Flaky Roti Canai (Printable Version)

Layered, crisp Malaysian flatbread with buttery flakiness.

# Ingredient List:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp sugar
04 - 3 tbsp ghee or unsalted butter, melted
05 - 1 cup water (plus more as needed)

→ Layering

06 - 6 tbsp ghee or unsalted butter, softened
07 - 3 tbsp vegetable oil

# How to Make:

01 - In a large bowl, mix flour, salt, and sugar. Make a well in the center, add melted ghee, and gradually pour in water while mixing until a soft, slightly sticky dough forms.
02 - Knead dough on a lightly floured surface for 10 minutes until smooth and elastic.
03 - Divide dough into 6 equal balls. Coat each ball with a bit of oil, cover, and let rest for 1 hour to relax the gluten for better stretching.
04 - Oil your work surface and hands. Flatten one dough ball with your palms, then gently stretch and pull into a very thin, almost translucent sheet.
05 - Brush the entire surface with softened ghee. Fold the dough in thirds like a letter, then roll into a loose coil.
06 - Flatten the coil gently and set aside. Repeat stretching, folding, and coiling for all dough balls.
07 - Heat a non-stick skillet or griddle over medium heat. Flatten each coiled dough round to 1/4 inch thick, then cook for 2–3 minutes per side until golden and crisp, brushing with extra ghee or oil as needed.
08 - To create signature flakiness, slap the cooked roti between your hands a few times before serving.

# Expert Tips:

01 -
  • The contrast between the crispy exterior and the soft, chewy interior is absolutely addictive.
  • It uses simple pantry staples but delivers a result that feels like a restaurant quality treat.
02 -
  • If the dough keeps snapping back while stretching, let it rest for a few more minutes to relax further.
  • Keep your work surface and hands well oiled to prevent the thin dough from sticking and tearing.
03 -
  • Use a flat non stick skillet or a well seasoned cast iron griddle for the best results.
  • Do not roll the coils too flat before the final cook, or you might lose some of the internal layers.

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