What Is Roti Canai?
Roti canai if translated directly from Malay language would be “Flattened bread”. Roti is bread. Canai is flattened or more accurately is the method of throwing the bread dough in the air in a spinning motion, intending to get thinner and bigger flat dough.
Roti canai is a very well-known dish in my home country Malaysia. It’s a flatbread with influences from India. It’s usually sold in Mamak restaurants and eaten with dhal curry. You can also have it with fish curry and sambal or with any of these curry recipes:
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Roti Canai And Us
In my whole life back in my home country, I’ve only bought roti canai at our favorite Mamak restaurants.
When the whole family got together or when relatives came to visit, I would get up very early in the morning and go to buy 30-40 pieces of roti canai for breakfast. My nephews or nieces would tag along. And yes, we’re that many.
I remember on my 11th birthday my father asked me what I wanted, I said I wanted roti canai. And so he bought me roti canai.
Roti canai for me is not only a flatbread that I eat with dhal curry. For me, it reminds me of all those wonderful memories that I cherish of my family.
And now that I’m living here in Spain, I don’t want to lose all that. I started making my roti canai. Something that I thought I would never be able to do. But I did it. Until now.
My husband is a fan of roti canai after I introduced it to him. He just fell in love with roti canai and dhal curry. Sometimes I think he’s a bigger fan than I am.
And now for me making roti canai is nothing rare. I like to use my standing mixer to do all the kneading, just like in my amazing Lebanese flatbreads (Man'oushe za'atar). It does take quite some minutes to knead as we want the dough to be very elastic. This will make it easier to stretch later.
I don’t do the flying dough method. No, nope. I simply stretch the dough on my kitchen top until it’s transparent and thin. Then I would make it into a round or square shape. In the video below you can see how I always do it. It’s very simple.
My husband, on the other hand, is practicing the flying dough method. Once he nails it, maybe we film it for the channel.
So if you’re living abroad and missing your roti canai, do try this recipe. Or if you’re back home and simply want to make homemade roti canai, this recipe is for you. I hope you will like the roti canai as we do.
Video Recipe
📖 Recipe
Malaysian Flatbread (Roti Canai)
Ingredients
- 4 cups bread flour (520 g)
- 1 egg , room temperature
- 3 tablespoon unsalted butter (40 g), melted
- 1 tablespoon sweetened condensed milk
- 1 ¼ cup water (310 ml)
- 1 teaspoon salt (not shown in video)
Instructions
The Dough
- In a standing mixer bowl, add in flour, salt, egg, melted butter, condensed milk and water. Mix to incorporate and knead for 10 minutes. Leave to rest for 10 minutes and knead for another 5 minutes.
- Divide the dough into 10 small balls. Coat each ball generously with unsalted butter and place them in a container that has been generously buttered. Cover the container tightly with cling film and keep in the fridge overnight.
Shaping
- The next day. Spread some unsalted butter on the working surface. Take one ball and lightly flatten it. Press and push the dough with the heel of your palm to make it bigger. Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften unsalted butter on it to help the stretching. Optional, lift up one edge of the dough and gently pull to stretch it even more.
- Scrape and push the upper end of the dough to the middle. Do the same to the lower end, forming a wrinkle thin log. Starting at one end of the log, roll it into a circle and tuck the other end inside. Leave aside for 10 minutes before cooking. Meanwhile you can continue with the rest of the balls.
Cooking
- Once ready to cook, take one rolled circle and flatten it into more or less 10-15 cm diameter. Heat some unsalted butter on a pan using medium heat. Place the flatten dough on the pan. Cook for several minutes and then flip. Continue cooking for some minutes more.
- This is important for a fluffy roti canai. Remove the cooked roti canai and place it on a working surface. Immediately yet carefully grab it using both of your hands and squeeze it to the center. We want to fluff it. You can see this part more clear in the video above.
- Keep the roti canai under a kitchen cloth to keep them warm. They're best eaten with dhal curry or any type of curry with some sambal. Enjoy!
Notes
- If the balls are a bit difficult to spread (the next day), rest them at room temperature for 10-15 minutes.
- This roti canai is with less salt because it's not intended to be eaten alone. It's usually dipped in varieties of curries. Add more salt as needed, depending on how you want to eat it.
- Using All Purpose Flour
- I've tried using all purpose flour and my verdict is; although it's not as flexible as using bread flour (due to lack of gluten developed), it is still workable. The dough also tends to break when you stretch it very thin.
- Use LESS water. I'd suggest start with 1 cup (250 ml). When kneading, look inside the standing mixer bowl, the dough shouldn't stick to the bottom or side and the bowl should be clean of dough (nothing sticks). Add flour bit by bit as needed. I ended up adding around 4-6 tablespoon (30-50 g) more.
