A Guide to Roti Canai: Malaysia’s Favorite Flatbread

What Is Roti Canai?

Roti canai, when directly translated from Malay, means 'flattened bread.' The term 'roti' refers to bread, while 'canai' describes the technique of spinning and tossing the dough in the air to achieve a thin, flat texture.

A popular dish in Malaysia, roti canai is a flatbread with Indian influences, typically served in Mamak restaurants. It's commonly enjoyed with dhal curry but can also be paired with fish curry, sambal, or other curries like:

• Dhal Curry

• Sardine Curry

• Chickpea Curry

• 4 cups bread flour (520 g)

• 1 egg , room temperature

• 3 tablespoon unsalted butter (40 g), melted

• 1 tablespoon sweetened condensed milk

• 1 ¼ cup water (310 ml)

• 1 teaspoon salt

Instructions

The Dough

• Combine the flour, salt, egg, melted butter, condensed milk, and water in a standing mixer bowl. Mix until incorporated, then knead for 10 minutes. Allow the dough to rest for 10 minutes before kneading again for an additional 5 minutes.

• Shape the dough into 10 small balls, coat each generously with unsalted butter, and arrange them in a well-buttered container. Cover the container tightly with cling film and refrigerate overnight.

Shaping

• The next day, lightly grease your work surface with unsalted butter. Take one dough ball and gently flatten it. Using the heel of your palm, press and stretch the dough outward to make it larger. Aim to stretch it as thin as possible, almost translucent. Periodically spread softened unsalted butter over the dough to aid the stretching process. If desired, lift one edge and gently pull to extend it further.

• Lift and fold the top edge of the dough toward the center, then repeat with the bottom edge to form a thin, wrinkled log. Starting from one end, roll the log into a spiral and tuck the loose end underneath. Let it rest for 10 minutes before cooking and continue the process with the remaining dough balls.

Cooking

• Once prepared for cooking, take one rolled circle and flatten it to a diameter of approximately 10-15 cm. Heat a small amount of unsalted butter in a pan over medium heat. Place the flattened dough onto the pan and cook for a few minutes on one side before flipping. Continue cooking on the other side until done.

• This step is crucial for achieving a fluffy roti canai. Once cooked, transfer the roti canai to a working surface. Quickly but carefully, use both hands to squeeze it towards the center to create the desired fluffiness. You can see a detailed demonstration in the video above.

• Cover the roti canai with a kitchen cloth to keep them warm. Serve them with dhal curry, your favorite curry, and a side of sambal for the best experience. Enjoy!

Notes

If the dough balls are slightly firm to spread the next day, let them sit at room temperature for 10-15 minutes.

This roti canai contains less salt, as it is typically enjoyed with a variety of curries. Feel free to add more salt to suit your preferred way of eating it.

Using All Purpose Flour

• I've experimented with all-purpose flour, and while it’s less elastic than bread flour due to lower gluten content, it’s still usable. However, the dough is more prone to tearing when stretched too thin.

• Use less water to start. I recommend beginning with 1 cup (250 ml). While kneading, keep an eye on the mixer bowl—there shouldn’t be any dough sticking to the sides or bottom, and the bowl should appear clean. Add flour gradually if needed. I ended up adding about 4-6 tablespoons (30-50 g) more.

• The dough should feel soft, yet not sticky. Check out the video above to see the ideal texture.

Substitute To Sweetened Condensed Milk

• I've tried using ½ tablespoon (10 g) honey, it works just fine.

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