Description
This flaky roti canai recipe creates crispy golden layers with a soft interior. Authentic Malaysian technique with simple pantry ingredients.
Ingredients
500 g all purpose flour (about 4 cups, spoon and level method)
1 tsp sea salt
180 mL boiling water (¾ cup)
180 mL room temperature water (¾ cup)
Oil for coating, layering, and cooking
Butter or ghee (optional)
Instructions
1. In a large bowl, combine flour and salt.
2. Add boiling water while stirring to form clumps.
3. Add room temperature water and mix until a soft dough forms.
4. Cover and rest for 30 minutes.
5. Knead 2–3 minutes until smooth and satiny.
6. Divide into 8 equal portions and shape into smooth balls.
7. Coat each ball generously with oil and place on oiled plate.
8. Cover and rest at least 2 hours or overnight.
9. Stretch each dough ball thin on oiled surface.
10. Fold into layers and flatten gently.
11. Cook on medium heat skillet 1–2 minutes per side until golden.
12. Lightly clap between hands to enhance flakiness before serving.
Notes
Longer resting time improves elasticity and flakiness.
Do not over-flour dough.
Cook on medium heat for best crisp layers.
Serve with curry or sugar.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 roti
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg