Embark on a culinary journey through Malaysia with our collection of 10 roti canai recipes. From the classic roti canai kosong to exciting variations like roti boom and roti sardin, this guide explores the diverse world of this beloved Malaysian flaky flatbread. Discover the secrets to achieving perfectly layered and crispy roti canai, whether you’re a seasoned cook or a curious beginner. Get ready to experience the deliciousness of roti canai, a true Malaysian culinary gem.
Making Flaky and Delicious Roti Canai (Parotta)
This recipe guides you through the steps to make delicious and flaky roti canai, also known as parotta. From preparing the dough to the final cooking process, we’ll cover everything you need to know to create this popular South Asian flatbread.
Ingredients
For the Dough:
- 4 cups plain all-purpose flour
- 1 cup lukewarm water
- 2 tablespoons milk
- 2 tablespoons melted butter
- 4 tablespoons oil
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 egg (optional)
For Frying:
- Oil or ghee
Instructions
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Making the Dough: In a large bowl, combine the flour, lukewarm water, milk, melted butter, oil, sugar, and salt. If using, add the egg as well. Knead the dough vigorously for 20-30 minutes until it becomes smooth and elastic.
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Resting and Kneading: Apply some oil to the dough and cover it. Let it rest for 1 hour. After an hour, knead the dough again for 5-10 minutes. Repeat this resting and kneading process 2-3 times. This develops the gluten and contributes to the flaky texture.
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Preparing the Dough Balls: Divide the dough into small to medium-sized balls. Place them in a muffin tray, apply some oil or ghee to each ball, and let them rest for approximately 1 hour.
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Stretching the Dough: Using your hands or a rolling pin, stretch each dough ball until it becomes thin and almost translucent. Be gentle to avoid tearing the dough.
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Folding the Dough: Fold the stretched dough lengthwise in half repeatedly until it resembles a long, thin strip.
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Coiling the Dough: Roll the folded strip into a spiral or circular shape. Drizzle with a little oil or ghee and set aside.
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Flattening the Roti: Gently flatten the coiled dough with your fingers into a circular shape. This is your raw roti, ready for cooking.
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Cooking the Roti: Heat a flat pan or griddle over medium heat. Add a little oil or ghee to the pan. Place the raw roti on the hot pan and cook for a few minutes until it starts to puff up and brown. Flip the roti, adding more oil or ghee if needed, and cook the other side until golden brown and crispy.
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Creating the Flaky Layers: Once cooked, transfer the roti to a plate and gently squash it with your hands. This helps separate the layers and creates the characteristic flaky texture.
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Serving: Your delicious roti canai is ready to be served. Enjoy it with your favorite curries, dips, or sides.
Easy Homemade Roti Canai
This recipe provides a simple method for making delicious Roti Canai at home. Follow these steps to create a flavorful and satisfying flatbread.
Ingredients
- 1 Egg
- Flour
- Tung Chai (Shallots)
- ¼ teaspoon Water
- Cooking Oil
- Knott Pasti Sedap (Margarine – or substitute with butter or ghee)
Equipment
- Cutting board
- Small bowl
- Plate
- Cooking bowl/Flat pan
- Stove
Instructions
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Prepare: Gather your cutting board, a small bowl, a plate, and a cooking bowl or flat pan.
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Prepare Ingredients: Have all ingredients listed above ready.
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Chop Shallots: Finely slice about a half-a-palm full of Tung Chai (shallots) and place them in the small bowl.
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Add Egg: Crack the egg into the small bowl with the shallots.
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Add Flour: Sprinkle a small amount of flour into the bowl.
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Mix: Thoroughly combine the egg, shallots, and flour in the small bowl.
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Heat Pan: Place the cooking bowl (or flat pan) on the stove over medium heat.
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Oil the Pan: Add a few drops of oil to the hot pan and swirl it around to coat the bottom evenly.
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Pour Batter: Pour half of the mixture from the small bowl into the hot, oiled pan.
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Spread Batter: Quickly rotate the pan to spread the batter thinly and evenly into a circular shape.
