Roti Canai

Roti canai is a Malaysian flatbread made with hand-stretched dough that's folded into layers and cooked on a griddle. Serve the golden flatbreads with dhal or curry.

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Prep Time 30

Cook Time 20

Resting Time 1 30

Total Time 2 20

Servings: 6 Flatbreads

Course: Bread, Side Dish

Cuisine: Malaysian

Ingredients Method Notes

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

To Serve

1 cup (240ml) dhal or curry

Optional Garnishes

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.

You may not need all the water.

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.

Keep the other portions covered.

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.

Lower the heat if the outside browns before the center cooks.

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.