Flaky Roti Canai (Printable version)

Classic Malaysian flatbread featuring crispy golden layers and tender chewy interior. Ideal accompaniment to curries or standalone snack.

# 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 Make It:

01 - In a large bowl, combine flour, salt, and sugar. Add melted ghee and condensed milk. Gradually incorporate warm water, mixing continuously until a soft, slightly sticky dough forms.
02 - Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should be pliable and bounce back when pressed.
03 - Divide dough into 6 equal portions. Coat each ball lightly 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 work surface and hands with oil. Flatten one dough ball with palms, then gently stretch and pull into a thin, almost translucent sheet approximately 18 inches wide without tearing.
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 portions.
06 - Preheat 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 approximately 6–7 inches in diameter using your hands.
08 - Place flattened dough on the hot skillet. Cook for 2–3 minutes per side, turning once, until both sides develop a golden color with crispy, flaky layers.
09 - Remove from heat and gently clap the roti between your hands to separate and fluff up the layers. Serve immediately while hot.

# Expert tips:

01 -
  • The condensed milk creates the most tender dough you will ever work with
  • Watching those golden layers puff up on the skillet feels like magic every single time
02 -
  • That resting period is not optional, it is what transforms stubborn dough into something that will stretch almost impossibly thin
  • The clapping step at the end sounds strange but it is the secret to separating those layers
03 -
  • Room temperature ingredients prevent the ghee from solidifying and creating uneven pockets in your dough
  • Use your palms rather than fingertips when pressing the spirals flat for more even cooking

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