Roti Canai Recipe (Malaysian Flaky Flatbread)
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Roti canai is a popular Malaysian flatbread with flaky layers and a crisp, golden surface. The dough is stretched by hand, folded and cooked on a griddle, giving you bread you can pull apart for dipping into dhal or curry.
I like roti canai with dhal, although I’ll happily have it with chicken curry too. I tend to tear it up as I eat and dip each piece into the sauce.
Roti Canai at a Glance
Prep: 30 minutes
Cook: 20 minutes
Rest: 1 hour 30 minutes
Total: 2 hours 20 minutes
Yield: 6 flatbreads
Cuisine: Malaysian
Main Ingredients: All-purpose flour, egg, oil, water and salt
Cooking Method: Griddle or heavy skillet
Storage: Refrigerate covered; eat within 2 days. Freeze for up to 2 months.
Why You’ll Love It
- No yeast: You don’t need to wait for the dough to rise.
- Flaky layers: Stretching and folding give this bread its distinctive texture. I love those layers!
- Everyday ingredients: The dough is made with flour, egg, oil, water and salt, which you are likely to already have on hand.
Roti Canai Ingredients
The complete ingredients list and quantities are in the recipe card below.
- All-purpose flour (plain flour): Use regular wheat flour. Self-rising flour contains raising agents that aren’t needed for this Malaysian bread recipe.
- Egg: I like to beat it lightly to help it mix evenly into the dough.
- Oil: Choose a neutral cooking oil. You’ll also need extra for coating the dough and greasing the work surface and pan.
- Water: Add it gradually so you can judge the dough consistency as you’re mixing.
- Salt: Combine this with the flour before you add the wet ingredients.
How to Make Roti Canai
The full instructions with weights and measurements are in the recipe card below.
- Mix and knead: Combine the ingredients and knead until the dough is smooth and elastic.
- Portion and rest: Divide into 6 balls, coat with oil and cover for the resting period.
- Stretch and fold: Gently stretch each portion on an oiled surface, fold it into a strip and coil it into a spiral.
- Flatten and cook: Press each spiral into a flat round and cook on a greased griddle until golden on both sides and cooked through.
Stretching and Folding the Dough
Work on a smooth, lightly oiled surface with lightly oiled hands. Press the dough into a disc, then lift and gently pull the edges, working around the disc until you have a very thin sheet. You don’t need to toss it in the air (pizza chef style!) to stretch it at home.
Fold the sheet lengthwise into a loose strip and coil the strip into a spiral. Gently flatten the spiral before cooking. Make sure you’re keeping the folds loose as you shape the spiral.
Troubleshooting Homemade Roti
- Dough springs back: Cover it and give it more resting time before stretching again.
- Dough tears: Pull gently and check that the surface is oiled. A small hole isn’t going to ruin the bread, but repeated tearing can mean the dough needs more kneading or rest.
- Outside browns too quickly: Turn the heat down so the center has time to cook.
- Bread seems dense: Stretch the dough more evenly and avoid pressing the folded layers tightly together.
Handy Equipment for Flatbread
A flat griddle gives you room to cook several small flatbreads. A heavy skillet also works, so there’s no need to buy a special pan just for this recipe.
You’ll also need a mixing bowl, measuring cups and spoons, a silicone spatula for turning the bread and a baking sheet to hold the covered dough balls. A clean, smooth countertop gives you room to stretch the dough.
What to Serve with Malaysian Flatbread
Dhal and chicken curry are traditional accompaniments. Kari kapitan is a Penang Nyonya chicken curry that’s also really good with this flatbread. Add a little sambal belacan if you want a bit more chili heat.
You can also eat roti with a little sugar or condensed milk. For a larger menu, browse my Malaysian recipes collection or my bread recipes for other breads you can bake or cook on the stove.
How to Store
- Refrigerate: Keep cooked roti covered; eat within 2 days.
- Reheat: Warm in a skillet until hot through, turning to heat both sides.
- Freeze: Separate cooled flatbreads with parchment and seal in a freezer bag. Thaw in the refrigerator before reheating.
- Make ahead: Refrigerate the covered, oiled dough balls overnight. Let them soften enough to stretch before shaping.
Roti Canai FAQs
The names generally refer to the same family of stretched, layered flatbreads. Roti canai is the usual Malaysian name and roti prata is commonly used in Singapore. Individual recipes and fillings vary.
Paratha describes a broad family of South Asian flatbreads, including layered and stuffed breads. Roti canai belongs to that wider tradition, so it isn’t accurate to say all parathas are thick or unlayered.
This dough is made with oil and has no milk or butter. Other recipes may contain ghee, milk or condensed milk, so check the ingredients when buying it. The curry or dhal served with it may also contain dairy.
No. This recipe contains wheat flour, and its gluten helps the dough stretch. A gluten-free flour blend isn’t a tested substitution for this dough.
For store-bought frozen roti canai, follow the package directions. Products differ, and some are intended to be cooked directly from frozen.
Roti Canai
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon salt
- 1 egg
- 3 tablespoons neutral oil (plus extra for coating, stretching and cooking)
- ¾ cup (180ml) water
- 1 cup (240ml) dhal or curry
- Cilantro (fresh coriander)
- Lime wedges
- Sambal
Equipment
- Measuring cups and spoons
- Mixing bowl
- Plate or tray
- Flat griddle or heavy skillet
- Spatula
Method
- Combine the flour and salt in a mixing bowl. Lightly beat the egg, then add it with the oil. Gradually mix in the water until you have a soft dough.
- Knead until smooth and elastic. Divide into 6 equal portions and shape into balls.
- Lightly coat the dough balls with extra oil, arrange on a plate or tray and cover. Rest for 1 hour 30 minutes.
- Lightly oil a smooth work surface and your hands. Press one dough ball into a disc, then gently lift and pull around the edges until you have a very thin sheet.
- Fold the sheet lengthwise into a loose strip. Coil the strip into a spiral, secure the end and gently press into a flat round. Repeat with the remaining dough.
- Heat a lightly greased griddle or heavy skillet. Cook the flatbreads until golden on both sides and cooked through, turning as needed.
- Serve hot with the prepared dhal or curry. Add any optional extras you like.
Notes
- If the dough resists stretching, cover it and let it rest a little longer.
Flaky Flatbread Worth Making at Home
There’s a lot to enjoy about freshly cooked roti, especially the crisp edges and layers you can pull apart by hand. I love having a homemade bread like this as part of a Malaysian meal. It’s a different kind of baking project, and you don’t even have to switch on the oven.
Other Recipes to Try
- My Malaysian beef rendang is a rich, spiced beef dish for a leisurely dinner.
- Hainanese chicken rice is another Malaysian favorite I enjoy making.
- For rice and coconut pancakes, try these Kerala appam.
- You might enjoy Korean vegetable jeon for another savory pan-cooked recipe.
- These Japanese milk bread buns are a yeast bread project for a different day.
