- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 180 ml
- 2 tbsp
- 1 tsp
- 60 ml
- 2 tbsp
Process
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In a large bowl, mix 300 g all-purpose flour and 1 tsp salt. Make a well in the center.
Pour in 180 ml lukewarm water, 1 beaten egg, and 2 tbsp sweetened condensed milk. Stir with a wooden spoon until a sticky dough forms.
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. If too sticky, add flour 1 tbsp at a time.
Divide the dough into 8 equal balls (about 60 g each). Coat each ball generously with vegetable oil, place in a bowl, cover with plastic wrap, and rest at room temperature for at least 2 hours or overnight in the fridge.
Lightly oil your work surface and hands. Take one dough ball and flatten it with your palm, then stretch it outward into a very thin, almost translucent circle, about 30 cm wide. Let it rest a few seconds if it springs back.
Brush the surface with ghee or vegetable oil. Starting from one edge, roll the dough into a tight cylinder, then coil the cylinder into a spiral. Tuck the end under. Repeat with remaining balls.
Heat a flat griddle or heavy skillet over medium heat. Lightly oil the surface.
Take one coiled dough, flatten it gently with your palm into a 15 cm round. Cook on the hot griddle for 2–3 minutes until the bottom is golden and crisp, then flip and cook another 2 minutes. Press edges with a spatula to encourage flaking.
Remove and clap the roti between your hands (or scrunch with a clean towel) to separate the layers. Keep warm while cooking the rest.
Serve hot with dhal curry or your favorite curry sauce.
Kitchen notes
Kitchen notes
- The most common mistake is not resting the dough long enough; the gluten needs time to relax so the dough can be stretched paper-thin without tearing. A minimum of 2 hours is essential.
- When stretching, work on an oiled surface, not flour. Flour makes the dough dry and prevents the layers from separating.
- The dough is ready to cook when it is pliable and stretches without resistance. If it tears, let it rest 10 more minutes.
- For extra flakiness, after coiling, press the spiral gently but do not knead again, or you will lose the layers.
Substitutions
- sweetened condensed milk→2 tbsp coconut milk + 1 tsp sugar
- ghee→vegetable oil or melted butter
- all-purpose flour→bread flour for a chewier texture
Storage & reheating
Store cooked roti canai in an airtight container in the fridge for up to 3 days. To reheat, warm in a dry skillet over medium heat for 1-2 minutes per side, or in a 160°C oven for 5 minutes. Uncooked coiled dough can be frozen for up to 1 month; thaw in the fridge overnight before flattening and cooking.
FAQ
The questions we get asked most
Why is my roti canai not flaky?
Flakiness comes from stretching the dough very thin and then coiling it with oil or ghee between layers. If the dough is too thick or you skip the oil brushing, the layers will not separate. Also, do not over-knead after coiling.
Can I make roti canai ahead of time?
Yes, you can prepare the dough balls and let them rest in the fridge for up to 24 hours. You can also coil the dough and keep it covered in the fridge for up to 2 days before cooking. Cook fresh for best texture.
How do I know when the dough is rested enough?
The dough should be very soft and stretch easily without snapping back. When you press a finger into it, the indentation stays. If it resists, let it rest longer.
Can I use butter instead of ghee?
Yes, melted butter works, but ghee gives a richer flavor and higher smoke point. If using butter, clarify it first or use oil to prevent burning.
Why did my roti turn out tough?
Toughness usually means the dough was not rested long enough or too much flour was added during stretching. Use oil, not flour, when stretching, and rest the dough for at least 2 hours.
Can I freeze roti canai?
Yes, both cooked and uncooked roti can be frozen. For cooked, wrap tightly and freeze up to 2 months; reheat in a skillet. For uncooked coiled dough, freeze on a tray then transfer to a bag; thaw before flattening.
What is the best way to reheat roti canai?
Reheat in a dry skillet over medium heat for 1-2 minutes per side until hot and slightly crisp. Avoid microwaving, which makes it rubbery.
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