Flaky layered Malaysian flatbread with curry dipping sauce
Roti Canai
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
6
6 pieces
Difficulty
Medium
Cost
Budget
$
Roti Canai
Flaky layered Malaysian flatbread with curry dipping sauce
★4.9(8)
Impossibly flaky, buttery Malaysian flatbread with crispy golden layers that shatter at the touch. Served with a fragrant dhal curry for dipping.
30m
Prep Time
15m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Roti canai is the crown jewel of Malaysian street food, a hand-stretched flatbread that gets its signature flakiness from repeated folding and a generous slick of ghee. The dhal on the side is non-negotiable.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp condensed milk
- 2/3 cup warm water
- 3 tbsp ghee, melted, plus more for coating
- 1 cup prepared dhal curry for serving
Instructions
- 1
Mix flour, salt, condensed milk, and warm water into a smooth dough. Knead 8 minutes until elastic.
- 2
Divide into 6 balls, coat each generously with ghee, and rest covered for at least 2 hours.
- 3
On an oiled surface, flatten each ball and stretch it paper-thin by hand, then fold into a square.
- 4
Cook on a hot, lightly greased griddle for 2 minutes per side until golden and puffed.
- 5
Clap the roti between your palms to separate the layers. Serve hot with dhal curry.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
GheeVegetable oil
Less flavor but still creates flaky layers
Condensed milkA pinch of sugar + regular milk
Close approximation of the slight sweetness
Tips & Storage
Pro Tips
The longer you rest the dough, the easier it stretches — overnight in the fridge works beautifully.
Use condensed milk in the dough for subtle sweetness and a more tender crumb.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Stack cooked roti between parchment and freeze for up to 2 months.
Reheating
Reheat frozen roti directly on a hot pan for 2 minutes per side until crispy again.
Nutrition Facts
Per serving (15mg) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates10g
Fat40g
Fiber420mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my roti not flaky?
- The dough likely was not stretched thin enough or rested long enough to relax the gluten.
- Can I use butter instead of ghee?
- Ghee works best for its high smoke point, but butter will work in a pinch with slightly different flavor.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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