Ingredients
Dry Ingredients
- 500 g all purpose flour (about 4 cups, spoon and level method)
- 1 tsp sea salt
Wet Ingredients
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
For Coating and Cooking
- Vegetable oil (for coating, layering, and cooking)
- Butter or ghee (optional, for layering and cooking)
Instructions
- Mix dry ingredients: In a large bowl, combine the all purpose flour and sea salt by stirring together until evenly mixed.
- Add hot water: While stirring with a fork or spatula, gradually add boiling water to the flour to form clumps, ensuring the hot water is dispersed throughout the mixture.
- Add room temperature water and form dough: Mix in the room temperature water using your hands to form a scraggly but not sticky dough that is fairly soft.
- Rest the dough: Cover the bowl tightly with plastic wrap and let it rest for 30 minutes to 1 hour to allow gluten development.
- Knead dough: After resting, knead the dough on a clean surface for 2 to 3 minutes until the surface is smooth and satiny. Continue kneading if necessary to achieve smoothness.
- Divide dough: Weigh the dough and divide it into 8 equal portions, each roughly 90 to 100 grams. Shape each portion into a smooth ball and cover with plastic wrap.
- Oil and rest dough balls: Coat each dough ball with vegetable oil and place on an oiled flat plate or container, spaced at least ½ inch apart. Cover with plastic wrap and rest for 2 to 12 hours, preferably overnight for pliability.
- Prepare to shape: Place oil or butter/ghee in a small bowl for use in shaping the roti later.
- Stretch dough: Take one dough ball and flatten it on a smooth surface. Using your hands, gently stretch it paper-thin until you can see through it without tearing, shaping it into a circle or rectangle.
- Apply fat: Lightly spread oil, butter, or ghee over the stretched dough ensuring the layer is thin.
- Roll and coil dough: Roll the dough into a tight tube or fold the edges overlapping as per the traditional method, then coil it into a tight spiral. Tuck the ends underneath and press it flat to seal the coil.
- Rest coils: Place the coiled dough on the oiled plate, cover with plastic wrap, and rest for at least 1 hour.
- Preheat pan: Heat an 8-inch or larger non-stick pan or tawa over medium heat. Adjust the heat as necessary based on your stove.
- Flatten roti: Take a rested coil and flatten it into a 6 to 7 inch circle using your hands (a rolling pin can be used if preferred).
- Cook roti: Brush or drop a few drops of oil on the hot pan, place the flattened roti on it, and cook until golden brown on one side. Flip and cook the other side until equally golden and cooked through. Total cooking time is about 4 minutes per roti, flipping frequently for even browning.
- Layer separation: Transfer the hot cooked roti to a cooling rack. While still warm, gently squash it in a clapping motion to help separate the flaky layers.
- Repeat cooking: Cook the remaining dough portions the same way.
- Serve: Serve the roti canai warm with curry or your favorite accompaniment.
Notes
- Resting the dough for at least 2 hours (or overnight) improves texture and pliability.
- Stretch the dough carefully to avoid tears; practice helps.
- Cooking temperature varies stove to stove; medium heat is a good starting point.
- Use non-stick pan or tawa for best results to prevent sticking.
- Butter or ghee adds richness but vegetable oil works well too.
- Squashing the roti while hot helps create the signature layered texture.
- Serve immediately to enjoy crisp outside and soft layers inside.
- Prep Time: 15 minutes (plus 2 to 12 hours dough rest time)
- Cook Time: 30 minutes (approx. 4 minutes per roti x 8 roti)
- Category: Bread
- Method: Frying
- Cuisine: Malaysian