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Cook: Let the roti cook for about 2 minutes, or until it starts to set.
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Add Margarine: Dot the surface of the roti with a small amount of Knott Pasti Sedap (margarine, butter, or ghee).
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Flip: Carefully flip the roti over to cook the other side.
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Cook Thoroughly: Repeat the flipping process as needed until both sides are golden brown and cooked through. Ensure the cooked side is facing up at the end.
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Serve: Transfer the cooked roti to a plate. Repeat steps 8-14 with the remaining batter.
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Enjoy! Your homemade Roti Canai is ready to be served and enjoyed.
Homemade Roti Canai: A Step-by-Step Guide
This recipe provides a detailed guide to making delicious roti canai from scratch. From preparing the dough to the final frying and fluffing, each step is explained to ensure perfect results.
Ingredients
For the Dough:
- 3 cups multi-purpose flour
- 2 tablespoons ghee/butter
- 1 tablespoon condensed milk
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1 egg
- 1/4 cup water
For Frying and Serving:
- Melted ghee/cooking oil
- Optional fillings (egg, cheese, banana, etc.)
- Dhal or curry (for serving)
Instructions
1. Making the Dough:
Combine all the dough ingredients in a bowl, adding the water last. Knead until the dough no longer sticks to your hands (5-10 minutes). Cover with cling film and let it rest for 15 minutes.
2. Second Kneading and Resting:
Knead the dough again for 5-10 minutes. Cover with cling film and let it rest for at least 30 minutes.
3. Preparing the Dough Balls:
Oil a container with melted ghee or cooking oil. Divide the dough into golf ball-sized portions. Place the dough balls in the oiled container, ensuring they are coated. Cover and refrigerate for at least 8 hours.
4. Flipping and Frying:
Lightly oil your work surface. Take a dough ball and flatten it. Slap and stretch the dough until it is thin and semi-transparent. You can either flip it in the air or push it outwards on the counter.
5. Adding Fillings:
Spread melted ghee/oil over the stretched dough. Add your desired fillings (e.g., egg, cheese, banana). Fold the dough into a square or roll it into a rose shape. If making a rose, flatten it slightly before frying.
6. Frying the Roti:
Heat a lightly oiled pan. Fry the roti on both sides until golden brown. Fluff the roti by clapping it from the sides.
7. Serving:
Serve the hot roti canai immediately with dhal or curry.
Making Delicious Roti Canai (Flaky Flatbread)
This recipe guides you through making Roti Canai, a popular South Asian flatbread known for its flaky layers and delicious taste. It’s perfect for enjoying with curries or sweet toppings.
Ingredients
- 375g all-purpose flour (approximately 7 dl)
- 1 tsp salt
- 2 tsp sugar
- 2 tsp + more vegetable oil
- 120ml milk
- 120ml water
Instructions
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Combine dry ingredients: In a large bowl, mix the flour, salt, and sugar.
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Add oil and milk: Add 2 tsp of vegetable oil and the milk. Mix well using your hands or a mixer.
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Incorporate water: Gradually add the water while kneading the dough until it becomes smooth and elastic.
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Knead and divide: Knead for about 10 minutes. Divide the dough into 12 small, golf ball-sized portions. Place the dough balls in a bowl coated with vegetable oil.
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Rest the dough: Cover the bowl and let the dough rest for at least 3 hours, or preferably overnight. This allows the gluten to relax and develop, resulting in softer roti.
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Flatten and flip: On a lightly oiled surface, flatten each dough ball into a thin disc. Flip the disc over to create layers.
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Stretch and shape: Gently stretch the flipped dough into a circular shape and flatten it again. The goal is to create thin, almost translucent layers.
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Rest before cooking: Let the flattened dough rest for about 3 minutes before cooking.
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Cook the roti: Heat a flat pan or skillet over medium heat. Do not add oil to the pan. Place the dough on the hot pan and cook until it starts to puff up and turn golden brown, flipping once.
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Create flaky layers: Remove the cooked roti from the pan and gently clap it between your hands. This helps to separate the layers and create the characteristic flaky texture.
