| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 26g | 15g | 50g |
| sugars | fibre | protein | salt |
| 10g | 1g | 6g | 0.33g |
About Roti Canai
A beloved staple in Malaysia, the Roti Canai is a type of Indian-influenced flatbread that holds a special place in the hearts of locals and travellers alike. But the appeal of Roti Canai is undeniable — far beyond its homeland, as it is equally cherished from Mumbai to Melbourne to Manhattan for its light, flaky layers and subtle taste, blending sweet and savouriness with amazing deftness. 
Magic Behind the Making of Roti Canai
Making Roti Canai requires a certain skill and patience, it’s about mastering the art of flipping and folding. This results in gossamer-thin sheets of dough that bake up to buttery, delicate layers. It’s a bit like croissant making process, but without the weeks of culinary training the French staple requires!
While the added sweetness from the condensed milk or sugar might be off-putting to some, it’s this very difference that makes Roti Canai special. Think of it as akin to the unexpected charm of southern cornbread, where a hint of sweetness enhances the overall flavour and texture rather than overpowering it. That being said, it doesn’t mean that roti canai can’t be dressed up – Malaysians often enjoy it with an array of delicious, often spicy dhal or curry.
Delicious Companions to Roti Canai
Whether you’re devouring it at a roadside stall in Kuala Lumpur or whipping it up in your very own kitchen, Roti Canai is amazingly versatile. It can be your morning toast and jam, your lunchtime sandwich bread replacement, or even the base for your dinner pizza. Yep, you heard that right, Roti Canai pizza!
Perhaps the best match for our hero is the humble curry. Crispy on the outside, fluffy in the middle, the texture of Roti Canai lends itself perfectly to soaking up a generous helping of aromatic Beef Rendang, spicy Chicken Vindaloo, or even a bowl of velvety lentil Dhal.
Likewise, if you’re up for a snacking adventure, suggest slathering it with some sweet-sour sambal oelek, topping it with shredded cheese and popping it under the grill. The resulting melting, oozing deliciousness rivals any pizza. Trust us on this; you won’t be disappointed!
What You’ll Need
- 4 cups all-purpose flour
- 1 cup water
- 2 teaspoons salt
- 2 tablespoons condensed milk
- 2 tablespoons sugar
- 1 egg
- 1 cup ghee or clarified butter
Method
Step One
Begin with sifting the all-purpose flour into a large bowl. This is to ensure there are no clumps in the flour.
Step Two
In a different bowl, combine the water, salt, condensed milk, sugar, and egg. Whisk these ingredients together until they become a smooth mix.
Step Three
Pour the wet mixture into the bowl with the sifted flour. Begin to combine the wet and dry ingredients together with your hands. Keep kneading the dough until it is smooth and no longer sticky. This process may take around 10 to 15 minutes.
Step Four
Once you have your dough, divide it into 10 equal parts. Shape each piece into a ball.
Step Five
Spread a generous amount of ghee or clarified butter on each dough ball. Once applied, let these balls of dough rest for at least 6 hours, or overnight if possible. For best results, cover them and let them rest at room temperature.
Step Six
After resting, the dough should now be stretchable. Flatten each ball with your palms, then pick up each piece of dough by the edge and shake it gently to stretch it out. It should become thin and almost transparent.
Step Seven
Fold each piece of stretched dough into a square shape, then generously smear more ghee or clarified butter on a hot griddle or flat pan. Fry each roti canai until it’s golden brown on both sides. Serve it hot and enjoy your delicious homemade roti canai!
