baking · vegetarian
Roti canai
Flaky, layered Malaysian flatbread stretched paper-thin, coiled and pan-fried, served with dhal or chicken curry.
- Time
- 480min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Knead flour, salt, sugar, egg, milk, water and ghee 10 minutes into a soft, smooth dough.
-
2
Divide into 8 balls, coat generously in oil and rest at least 6 hours or overnight.
-
3
On an oiled surface, flatten and stretch each ball paper-thin, brush with ghee, fold into a rope and coil into a spiral; rest 15 minutes.
-
4
Flatten the coil and cook on a hot griddle with ghee until golden and flaky, 2 minutes per side.
-
5
Scrunch between your hands to separate the layers; serve with curry.