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Serve: Serve the Roti Canai hot with your favorite curry, dhal, or sweet toppings.
Simple and Delicious Roti Canai Recipe
This recipe guides you through making delicious and flaky roti canai. With easy-to-follow instructions, you’ll be enjoying this popular flatbread in no time.
Ingredients
- 1 kg whey flour
- 1 tbsp salt
- 1 tbsp sugar
- 1 egg
- 1 tbsp evaporated milk
- 1 cup water
- Vegetable oil
Instructions
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In a large bowl, combine the whey flour, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
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Add the egg and evaporated milk to the dry ingredients. Begin incorporating the water gradually, mixing until a smooth dough forms. Avoid adding all the water at once; this helps prevent the dough from becoming too sticky.
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Once the dough is smooth, cover the bowl and let it rest for approximately 15 minutes. This allows the gluten to relax, making the dough easier to work with.
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Divide the rested dough into 13 equal portions, roughly 80 grams each. This will give you consistent roti sizes.
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On a lightly oiled surface, roll each 80-gram portion into a very thin, almost paper-like sheet. Using vegetable oil to lubricate the surface and rolling pin will prevent sticking and help achieve the desired thinness.
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Heat a flat griddle or large pan over medium heat. Add a small amount of vegetable oil. Cook each roti for a few minutes per side, until lightly golden brown and cooked through.
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Serve your freshly made roti canai hot. Enjoy!
Homemade Roti Canai: A Step-by-Step Guide
This recipe provides a detailed guide to making delicious roti canai from scratch. Follow these simple steps to create this flaky and flavorful flatbread.
Ingredients
- 250g all-purpose flour
- 1/2 tbsp (8g) sugar
- 1/2 tsp (3g) salt
- 140g water
- 1 tbsp (15g) unsalted butter, plus extra for layering
Instructions
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Combine Dry Ingredients: In a large bowl, combine the flour, sugar, and salt.
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Gradual Water and Butter Addition: Gradually pour in half of the water, mixing as you go. Add the butter, then continue pouring the remaining water until a dough forms.
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Knead and Rest: Knead the dough into a smooth ball. Cover and let it rest for 15 minutes. This allows the gluten to relax.
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Divide and Butter: Divide the dough into 4 equal portions (or more). Flatten each portion slightly and brush generously with melted butter.
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Second Rest (Crucial Step): Cover the buttered dough portions and let them rest for at least 4 hours, or preferably longer. This long rest is key to developing the roti’s flaky layers. You can even refrigerate the dough overnight for best results.
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Flatten and Cook: On a lightly floured surface, gently stretch and flatten each dough portion as thinly as possible. You can use a rolling pin or your hands. Cook the roti on a lightly oiled griddle or flat pan over medium heat until golden brown and cooked through, flipping as needed.
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Serve: Serve the roti canai hot, typically with curry, dhal, or sambal.
Malaysian Roti Canai with Potato Curry Sauce
This recipe guides you through making delicious Malaysian Roti Canai served with a flavorful potato curry sauce. The recipe is broken down into easy-to-follow steps, perfect for both beginners and experienced cooks.
Ingredients
For the Curry Sauce:
- 1 kg Potatoes, diced
- 2 cans Coconut cream
- 1 Onion, chopped
- 2 tsp Curry powder
- 2 Star anise
- 2 cloves Garlic
- 2 cm Cinnamon stick
- 1 tsp Chilli powder
- 4 tbsp Cooking oil
- 4 cups Vegetable stock
For the Roti Canai:
(Use store-bought or make your own – recipe not included here)
Instructions
Making the Curry Sauce:
- Sauté the Aromatics: Heat the cooking oil in a pot. Add the chopped onion and stir until softened.
- Bloom the Spices: Add the curry powder, cinnamon stick, garlic cloves, star anise, and chilli powder. Stir constantly for 30 seconds to release their fragrance.
- Add Potatoes: Add the diced potatoes to the spice mixture and stir for 2 minutes to coat them evenly.
- Simmer: Pour in the vegetable stock and bring to a simmer. Cook for approximately 30 minutes, or until the potatoes are tender.
