Roti canai, also known as roti prata in Singapore, is a delectable, flaky flatbread that is a staple in Malaysian and Indian cuisines.

Known for its soft, layered texture and slightly crispy exterior, roti canai is often served with a variety of dips, from spicy curries to sweet condensed milk.

This guide provides a detailed recipe for making traditional roti canai at home, along with tips, variations, and serving suggestions.

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup ghee (clarified butter) or vegetable oil
• 1 cup warm water
• 1/2 cup warm milk
• Extra ghee or oil for frying

Instructions:

Prepare the Dough:

In a large mixing bowl, combine the flour, salt, and sugar. Mix well.

Add the warm water and warm milk gradually while mixing to form a dough.

Knead the dough in the bowl for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment.

Rest the Dough:

Divide the dough into 8-10 equal portions and shape them into balls.

Coat each dough ball lightly with ghee or oil.

Place the dough balls on a tray, cover them with a damp cloth, and let them rest for at least 4 hours or overnight. This resting period helps to relax the gluten, making the dough easier to stretch and resulting in a flakier texture.

Stretch and Shape the Dough:

Lightly grease your work surface and hands with ghee or oil.

Take one dough ball and flatten it slightly with your palms.

Using your fingertips and the base of your palms, gently stretch the dough outward from the center. You can also pick up the dough and use a tossing motion to help stretch it, similar to how pizza dough is stretched.

Stretch the dough as thin as possible without tearing it. It should be almost translucent.

Fold the Dough:

Once the dough is stretched thin, fold the edges inward to form a square or rectangle. Alternatively, you can roll the dough into a coil shape and then flatten it again for extra flakiness.

Cook the Roti Canai:

Heat a griddle or large frying pan over medium heat and coat it with a thin layer of ghee or oil.

Place the folded dough onto the griddle and cook until the bottom is golden brown and crispy, about 2-3 minutes.

Flip the roti canai and cook the other side until it is also golden brown and crispy.

Press the edges and center of the roti canai with a spatula to ensure even cooking.

Serve:

Serve the roti canai hot, as it is best enjoyed fresh off the griddle.

Traditionally, roti canai is served with dhal (lentil curry), chicken curry, or a variety of other curries. It can also be served with sugar or condensed milk for a sweet treat.

Tips for Success:

Dough Consistency: The dough should be soft but not too sticky. If it is too sticky, add a little more flour. If it is too dry, add a bit more water or milk.

Resting Time: Allowing the dough to rest for several hours is crucial for achieving the right texture. This resting period helps to relax the gluten, making the dough easier to stretch and resulting in a flakier texture.

Stretching Technique: The key to good roti canai is in the stretching. Be patient and gentle, and try to stretch the dough as thin as possible without tearing it. If you find it difficult to stretch with your hands, you can use a rolling pin, but traditional methods use hands for the best results.

Even Cooking: Ensure that the griddle or frying pan is evenly heated and that the roti canai is cooked on medium heat to avoid burning.

Variations:

Stuffed Roti Canai:

Add a filling of your choice before folding the dough. Popular fillings include eggs, onions, cheese, or minced meat. Simply spread the filling over the stretched dough before folding and cooking.

Sweet Roti Canai:

For a sweet version, drizzle the cooked roti canai with condensed milk and sprinkle with sugar or cinnamon.

Flavored Dough:

Add finely chopped herbs, such as cilantro or parsley, to the dough for an extra burst of flavor. You can also add spices like cumin or turmeric to the dough for a unique twist.

Layered Roti Canai:

For extra flaky roti canai, roll out the dough, spread it with ghee, and fold it several times before stretching and cooking. This creates multiple layers, similar to puff pastry.

Vegan Roti Canai:

Substitute the milk with a plant-based milk (such as almond or soy milk) and use vegetable oil or vegan butter instead of ghee.

Serving Suggestions:

Traditional Pairings:

Serve roti canai with dhal (lentil curry), chicken curry, mutton curry, or fish curry. These traditional pairings offer a delicious contrast to the flaky bread.

Breakfast:

Enjoy roti canai for breakfast with a side of fried eggs and a cup of hot tea or coffee.

Snacks and Appetizers:

Cut the roti canai into smaller pieces and serve them with dipping sauces such as sambal, peanut sauce, or yogurt dip.

Dessert:

Serve sweet roti canai with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a delightful dessert.

Salad Wraps:

Use roti canai as a wrap for salads or grilled vegetables for a light and healthy meal.

Nutritional Benefits:

Roti canai, when enjoyed in moderation, can be a part of a balanced diet. Here are some nutritional aspects:

Carbohydrates: Roti canai is a good source of carbohydrates, providing energy to fuel your day.

Protein: Adding fillings such as eggs, cheese, or meat can increase the protein content, making it a more balanced meal.

Vitamins and Minerals: The use of fresh herbs and spices can add vitamins and minerals to the dish, enhancing its nutritional value.

Healthy Fats: Using ghee or olive oil can provide healthy fats, which are essential for brain health and energy.

Cultural Significance:

Roti canai is not just a dish; it’s a cultural icon in Malaysia and beyond. It is a common sight in “mamak” stalls (Indian-Muslim restaurants) across Malaysia, where it is often prepared and served fresh.

The skillful and theatrical way in which the dough is stretched and tossed is a form of culinary art that attracts onlookers and adds to the dining experience. Roti canai is enjoyed by people of all ages and backgrounds, making it a unifying dish that brings communities together.

Conclusion

Roti canai is a versatile and delicious flatbread that is relatively simple to make at home with a little practice and patience.

Its flaky layers and rich flavor make it a delightful accompaniment to a wide range of dishes, from savory curries to sweet treats.

By following the steps outlined in this recipe, you can recreate this beloved Malaysian dish in your own kitchen, adding your own twists and variations to suit your taste.

Whether enjoyed as a hearty breakfast, a satisfying snack, or a part of a festive meal, roti canai is sure to impress and delight. Happy cooking!