If you’ve ever fallen in love with the flaky, buttery layers of roti from a local street vendor or a cozy South Asian kitchen, you’re in for a treat. This Authentic Roti Canai Recipe captures all that magic — from the tender, crisp layers to the comfort it brings when dipped in a rich curry or savored on its own. Perfect for breakfast, lunch, or dinner, this recipe guides you through every step to recreate this beloved Malaysian and South Asian classic right at home. Whether you’re an intermediate cook eager to master a delicious flatbread or just someone who adores warm, crispy carbs, this recipe is your new favorite kitchen adventure.
Ingredients You’ll Need
The beauty of this Authentic Roti Canai Recipe lies in its simple, humble ingredients. Each one plays a crucial role in building the perfect dough that’s both tender and delightfully flaky. Using everyday pantry staples means you can whip this up anytime the craving hits!
- All purpose flour (500 g / about 4 cups): The foundation for soft, stretchy dough that puffs up nicely when cooked.
- Sea salt (1 tsp): Enhances all the subtle flavors in the roti and balances the richness.
- Boiling water (180 mL / ¾ cup): Helps to partially cook the flour and create a tender crumb.
- Room temperature water (180 mL / ¾ cup): Brings the dough together and ensures the perfect pliability.
- Oil (for coating, layering, and cooking): Vital for those signature crispy layers and golden crusts.
- Butter or ghee (optional): Adds richness and a slight nuttiness when spreading on the dough.
How to Make Authentic Roti Canai Recipe
Step 1: Mix and Rest Your Dough
Start by combining 500 grams of all purpose flour with 1 teaspoon of sea salt in a large bowl. While stirring, pour in 180 mL of boiling water slowly to help the flour absorb some heat, making the dough more tender. Continue by adding 180 mL of room temperature water and knead lightly until you form a rough dough. Cover the mixture and let it rest for about 30 minutes to develop that elastic texture you’ll need for flaky layers.
Step 2: Knead Until Smooth
After resting, knead the dough for 2 to 3 minutes until the surface becomes smooth and satiny. This step builds the gluten structure that gives roti its stretch and chewiness. Don’t rush this part; patience here creates the perfect texture later.
Step 3: Portion and Oil the Dough
Divide your dough into 8 equal pieces, roughly 90-100 grams each, and shape into smooth balls. Dip them in oil so they’re lightly coated—this keeps the dough moist, prevents sticking, and primes the dough for an amazing flaky finish. Arrange them on an oiled plate, making sure there’s space between each ball to avoid sticking.
Step 4: The Essential Long Rest
Cover the dough balls and let them rest for at least 2 hours, or better yet, overnight if you can. This extended rest period is a game changer, allowing the gluten to relax and the dough to become wonderfully pliable for stretching. Trust me, the extra wait is worth every minute!
Step 5: Stretch and Coat
Now comes the fun—and expert—part. Take one dough ball and flatten it on a smooth surface. Gently stretch it by hand until it’s paper-thin and almost translucent. Don’t worry if you get some holes; with practice, this gets easier and helps develop layering. Brush a thin layer of oil or butter/ghee over the stretched dough to keep it moist and add flavor.
Step 6: Roll, Coil, and Rest Again
Roll the thin dough into a tight log and then coil it into a neat spiral, tucking in the ends. Place it back on the oiled plate and repeat with the remaining portions. Cover and rest again for another hour. This layering technique is what creates the roti’s signature flakiness when cooked.
Step 7: Cook to Golden Perfection
Heat a non-stick pan over medium heat. Flatten a coiled dough ball into a 6 to 7-inch circle with your hands, then cook it on the oiled pan. Flip frequently for even golden browning and cook each side to a crisp, usually about 4 minutes total. Once cooked, gently “clap” the roti between your hands to separate the layers. This step is deeply satisfying and essential for that perfect texture.
How to Serve Authentic Roti Canai Recipe
Garnishes
This roti canai shines beautifully on its own but gets even better with simple garnishes. Sprinkle freshly chopped coriander or a bit of flaky sea salt for a fresh, savory twist. A light smear of ghee right after cooking adds a rich, mouthwatering finish.
Side Dishes
Nobody makes roti canai quite like those who serve it alongside a fragrant curry. Whether it’s a spicy red lentil curry, rich chicken curry, or vegetable dhal, these pairings soak up the flaky bread perfectly and add layers of flavor that’ll have you coming back for more. Don’t forget a bowl of dhal or even a coconut chutney for a delightful contrast.
Creative Ways to Present
For a unique twist, try folding the cooked roti with scrambled eggs or a dollop of spiced beef or chicken. You can also slice layered roti into strips and serve as crispy dippers for dips like yogurt raita or spicy sambal. The versatility of this Authentic Roti Canai Recipe means you can get creative and delight friends and family with every meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each roti individually in foil or plastic wrap and store in an airtight container in the fridge. They’ll stay good for up to 2 days without losing their delightful texture, making your next meal or snack easy and delicious.
Freezing
To keep roti canai longer, freeze them flat between layers of parchment paper inside an airtight container or zip-top bag. Frozen roti can last up to 2 months and you can thaw them overnight in the fridge or directly reheat from frozen.
Reheating
For best results, reheat roti on a hot pan with a little oil or butter to restore crispiness and warmth. Avoid microwaving if possible, as it tends to make the layers chewy instead of flaky. A quick 1-2 minutes per side on a pan will bring your roti back to life, making every bite as good as fresh.
