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Malaysian roti canai on a metal platter with curry in the background.

Roti Canai

Roti canai is a Malaysian flatbread made from a simple dough that's stretched thin, folded and cooked on a hot griddle. The finished bread has crisp outer layers and soft inner layers and is usually served with dhal or curry.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Bread, Side Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons oil
  • ¾ cup (180ml) water
For Serving
  • 1 cup (240ml) dhal or curry
Optional Garnishes
  • Cilantro (fresh coriander)
  • Lime wedges
  • Sambal

Method
 

  1. Combine the flour and salt in a bowl.
  2. Add the egg, oil and water and mix until a soft dough forms.
  3. Knead until smooth and elastic.
  4. Divide the dough into small balls and coat lightly with oil.
  5. Rest the dough for at least 1 hour so it stretches easily.
  6. Stretch each dough ball into a thin sheet.
  7. Fold the sheet into layers and shape into a flat circle.
  8. Cook on a hot griddle until golden on both sides.
  9. Serve hot with curry or roti canai dhal.

Notes

A flat griddle or heavy skillet works best for cooking roti canai.