Ingredients
Dry Ingredients
- 500 g all purpose flour (about 4 cups, spooned and leveled)
- 1 tsp sea salt
Wet Ingredients
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
Others
- Oil (for coating, layering, and cooking), preferably vegetable oil
- Butter or ghee (optional, for layering and flavor)
Instructions
- Prepare the Dough: Approximately 10 hours before cooking, or at least 3 hours in advance, mix the flour and salt in a large bowl to combine.
- Add Boiling Water: While stirring with a fork or spatula, pour in the boiling water gradually to form clumps in the flour, ensuring the hot water is well distributed.
- Add Room Temperature Water: Continue mixing (preferably with your hands) adding room temperature water until you form a scraggly but relatively soft dough that is not sticky.
- Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour to develop gluten and soften.
- Knead the Dough: Knead the dough for 2–3 minutes until it has a smooth, satiny surface. Continue kneading as needed.
- Divide and Shape: Weigh the dough and divide it into 8 equal portions (about 90–100 grams each). Shape each into a smooth ball and place on a plate oiled underneath, spacing them about ½ inch apart. Roll each ball in oil to coat and cover with plastic wrap.
- Second Rest: Let the dough balls rest for at least 2 hours or up to 12 hours; overnight is preferable for pliability.
- Stretch the Dough: Take one dough ball, flatten and gently stretch it with your hands on a smooth surface until it is paper-thin and slightly translucent, avoiding tears.
- Layer with Fat: Spread a thin layer of oil, butter, or ghee over the stretched dough to aid flakiness.
- Form Dough Spiral: Roll the dough into a tight log. Then coil it into a tight spiral, tucking the ends underneath and pressing down to seal.
- Rest Again: Place the coiled dough back on the oiled plate and cover with plastic wrap. Let rest for another hour.
- Heat Pan: Use at least an 8-inch non-stick pan or tawa over medium heat, adjusting heat as needed for even cooking.
- Flatten the Dough: Flatten each coiled dough ball into a 6–7 inch roti using your hands or a rolling pin.
- Cook the Roti: Add a few drops of oil to the pan, place the roti in the hot pan, and cook approximately 4 minutes, flipping multiple times until both sides are golden brown and cooked through.
- Separate Layers: Remove cooked roti to a cooling rack and while hot, gently clap or squash it with your hands to separate the flaky layers.
- Repeat and Serve: Repeat the cooking and clapping process with remaining dough. Serve warm with curry or your favorite accompaniments.
Notes
- Resting the dough multiple times is key to developing the ideal texture and maintaining pliability for stretching.
- Stretching the dough paper-thin takes practice; be gentle to avoid tearing.
- The amount of oil or ghee used for layering should be thin to avoid excessive greasiness but sufficient to create flaky layers.
- Cooking temperature varies by stove; adjust heat to prevent burning while ensuring the roti is cooked through.
- Clapping the cooked roti helps separate the layers for the characteristic flakiness.
- Roti canai is traditionally served with curry, dhal, or sugar as a snack or breakfast item.
- Prep Time: 4 hours 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Frying
- Cuisine: Malaysian
