Roti canai
Learn to make authentic Malaysian Roti Canai with our simple recipe using bread flour, butter, and olive oil. Perfectly crispy and flaky flatbread ready to accompany your favorite curries!
- 13 Mar 2024
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 5 Ingredients
Roti canai is a popular flatbread from Malaysia, known for its flaky and crispy texture. It's often served with curry or dhal, making it a versatile side that pairs well with various dishes. Making roti canai at home can be a fun and rewarding experience, and with a few simple ingredients, you can recreate this delicious bread in your own kitchen.
Ingredients:
Instructions:
- In a large mixing bowl, combine 2 cups of bread flour and 1 teaspoon of salt. Use a whisk or sift to ensure they are well incorporated.
- Gradually add 1 cup of water to the flour mixture. Stir continuously until a dough begins to form.
- Transfer the dough to a clean, floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Soften 2 tablespoons of butter and knead it into the dough until fully absorbed. This will make the dough richer and add a nice flavor.
- Divide the dough into 8 equal portions. Roll each portion into a ball. Coat each dough ball lightly with a little bit of the 1/4 cup olive oil and place them on a plate.
- Cover the dough balls with a damp cloth and let them rest for at least 1 hour. This resting period is crucial for the dough to become elastic enough to be stretched thin without tearing.
- After resting, generously oil your work surface. Take one dough ball and begin to flatten it with your hands, then stretch it gently into a very thin sheet. If it’s easier, you can first roll it out with an oiled rolling pin before stretching it by hand.
- Once the dough is stretched thin, fold it inwards from the edges like an envelope to form layers. Roll the folded dough into a coil.
- Flatten the coiled dough gently with your hands or an oiled rolling pin into a round shape, roughly 6–8 inches in diameter. Do the same for the remaining dough balls.
- Heat a skillet or griddle over medium heat and lightly oil it. Cook each roti for about 2-3 minutes on each side, until golden brown and slightly crispy. You might need to press down on the roti with a spatula to ensure even cooking.
- Serve the roti canai hot with your favorite curry, dal, or other dipping sauces.
Tips:
- Make sure to knead the dough well; this helps to develop the gluten which is crucial for the roti's flaky texture.
- Let the dough rest adequately; this relaxes the gluten and makes rolling out the dough easier.
- Use ample oil when stretching and folding the dough; this not only prevents sticking but also contributes to the flaky layers.
- Cook over medium heat to ensure the roti becomes crispy on the outside while remaining soft and cooked through on the inside.
Cooking roti canai at home is a straightforward process that delivers incredibly satisfying results. With practice, you'll be able to perfect this flatbread and delight your friends and family with an authentic Malaysian culinary experience. Enjoy your homemade roti canai with a side of curry or dhal for a truly delightful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.80g | 5% |
| Sugar 0.28g | 0% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 19% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 9mg | 2% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 4.92mg | 31% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 0.75ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 4.17mg | 38% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 99mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 0.80mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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