Roti Canai (Malaysian Paratha)
This recipe guides you through making Roti Canai, a beloved Malaysian flatbread known for its flaky, chewy texture. A simple dough of flour, water, egg, and condensed milk is meticulously kneaded, rested, stretched paper-thin, and folded into layers. Pan-fried until golden and puffed, it's traditionally 'clapped' to create an irresistible airy interior. Perfect for soaking up curries or enjoyed on its own.
Equipment
- 1 Large Mixing Bowl For preparing and resting the dough.
- 1 Whisk or Spatula For combining ingredients.
- 1 Rolling Pin For initial flattening and stretching of the dough.
- 1 Large non-stick pan or griddle For cooking the roti.
- 1 Damp Kitchen Cloth To cover dough during resting to prevent drying.
Ingredients
Main
- 4 ½ cups all purpose flour Extra 1-2 teaspoons if needed
- 1 tsp fine salt
- 1 cup water 250 mL
- 1 large egg room temperature
- ¼ cup condensed milk
- 1 Tablespoon melted butter
Instructions
- In a large mixing bowl, combine the all-purpose flour and fine salt.
- In a separate bowl, whisk together the water, large egg, condensed milk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. Add extra flour sparingly if needed.
- Divide the dough into 8 equal portions. Lightly oil each portion, cover with a damp cloth, and let rest for at least 2 hours, or ideally overnight in the refrigerator.
- On a lightly oiled surface, take one dough ball and gently flatten it with your hands or a rolling pin.
- Carefully stretch the dough, ideally using your hands, until it's very thin and almost translucent, forming a large rectangle.
- Fold the long edges of the stretched dough towards the center, then fold into a square or roll it up tightly from one end to the other, then coil it into a spiral shape.
- Lightly flatten the coiled dough. Heat a non-stick pan or griddle over medium-high heat with a little oil. Cook each roti for 2-3 minutes per side, until golden brown and puffed.
- Immediately after cooking, gently 'clap' the hot roti between your hands to loosen the layers, then serve warm.
Notes
Achieving the signature flakiness of Roti Canai hinges on proper dough hydration and methodical stretching. Ensure your dough is soft and pliable but not overly sticky after kneading; adjust flour slightly if needed. The prolonged resting period, ideally overnight, is non-negotiable as it develops gluten structure and makes the dough incredibly elastic and easy to stretch paper-thin. When stretching, work on an oiled surface, using your hands to gently pull and expand the dough from the center outwards. Don't be afraid to make it translucent. The folding technique creates those internal layers. Cook on a medium-high heat with a little oil until golden and puffy, then 'clap' the cooked roti immediately to enhance its airy, layered texture. Serve hot with dhal or curry.