Flaky Roti Canai (Printable)

Classic Malaysian flatbread with crispy golden layers and tender interior. Perfect companion to curries.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water

→ For Shaping and Cooking

07 - 4 tablespoons ghee or vegetable oil for greasing and cooking

# How To Make It:

01 - Combine flour, salt, and sugar in a large bowl. Add melted ghee and condensed milk. Gradually pour in warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic texture is achieved.
03 - Divide dough into 6 equal portions. Coat each ball lightly with ghee or oil and arrange on a greased tray. Cover with plastic wrap and let rest at room temperature for at least 2 hours.
04 - Grease work surface and hands with oil. Flatten one dough ball with palms, then gently stretch and pull into a thin, nearly translucent sheet approximately 18 inches wide without tearing.
05 - Fold dough sides inward to create a long rectangle, then roll like a Swiss roll. Coil into a spiral shape and tuck the end underneath. Repeat with remaining dough portions.
06 - Heat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round approximately 6 to 7 inches wide.
08 - Cook each roti for 2 to 3 minutes per side, turning until both sides develop golden color and crispy flaky layers.
09 - Once cooked, gently clap the roti between hands to fluff up the layers. Serve hot.

# Expert Tips:

01 -
  • The condensed milk creates the most tender, slightly sweet dough that contrasts beautifully with savory curries
  • Once you master the stretch, you will feel like a kitchen magician pulling edible paper from nothing
  • These freeze beautifully and reheat in a skillet, so you can have restaurant quality bread on busy weeknights
02 -
  • The two hour rest period is non negotiable, because without it the dough will snap back every time you try to stretch it
  • Your work surface needs to be thoroughly oiled, not just lightly greased, or the dough will stick and tear during stretching
  • The clapping step at the end seems theatrical but it literally separates the layers that you worked so hard to create
03 -
  • Room temperature is crucial during the rest period, because if the dough gets too cold the gluten tightens up and becomes impossible to stretch
  • A well seasoned cast iron skillet gives the best browning, but a good non stick pan works fine as long as you keep the heat at medium

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