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Roti Canai

Name: Roti Canai
Total time: 40 min
Yield: Serves 2
Cuisine: Malaysia
Ingredients: 300g Bread flour; 1 tbsp Sweetened condensed milk; 1 Egg; 80g Butter (or ghee); 1/2 tsp Salt; To taste Vegetable Oil (for stretching); To taste Curry (to serve)

Dessert

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Dough stretched thin, folded into many layers, and griddled — Malaysia's flaky flatbread.

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📖 The Story Behind This Dish

Roti canai was brought to Malaysia by Tamil Indian immigrants. The dough is oiled, stretched paper-thin, and folded into many layers, giving it a flaky, crisp texture. In Malaysia it's eaten for breakfast or as a snack, dipped in dal or chicken curry. Watching the cook spin the dough through the air is part of the show.

🌆 Where it's eaten: At a mamak stall (Indian-Muslim eatery) in Malaysia, people watch the cook spin dough thin in the air while waiting for their roti.

🥕 Ingredients (serves 2)

Bread flour 300g
Sweetened condensed milk 1 tbsp
Egg 1
Butter (or ghee) 80g
Salt 1/2 tsp
Vegetable Oil (for stretching) To taste
Curry (to serve) To taste

👩‍🍳 Instructions

Mix bread flour, condensed milk, egg, salt, and water into a moist dough and rest.
Shape into balls, coat with oil, and rest another 30 minutes.
Stretch the dough thin and fold to create layers.
Cook on a hot griddle with butter until golden on both sides.
Scrunch lightly with your hands to loosen the layers.
Serve with curry.

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