Flaky Roti Canai (Printable)

Crispy, golden Malaysian flatbread with flaky layers and tender chewy interior.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water

→ For Shaping and Cooking

07 - 4 tablespoons ghee or vegetable oil

# How-To Steps:

01 - In a large bowl, combine flour, salt, and sugar. Add melted ghee and condensed milk. Gradually incorporate warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic, ensuring proper gluten development for easy stretching later.
03 - Divide dough into 6 equal portions and shape into balls. Lightly coat each ball with ghee or oil, place on a greased tray, cover with plastic wrap, and let rest at room temperature for at least 2 hours.
04 - Grease your work surface and hands with oil. Flatten one dough ball with your palms, then gently stretch and pull the dough into a thin, almost translucent sheet approximately 18 inches wide, taking care not to tear it.
05 - Fold the dough sides inward to form a long rectangle, then roll tightly like a Swiss roll. Coil into a spiral shape and tuck the end underneath. Repeat with remaining dough balls.
06 - Heat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round disc measuring 6 to 7 inches wide.
08 - Cook each roti for 2 to 3 minutes per side, flipping until both sides achieve golden color and crispy, flaky layers form.
09 - Once cooked, gently clap the roti between your hands to separate and fluff the layers. Serve immediately while hot.

# Expert Advice:

01 -
  • The condensing milk adds a subtle sweetness that balances perfectly with savory curries
  • That dramatic clap at the end never fails to impress everyone watching
02 -
  • If the dough keeps snapping back let it rest longer—fighting resistant dough will only frustrate you
  • The clapping step is not optional it literally creates the air pockets between layers
03 -
  • Make extra dough balls freeze them after the initial rest and thaw overnight for nextday breakfast
  • Keep a small bowl of warm water nearby to moisten your fingers if the dough starts drying out while stretching

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