- Finish the Sauce: Add the coconut cream and bring to a boil. Then reduce heat and simmer for a few minutes to allow the flavors to meld.
Cooking the Roti Canai:
- Heat and Cook: Heat a frying pan over medium heat. Cook the roti canai on each side until golden brown and slightly crispy.
Serving:
Serve the hot roti canai with the fragrant potato curry sauce. Enjoy!
Lentil Curry (Kara Paruppu) with Roti Canai
This recipe provides a step-by-step guide to making a delicious and aromatic South Indian lentil curry, known as Kara Paruppu, paired with the flaky flatbread, Roti Canai.
Ingredients
For the Sambar Spice:
- 1/2 cup coriander seeds
- 2 tbsps cumin seeds
- 16 dry red chilies (seeds removed)
- 1 1/2 tsps fenugreek seeds
- 1 tbsp black peppercorns
- 2 tbsps split chickpeas (chana dal)
- 1 tbsp black gram lentils (urid dal)
- 10 curry leaves
- 1/2 tbsp mustard seeds
- 1/2 tbsp asafoetida
- 1/2 tbsp turmeric powder
For the Lentil Curry:
- 2 tbsps coconut oil
- 10 curry leaves
- 1 stick cinnamon
- 1 star anise
- 1 onion, finely sliced
- 1 lemongrass stalk, outer leaves removed and bruised
- 4 kaffir lime leaves
- 1 cup red lentils (masoor dal)
- 1/2 cup split chickpeas (chana dal)
- 1 tsp salt
- 200g coconut cream mixed with 200ml water
For the Curry Paste:
- 1 1/2 tbsps Sambar spice
- 1 tbsp ginger/garlic paste
- 1 tsp shrimp paste (optional)
To Serve:
- 4 roti canai or paratha
Instructions
Making the Sambar Spice:
- Dry roast coriander seeds, cumin seeds, and chilies until fragrant. Set aside to cool.
- Roast fenugreek seeds and black peppercorns until fragrant. Set aside.
- Roast split chickpeas until golden. Set aside.
- Roast black gram lentils until fragrant. Set aside.
- Roast curry leaves until crisp. Set aside.
- Roast mustard seeds until they pop. Set aside.
- Turn off heat and add asafoetida, stirring until the color changes. Set aside.
- Grind all cooled roasted spices into a fine powder and store in a jar.
Preparing the Lentils:
- Wash lentils thoroughly and soak for at least 30 minutes.
Making the Curry Paste:
- Combine Sambar spice, ginger/garlic paste, some coconut cream mix, and shrimp paste (if using).
Making the Lentil Curry:
- Heat coconut oil and add curry leaves, cinnamon, and star anise. Sauté briefly.
- Add sliced onion, lemongrass, and kaffir lime leaves. Sauté until onions soften.
- Add curry paste and cook for 10 minutes over low heat.
- Add soaked lentils and remaining coconut cream mix along with 6 cups of water.
- Simmer partially covered for 40-50 minutes, stirring occasionally, until lentils are cooked through.
- Season with salt.
Serving:
- Serve the hot lentil curry with warm roti canai or paratha.
Making Flaky and Delicious Roti Canai
This recipe guides you through the steps to create perfectly layered and crispy roti canai. With just a few simple ingredients and a bit of practice, you’ll be enjoying this delicious flatbread in no time.
Ingredients
- 1.5 cups All-purpose flour
- 1/2 cup Ghee (Clarified butter)
- 1/2 cup Water
- Salt
Instructions
Step 1: Prepare the Dough
In a bowl, mix the all-purpose flour, ghee, water, and salt. Knead thoroughly until a smooth dough forms. Cover the dough and let it rest for at least 2 hours. This resting period is crucial for allowing the gluten to develop, making the dough easier to stretch later.
Step 2: Stretch the Dough
Lightly grease your countertop. Take a small ball of dough and begin pressing and stretching it with your hands. The goal is to stretch the dough as thinly as possible, ideally until it becomes translucent. You can use a rolling pin to help initially, but the final stretching is best done by hand. Don’t worry about any small tears, they add to the roti’s texture.