FAQs
Can I make the dough without resting overnight?
While overnight resting helps the dough relax and develop great texture, you can make the roti after a minimum of 2 hours resting. The longer the dough rests, the more tender and pliable it becomes, so if time allows, try to plan ahead!
What type of oil is best for this recipe?
Neutral oils like vegetable or canola oil work best for coating and cooking. For extra flavor, some cooks like to use ghee or butter for coating the dough, which adds richness and helps achieve the signature buttery flakiness.
Is it necessary to roll the dough so thin?
Absolutely! Stretching the dough paper-thin ensures those beautiful flaky layers that define the Authentic Roti Canai Recipe. Thicker dough won’t puff and separate as nicely, so take your time with this step—it’s worth it.
Can I use whole wheat flour instead of all purpose?
Traditional roti canai uses all purpose flour for its light texture and elasticity. Whole wheat flour can be used but expect a denser, less flaky roti. If using whole wheat, consider blending with all purpose flour to maintain softness.
How do I know when the roti is cooked perfectly?
The roti should be golden brown on both sides with some crispy bits along the edges. It will puff slightly and be cooked through without doughy spots. The final “clap” after cooking helps separate the layers and signals you’ve nailed the texture.
Final Thoughts
Making this Authentic Roti Canai Recipe is such a rewarding experience that fills your kitchen with incredible aromas and your plate with irresistible flaky layers. It’s perfect for sharing, impressing, or just indulging yourself with a comforting bite from an age-old tradition. Take your time, enjoy the process, and soon you’ll have a reliable go-to recipe that brings warmth and joy to every meal.
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Authentic Roti Canai Recipe
Discover the authentic recipe for Roti Canai, a delightfully crisp, flaky, and soft flatbread popular in Indian, Malaysian, Singaporean, South Asian, and Sri Lankan cuisines. Perfect for breakfast, lunch, or dinner, this recipe guides you through the essential steps to create a perfect roti, ideal on its own or paired with a spicy curry. With a resting time to develop gluten and a gentle fry to achieve golden layers, this classic dish is both comforting and versatile.
- Total Time: 5 hours 10 minutes
- Yield: 4 servings (8 roti pieces)
Ingredients
Dough 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)
For Coating, Layering, and Cooking
- Vegetable oil (for coating dough balls, layering, and cooking)
- Butter or ghee (optional, for layering and cooking)
Instructions
- Mixing the Dough: About 10 hours before cooking (or at least 3 hours), combine 500 g of all purpose flour and 1 tsp sea salt in a large bowl. While stirring with a fork or spatula, gradually add 180 mL boiling water to form clumps. Then add 180 mL room temperature water while mixing, ideally with your hands, until a soft, scraggly dough forms that is not sticky.
- Resting the Dough: Cover the dough bowl with plastic wrap and let it rest for about 30 minutes (up to 1 hour for better gluten development). This resting period helps the flour absorb water and the gluten to develop, making the dough easier to work with.
- Kneading the Dough: After resting, knead the dough for 2 to 3 minutes until it becomes smooth and has a satiny surface. If necessary, knead longer to achieve the desired texture.
- Dividing the Dough: Weigh and divide the dough into 8 equal portions (each about 90 to 100 g). Shape each portion into a smooth dough ball and cover with plastic wrap to prevent drying.
- Oiling and Second Rest: Prepare a small bowl of vegetable oil and coat each dough ball by rolling them in oil. Place the coated balls spaced apart on a large plate or flat container that has also been lightly oiled. Cover and rest for at least 2 hours, or up to 12 hours (overnight preferred) to increase pliability and flavor.
- Shaping the Roti: Take one dough ball and flatten it on a smooth surface. Using your hands, gently stretch the dough until it is paper-thin and semi-transparent, working evenly without tearing. Spread a thin layer of oil, butter, or ghee on top.
- Rolling and Coiling: Roll the dough into a firm log or fold it in 0.5 to 1 inch folds layered on top of each other. Then coil the rolled or folded dough into a tight spiral, tucking in the ends and pressing down gently to seal. Place the coiled dough back on the oiled plate.
- Final Rest: Cover the coiled dough pieces with plastic wrap and rest for at least 1 more hour to relax the gluten before cooking.
- Cooking the Roti: Heat an 8-inch non-stick pan or tawa over medium heat. Flatten one coiled dough portion into a 6 to 7 inch roti by hand or with a rolling pin. Lightly oil the pan and cook the roti, flipping frequently, until both sides are golden brown and cooked through, about 4 minutes total.
- Layering the Roti: Place cooked roti on a cooling rack and while still hot, gently clap or squash it with your hands to separate and reveal flaky layers.
- Serving: Serve the roti warm with curry or your preferred accompaniment.
Notes
- Resting times are crucial for gluten development and dough pliability; longer resting improves texture.
- Stretch dough carefully to avoid tears; practice improves technique.
- Use a non-stick pan or tawa for best cooking results.
- Adjust stove heat as needed since heat output varies by stove.
- Butter or ghee enhances flavor and flakiness but is optional.
- Roti can be served with curries, dals, or even sweet toppings for dessert.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course, Flat Bread, Breakfast, Lunch
- Method: Frying
- Cuisine: Indian, Malaysian, Singaporean, South Asian, Sri Lankan
