Roti canai
Discover how to make deliciously flaky Roti Canai at home with our easy recipe! Using simple ingredients like milk, butter, egg, and a hint of sugar, you can create this classic Malaysian flatbread that's perfect for any meal. Try it today!
- 26 Jun 2024
- Cook time 35 min
- Prep time 55 min
- 2 Servings
- 4 Ingredients
Roti Canai is a popular and delicious flatbread from Malaysia, known for its flaky texture and rich taste. Often enjoyed with curry or as a standalone snack, roti canai is a versatile dish that can be prepared at home with a few simple ingredients. In this recipe, we'll combine milk, butter, egg, and sugar to create a soft and buttery dough that will be transformed into golden, crispy roti canai.
Ingredients:
Instructions:
- In a large mixing bowl, mix the flour and salt.
- Make a well in the center of the flour mixture.
- In another bowl, whisk together the milk, egg, melted butter, and sugar until well combined.
- Pour the wet ingredients into the well of the dry ingredients.
- Mix until a dough forms.
- Turn the dough onto a lightly floured surface.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- If the dough is too sticky, add a bit more flour. If it’s too dry, add a little milk, one tablespoon at a time.
- Divide the dough into 6 equal portions.
- Shape each portion into a ball.
- Place the dough balls on a lightly oiled tray.
- Cover them with a damp cloth or plastic wrap.
- Let them rest for at least 4 hours, or preferably overnight, to make the dough more pliable.
- Lightly oil a clean surface and your hands.
- Take one dough ball, place it on the oiled surface, and press it flat with your hands.
- Using your fingers, gently stretch the dough from the center outwards to form a very thin, almost see-through sheet.
- Fold the thin dough layer into thirds (like a letter), then fold the sides in to form a square or rectangle.
- Heat a skillet or griddle over medium heat.
- Add a small amount of butter or oil to the skillet.
- Place the folded dough on the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side.
- Press the edges down gently with a spatula to ensure even cooking.
- Transfer the cooked roti to a plate and keep warm.
- Repeat the process with the remaining dough balls.
- Serve the roti canai warm with your favorite curry or dipping sauce.
Tips:
- Use room temperature ingredients: Make sure the milk, butter, and egg are at room temperature before you begin. This will help them combine more smoothly and create a better dough consistency.
- Knead the dough well: Kneading the dough is essential for developing gluten, which gives roti canai its characteristic chewiness and flakiness. Knead the dough until it is smooth and elastic.
- Let the dough rest: Allowing the dough to rest for at least 30 minutes helps it relax, making it easier to roll out thin and achieve the desired flaky layers.
- Use plenty of butter: When folding and stretching the dough, be generous with the butter between layers. This will enhance the flakiness and flavor of the final roti canai.
- Cook on medium heat: Cooking the roti canai on medium heat ensures that it cooks through evenly without burning the outside. It will also help achieve the golden, crispy texture.
Making roti canai at home is a rewarding experience that results in a delicious and versatile flatbread. With its soft, layered texture and buttery flavor, it's perfect for pairing with your favorite curry or enjoying on its own. By following this recipe and adding your personal touch, you'll be able to create a dish that's sure to impress friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 290kcal | 11% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 0.00g | 0% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 30% |
| Saturated 14g | 46% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 100mg | 18% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.07mg | 0% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 2.06ug | 2% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.00mg | 0% |
| Iron, Fe 0.44mg | 4% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 80g | - |
| * 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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