- The dough should be soft but not sticky. Watch the video above to see the right texture.
- Substitute To Sweetened Condensed Milk
- I've tried using ½ tablespoon (10 g) honey, it works just fine.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Eileen says
Hi Bea,
So glad I came across your blog. I am a Malaysian living in California who loves roti canal too. Now I can try your recipe.
Thank you so much for sharing.
Bea says
Hi Eileen, it's always nice to see a fellow Malaysian here. Hope you'll give this roti canai a try, it's one of our favourites. Thanks!
Intan says
Hi, l like roti canai but never make it before, your recipe very clear and detail, l would try to make it,
can l use whole meal flour mix with bread flour 50-50
Thanks
Bea says
Hi Intan, honestly I've never tried using whole meal flour with roti canai. I would think that it's doable but perhaps it would come out a bit denser (like any other whole meal flour breads). I'm not sure about the elasticity also (when stretching). Sorry though!
Intan says
Hi Bea thanks for your answer, that help me, so l not waste my time, try to make it with whole meal flour.
Will follow the instructions in your recipe and get my canai craving satisfied.
Thank you
Bea says
No problem, have fun making the roti canai! 🙂
NORMAN RAILEYS says
THE BEST ROTI CANAI EVER!
With your very clear instructions video, I managed to make roti Canai with success. Butter really makes a difference in the taste. Delicious!
THANK YOU!!
Bea says
That's great, Norman! I'm happy to know that you find the video useful since yes, making roti canai does require a few steps to it. Thank you so much!
paul says
I have seen Indians flattening the dough in a different way, fascinating. my best is just folding it into square. nevertheless, this roti canai is as delicious as i remembered when i had it. like always, thank you.
Bea says
So you've had roti canai before? Awesome! Yes, I'm the same also, am not a pro trained Mamak that can toss the dough in the air 😀 . I'm so happy that you made the roti canai and loved it. Thank you so much Paul!
Foon Lam says
Thanks for sharing the stretching method Bea. I've always wanted to make roti canai but was always put off coz I used to always tear the dough when I try to canai it. Now that I see stretching the dough the way you showed it also gives almost the same thiness, I am definitely going to try it. I love roti canai. I eat it for breakfast at the mamak stall every day when I am lucky enough to visit Malaysia.
Bea says
Hi Foon! I'm not a pro trained mamak to be doing the flying canai method 😀 but yes this method works as great also. If the dough tears here and there, no worries, it's fine since we will be folding it anyway. I'm excited to know another roti canai lover and that you've been to Malaysia. Thanks Foon!
Victoria Emberton says
Thank you so much. Brilliant recipe and Video
Kind regards
Victoria from Shropshire U.K.
Helena says
Hi Bea,
Long, long time since I made these and I lost my favourite recipe. Took me ages to find one that looked a lot like it. Thank you so much for posting it. Yum. My three daughters loved it. I am now a very popular mama. And they have also learned that when the budget is a little tighter, you don't need to miss out, you just need to roll your sleeves up and be a little more resourceful. Now I can't wait to try your dhal curry recipe. Also looking forward to seeing your husband's video. Please encourage him.
Thanks and regards from New Zealand.
Bea says
Hi Helena, I'm happy that you and your daughters loved it 🙂 . I agree, with a bit of effort we can eat as good or even better than going to fancy places. Hope you'll like the dhal curry also. Marco is down with flu since last week, he's hoping to get better soon to continue editing the videos 😀 Thank you so much Helena!
Paula Destacamento says
Hi! I'm Pola from the Philippines. My mom and I enjoy roti so much but it's a little expensive here so I wanna try making them and your recipe looks so promising. My question-- Is overnight cooling required? Or can I shape and cook them right away? Thanks in advance!
Bea says
Hi Paula! Leaving the dough overnight will develop the flavours and also help make it flexible and easier to work with. Personally I wouldn't shape them right away. Hope it helps 🙂
fa_parma says
Hai Bae, i'm from Indonesia, got stumbled upon your canai recipe at about 6 months ago. Your recipe is the best one i tried, never fails, all credits to you. Unsalted butter is expensive in Indonesia, i replaced it with margarine, of course it gives that salty taste to it, it's ok though, but can i substitute the butter with flavorless vegetable oil instead?
Huge thanks for SHARING this great recipe (some people would keep it to themselves)
Bea says
Hi Farah, I'm excited to know that you've tried the recipe and liked it 😉 Butter gives the roti canai that buttery taste but yes, you can use flavourless vegetable oil instead. Thank you so much for your kind words and for the love! 🙂
mira says
good job. may god bless u for sharing this recipe. tasty...sedap sangat.
