Flaky Roti Canai (Printable)

Classic Malaysian flatbread with crispy layers and chewy texture. Ideal companion for curries or delicious on its own.

# What You'll 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

# How To Make It:

01 - In a large bowl, combine flour, salt, and sugar. 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, ensuring proper gluten development for optimal stretching.
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, taking care not to tear the dough.
05 - Fold the dough edges inward to form a long rectangle, then roll tightly like a Swiss roll. Coil into a spiral and tuck the end underneath. Repeat with remaining dough portions.
06 - Preheat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press one spiral dough portion into a round 6 to 7 inches wide. Cook for 2 to 3 minutes per side, turning until both sides achieve golden color with crispy, flaky layers.
08 - Remove from heat and gently clap the roti between hands to separate and fluff the layers. Serve immediately while hot.

# Expert Hints:

01 -
  • That first bite when the crispy shatters and you hit the tender, chewy center is pure magic
  • The dough becomes incredibly cooperative after its long rest, almost like it wants to be stretched
  • Nothing beats the smell of ghee toasting on a hot skillet, filling the whole kitchen
02 -
  • Skip the resting time and you will fight the dough every step of the way
  • Oil your hands and work surface generously before stretching each portion
  • The dough will look impossibly thin but trust that it can handle it
03 -
  • Keep the cooked rotis warm in a clean kitchen towel while you finish the rest
  • Let the skillet reheat between rotis for consistent browning

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