Step 3: Fold the Dough
Once the dough is sufficiently thin, fold one end towards the center, then fold the other end over it. Next, fold the right side in and then the left side, creating a compact square. Gently stretch the folded dough slightly.
Step 4: Cook the Roti
Heat a flat griddle or large skillet over medium heat. Place the folded dough on the hot surface and cook until golden brown and slightly crispy. Flip the roti and cook for another minute or two until cooked through.
Step 5: Serve
Serve the roti canai warm. It’s traditionally enjoyed with a flavorful curry, such as a thick and spicy chicken curry cooked in a coconut sauce. Enjoy!
Easy Homemade Roti Canai Recipe
This recipe provides a simple method for making delicious roti canai at home. With just a few common ingredients, you can enjoy this popular flatbread.
Ingredients
- 500g All-Purpose Flour
- 1 tbsp Butter
- 1 tbsp Sweetened Condensed Milk
- 1 tbsp Sugar
- 1/4 tsp Salt
- 270ml Warm Water
Instructions
- In a bowl, combine the warm water, butter, sweetened condensed milk, sugar, and salt. Stir until the butter is melted and the ingredients are well combined.
- Add the flour to the wet ingredients and knead until a smooth dough forms. This may take several minutes.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, resulting in a softer roti.
- After resting, divide the dough into smaller portions. Roll each portion out thinly into a circular shape.
- Cook the roti canai on a lightly oiled griddle or flat pan over medium heat until golden brown spots appear on both sides.
- Serve the roti canai warm. They can be enjoyed on their own or with your favorite curries, dips, or sides.
Roti canai, a beloved Malaysian staple, boasts a rich history intertwined with the Indian diaspora. It’s believed to have originated from the roti prata, a flatbread brought to Malaysia by Indian immigrants, particularly from Southern India. These immigrants, many of whom were Muslim, adapted the roti prata to suit local tastes and ingredients, eventually giving rise to what we know today as roti canai.
The “canai” in roti canai is thought to refer to Chennai, formerly Madras, a major city in South India. This further strengthens the connection to Southern Indian culinary traditions. Over time, the making of roti canai evolved, with the characteristic flipping and stretching technique becoming a hallmark of its preparation.
From its humble beginnings as a simple flatbread, roti canai has become a truly Malaysian dish, enjoyed across the country by people of all backgrounds. Its adaptability is evident in the numerous variations available, from the classic plain roti canai served with dhal and curry, to modern interpretations featuring sweet fillings and toppings.
Nutritional Content and Benefits of Roti Canai
Roti canai, while undeniably delicious, isn’t typically considered a health food. It’s primarily composed of refined flour, oil, and water, contributing significantly to carbohydrate and fat content. The nutritional profile varies depending on the preparation method and accompanying dishes, but it’s generally high in calories.
A single piece of roti canai can provide a quick source of energy due to the carbohydrates. However, it offers limited micronutrients and fiber. Pairing roti canai with protein-rich dhal or a vegetable curry can enhance its nutritional value.
While roti canai can be enjoyed as part of a balanced diet, moderation is key. Consuming it regularly, especially with large amounts of dhal or curry laden with oil and salt, can contribute to weight gain and other health concerns.
Tips for Choosing Quality Flour
Choosing the right flour is crucial for achieving the perfect roti canai texture. While all-purpose flour is commonly used, consider using bread flour for a chewier, more resilient dough. Bread flour has a higher protein content, which develops stronger gluten and contributes to the desired layered effect.
Look for flour that is finely milled. This creates a smoother dough, which is easier to work with and results in a more delicate final product. Check the expiration date on the flour packaging to ensure freshness. Fresh flour will have a better flavor and produce optimal results.
For an authentic taste, consider using flour specifically labeled for roti canai or paratha making. This type of flour is often bleached and conditioned for optimal elasticity, making it ideal for stretching and flipping the dough.
Finally, if you want to experiment, try a blend of all-purpose flour and whole wheat flour for a nuttier flavor and added nutritional value. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the water content in your recipe accordingly.