Bea says
Hi Mira! I always make it whenever we have cravings for roti canai. Makan bersama kuah kari, memang sedap 😀 😀 😀 Terima kasih Mira!
Bianca says
Hi Bea,
Thanks for the awesome recipe can’t wait to try it! Do you only recommend using bread flour? I have wheat flour and was wondering if it would still come out the same.
Bea says
Hi Bianca! Yes I'd recommend bread flour for the structure and texture. You can still use all purpose flour but it wouldn't be the same though. Hope it helps 🙂
Micheal Chan says
Hello! Thank you for your recipe. I could stretch the dough without breaking it after several attempts lol! Keep up the good work.
Bea says
Haha! Well that's the fun part, right? The dough is very flexible, you will be a pro in no time 😀 Thank you Micheal!
Victoria Emberton says
Thank you so much. Brilliant recipe and Video
Kind regards
Victoria from Shropshire U.K.
Victoria Emberton says
Can I freeze the dough till I need it?
Bea says
Hi Victoria! Honestly I haven't tried freezing the dough so I can't really say if it would work good or no. I do freeze the cooked roti canai all the time though. I wrap them individually in cling film and put them in ziplock bag and into the freezer. I thaw the roti canai at room temperature and then I either heat it in microwave or in a pan to bring it back to life. Hope it helps. Thank you so much Victoria!
Bea says
Thank you Victoria, I'm happy to know that you enjoy it!
Victoria Emberton says
Thank you for getting back to me with your good advice. I will try one of each for freezing and get back to you with my results
Kind regards
Victoria
Rusdi says
Goodness you make roti canal? I want to make also this weekend. I tell you later. Thank you. Can I use normal flour. Tepung gandum.
Bea says
Haha! What to do, no gerai mamak here to buy murtabak or roti canai 😀 . I would recommend you to use bread flour since it has a higher protein content and will help in gluten development with all the kneading in this recipe. The dough will be more flexible and senang nak canai.
Rusdi says
Thank you for this recipe. I made this recipe last weekend and enjoyed the delicious roti canai with some friends. We felt like in Malaysia. Thank you again for sharing. Next try murtabak. May God bless you.
Bea says
Hey I'm excited to know that you've tried and liked it! Yes, I agree. Having a piece of hot roti canai with some dhal curry really reminds of home. Hope you'll like the murtabak also. Thanks for the love Rusdi!
Bernadette Kueh says
Hi Bea,
I would like to try the dhall curry but can't find the recipe. The link in this page just leads to a tempting picture.
Can you share the recipe?
Thank you,
Bernadette
Ramesh says
I stay in France wat flour can i use to make my roti prata
She Chin Lee says
Hi El Mundo,
Thanks for your recipe.
I tried another recipe with bread maker, is your recipe works ok if I put it in the bread maker?
Also have you tried to use Ghee instead of butter?
Thanks.
She Chin.
El Mundo Eats says
Hi She Chin! I don't own a bread maker so I'm afraid I can't really say if it's ok or not to use it since I'm not familiar with the machine. I'm sorry. I'm using butter as it's easier to find in my place so no, I haven't tried using ghee. Hope this helps. - Bea 🙂
Yan says
Hi, you used butter in this recipe. Do you recommend vegetable oil too?
El Mundo Eats says
Hi Yan! Yes you can use vegetable oil but butter gives the roti canai that extra wonderful taste. I've used vegetable oil before but personally I would stick to butter. Hope this helps. Thanks for leaving a comment here Yan!
jojo says
hi! great receipe thanks! can they be kept for 2 days? i didnt use all of them.
El Mundo Eats says
Hi Jojo! I'm assuming you're referring to the cooked roti canai? Yes, they can. Keep in a tight container in a fridge. Heat them a bit to get that fresh taste again. They're also good to be frozen. Thank you for trying my recipe, I'm happy to know you liked them!
Siti says
Sedao...mmg jadi....
Bea says
Terima kasih!
Sekut Gelpu says
Can i use all purpose flour?
El Mundo Eats says
Hi Sekut! The difference between all purpose flour and bread flour is the protein level. Bread flour has a higher level of protein that helps with gluten development, which what we are looking for in this recipe, with all the kneading. You can use all purpose flour but I would not recommend it. I hope this helps. Thank you!
Rene’e Yonnetti says
Looks absolutely amazing, thank for sharing your special recipe, just wondering, do I used sweetened condensed milk or regular? Rene’e
Bea says
Use sweetened condensed milk 🙂