Oh, the joys of making flaky Roti Canai at home! There’s something absolutely magical about crafting these irresistible flatbreads from scratch. It reminds me of a weekend adventure in my kitchen when I managed to cover almost everything in a thin layer of flour. Still, it was worth every minute. These golden, crispy treasures never cease to amaze my family.
Homemade Roti Canai is not only a treat for your taste buds but also a fun cooking project. Whether you’re hosting a dinner party or just want to impress your kids with your culinary skills, this recipe is a surefire hit. If you’re into flaky pastries, you might also enjoy these flaky Swiss pastries filled with butter and joy.
Why you’ll love this recipe
This Roti Canai is everything you ever wanted in a dish—it’s comforting, versatile, and oh-so-easy to make. Here are a few reasons why this recipe should be your next kitchen endeavor:
- Budget-friendly: Made with pantry staples, it’s a cost-effective way to satisfy your restaurant cravings.
- Customizable: You can add butter or ghee for a richer flavor, or keep it simple and light.
- Kid-approved: The hands-on mixing and stretching become a fun activity for little helpers.
- Freezability: Make a big batch, freeze some, and have a quick meal ready in minutes.
Ingredients
- 500 g all purpose flour
- 1 tsp sea salt
- 180 mL boiling water
- 180 mL room temperature water
- Oil for coating, layering, and cooking
- Butter or ghee (optional)
Step-by-step instructions
Prepare the dough
- Mix the dry ingredients: In a large bowl, combine the flour and salt.
- Incorporate the hot water: Using a fork, stir in the boiling water to form clumps. Stir until fully incorporated.
- Add room temperature water: Mix until a scraggly dough forms. It should feel soft, but not sticky.
- Rest the dough: Cover with plastic wrap and let rest for 30 minutes.
Knead and divide
- Smooth the dough: Knead for 2–3 minutes until smooth and satiny.
- Divide and shape: Weigh the dough. Divide into 8 equal portions. Shape each into a smooth ball.
Coat and rest
- Oil the dough balls: Roll each ball in oil. Place on a plate with space between. Cover with plastic wrap.
- Extended rest: Allow the dough to rest for at least 2 hours, up to 12 for best results.
Stretch and coil
- Stretch thin: Flatten a dough ball on a work surface. Stretch it paper-thin.
- Coil the dough: Spread oil (or butter/ghee). Roll into a tube or fold in spirals. Let rest for another hour.
Cook the roti
- Preheat the pan: Heat an 8-inch non-stick pan over medium heat.
- Flatten the spiral: Use your hands to flatten into a 6–7 inch roti. Add oil to the pan.
- Cook to perfection: Place roti in the pan, flipping until golden (about 4 minutes).
- Keep warm: Place on a cooling rack. Clap layers for texture. Repeat with all portions.
Recipe tips & variations
- Resting time matters: Longer resting means dough that’s easier to work with and results in flakier layers.
- Customize your layers: Instead of plain oil, add herbs or spices to your butter or ghee to infuse more flavors into each layer.
- Make it spicy: Serve with a spicy side dip or curry to add some heat and complement the richness of the Roti Canai.
Storage & reheating
If you manage to have any leftovers (which is rare in my house), they store quite well. Here’s how:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Lay parchment between each roti before freezing to prevent sticking.
- Reheat: Use a skillet over medium heat for best results, or the oven for 5–10 minutes at 180°C (350°F) until warmed through.
FAQs
Can I use whole wheat flour?
Yes, you can. The roti will just be a bit denser. If you want it lighter, mix whole wheat flour with all-purpose flour.
Is it okay to skip the resting time?
You can skip it, but resting helps the gluten relax. This makes the dough easier to stretch and gives you flakier roti.
What’s the best oil to use?
Use a neutral oil like vegetable or canola. If you want more flavor, you can use coconut oil.
Can I make the dough in advance?
Yes! You can keep the dough in the fridge for up to 24 hours.
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Embark on this fun kitchen journey and enjoy every flaky bite of your homemade Roti Canai!
Flaky Roti Canai
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Discover the magic of making flaky Roti Canai at home—a delightful treat that’s budget-friendly and kid-approved.
Ingredients
- 500 g all purpose flour
- 1 tsp sea salt
- 180 mL boiling water
- 180 mL room temperature water
- Oil for coating, layering, and cooking
- Butter or ghee (optional)
Instructions
- In a large bowl, combine the flour and salt.
- Using a fork, stir in the boiling water to form clumps. Stir until fully incorporated.
- Mix until a scraggly dough forms. It should feel soft, but not sticky.
- Cover with plastic wrap and let rest for 30 minutes.
- Knead for 2–3 minutes until smooth and satiny.
- Weigh the dough. Divide into 8 equal portions. Shape each into a smooth ball.
- Roll each ball in oil. Place on a plate with space between. Cover with plastic wrap.
- Allow the dough to rest for at least 2 hours, up to 12 for best results.
- Flatten a dough ball on a work surface. Stretch it paper-thin.
- Spread oil (or butter/ghee). Roll into a tube or fold in spirals. Let rest for another hour.
- Heat an 8-inch non-stick pan over medium heat.
- Use your hands to flatten into a 6–7 inch roti. Add oil to the pan.
- Place roti in the pan, flipping until golden (about 4 minutes).
- Place on a cooling rack. Clap layers for texture. Repeat with all portions.
Notes
- Longer resting means dough that’s easier to work with and results in flakier layers.
- Instead of plain oil, add herbs or spices to your butter or ghee to infuse more flavors into each layer.
- Serve with a spicy side dip or curry to add some heat and complement the richness of the Roti Canai.
- Refrigerate for up to 3 days in an airtight container.
- Freeze with parchment between each roti before freezing to prevent sticking.
- Reheat using a skillet over medium heat or the oven for 5–10 minutes at 180°C (350°F) until warmed through.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 roti
- Calories: 210
- Sugar: 0g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg