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Indonesian/Malaysian · Baking

Roti Canai

VegMedium

Diet: Veg

Roti Canai is a Indonesian/Malaysian dish. Long resting makes the dough easier to stretch thinly.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
120 min
Total
175 min
Servings
6
Difficulty
Medium
Cuisine
Indonesian/Malaysian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Roti Canai. The photograph shows a breakfast spread with curry and drinks; this recipe makes the roti only.
The photograph shows a breakfast spread with curry and drinks; this recipe makes the roti only. Representative photograph of Roti Canai. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Layers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Knead · About 120 min

  1. Mix 400 g plain flour, 220 ml water, 30 g melted butter, ½ tsp salt, 10 g sugar; knead 10 minutes until elastic. Divide into six balls, coat with some oil from 60 ml neutral oil and rest covered 2 hours.

    Check: Look for this result: elastic.

Stretch · About 12 min

  1. Oil the worktop. Stretch each ball into a thin sheet; fold edges into a square, trapping thin layers.

Cook · About 4 min

  1. Fry on a hot lightly oiled griddle for 3–4 minutes per side until golden and cooked through.

    Check: Look for this result: golden and cooked through.

Tips

  • Long resting makes the dough easier to stretch thinly.
  • Judge Roti Canai by the texture and doneness signs in its steps. Your pan and heat affect how long Roti Canai takes to cook.

Substitutions

  • In Roti Canai, replace butter for a richer flavour with ghee.

Storage

  • Wait until Roti Canai is completely cool before covering it. Plain baked Roti Canai keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Roti Canai is bread or scones, use a moderate oven for a brief warming. Serve Roti Canai at room temperature if it is cookies or muffins. Cooled portions of Roti Canai can be frozen for up to two months.

Make ahead

  • Prepare the measured ingredients for Roti Canai one day ahead. For Roti Canai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Roti Canai on the day of serving.

FAQ

What matters most when making Roti Canai?

Long resting makes the dough easier to stretch thinly.

What can I substitute in Roti Canai?

In Roti Canai, replace butter for a richer flavour with ghee.

Can I prepare Roti Canai ahead?

Prepare the measured ingredients for Roti Canai one day ahead. For Roti Canai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Roti Canai on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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