Flaky Roti Canai (Printable)

Crispy layered Malaysian flatbread with tender interior, ideal alongside curries or as a standalone treat.

# 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

# 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.
03 - Divide dough into 6 equal balls. Lightly coat each ball with ghee or oil and place on a greased tray. Cover with plastic wrap and let rest at room temperature for at least 2 hours.
04 - Grease your work surface and hands with oil. Take one dough ball and flatten with your palms, then gently stretch and pull into a thin, almost translucent sheet approximately 18 inches wide, being careful not to tear.
05 - Fold the sides inward to form a long rectangle, then roll like a Swiss roll. Coil into a spiral and tuck the end underneath. Repeat with remaining dough balls.
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 about 6 to 7 inches wide.
08 - Cook for 2 to 3 minutes per side, turning until both sides are golden and crispy with flaky layers.
09 - Once cooked, gently clap the roti between your hands to fluff up the layers. Serve hot.

# Expert Suggestions:

01 -
  • The contrast between shatteringly crispy exterior and tender chewy interior makes every bite unforgettable
  • Once you master the stretch, youll feel like a kitchen magician pulling layers from thin air
02 -
  • Never skip the 2 hour resting period or your dough will fight back and tear every time
  • Oil your hands and work surface generously, the dough should glide not stick
03 -
  • Room temperature dough stretches more easily than cold dough
  • The clapping technique at the end is what creates those signature air pockets

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