Can I make roti canai ahead of time?

Yes. You can refrigerate the dough overnight and cook it fresh the next morning. Just bring it to room temperature before stretching.

How do I make roti canai without egg?

Simply omit the egg this recipe works beautifully without it. The key to softness lies in the kneading and resting process.

What’s the best flour for roti canai?

All-purpose flour gives the best balance between elasticity and softness. However, you can mix in a little bread flour for extra chewiness.

Can I cook roti canai on a griddle?

Absolutely. A griddle or flat non-stick pan works perfectly. Just ensure even heat distribution for uniform cooking.

Can I freeze roti canai?

Yes, once cooked, let them cool completely, then freeze in airtight bags. Reheat on a skillet when ready to serve, and they’ll regain their crispness.

Flaky Roti Canai Recipe

Name: Flaky Roti Canai Recipe
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: Malaysian
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons ghee or melted butter; ¾ cup water (adjust as needed); 2 tablespoons oil for coating

Description

This Flaky Roti Canai Recipe is the ultimate guide to making perfect Malaysian flatbread for breakfast. Soft, buttery, and irresistibly crispy, it pairs beautifully with curry, soup, or even sweet toppings. Learn how to knead, stretch, and layer your dough to achieve authentic street-style texture right at home.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons ghee or melted butter
¾ cup water (adjust as needed)
2 tablespoons oil for coating

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Instructions

Mix the Dough: In a large bowl, combine flour, sugar, and salt. Gradually add water while kneading until a smooth, soft dough forms. Add ghee and knead for 10 minutes until elastic.
Rest the Dough: Coat the dough lightly with oil, cover with a damp cloth, and let rest for at least 2 hours (or 45 minutes if short on time).
Divide and Oil: Divide the dough into small balls, roll in oil, and let rest for another 30 minutes.
Stretch the Dough: Flatten each ball and gently stretch with your hands until almost transparent.
Layer and Coil: Brush each sheet with melted ghee, fold into a strip, coil into a spiral, and flatten gently.
Cook the Roti: Heat a non-stick pan over medium heat with a little oil. Cook each roti for 2 minutes per side until golden brown and crisp.
Fluff and Serve: Lightly press cooked roti between your palms to separate layers. Serve warm with curry, soup, or sweet toppings.

Notes

Resting the dough is essential for elasticity and flakiness. For vegan versions, replace ghee with oil. You can also make sweet variations by adding condensed milk or coconut. Freeze cooked roti for later—just reheat on a skillet to restore crispness.

Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-Fried
Cuisine: Malaysian

Nutrition

Serving Size: 1 roti
Calories: 210
Sugar: 1g
Sodium: 180mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg