Roti Canai (Malaysian Indian-Style Flatbread)
Roti Canai is a flaky and crispy flatbread with Indian roots, widely enjoyed in Malaysia, Singapore, and parts of Indonesia. Known as Roti Paratha in southern Malaysia and Singapore, it is similar to the Indian Kerala Porotta. In Malaysia, Roti Canai is commonly served at breakfast with dhal, curry, or sweetened condensed milk, often alongside Teh Tarik, a pulled milk tea. This simple yet iconic bread requires time and patience but delivers authentic flavors and texture.
4 SERVINGS
Ingredients
250 g all-purpose flour (or chapati flour)
1 tbs salt
125 ml water
125 ml vegetable oil
Mix salt into water. In a bowl, add the flour and gradually pour in the salted water. Knead the dough until it is smooth and elastic, not sticky. Oil your hands and form palm-sized balls.
Place the balls in a bowl coated with oil, layering them carefully. Cover with the remaining oil and let the dough rest overnight to develop its texture.
Oil your working surface. Take one dough ball and flatten it with your palms to the size of a dinner plate, stretching it as thin as possible.
Fold each edge toward the center to form a square. Heat oil in a pan and fry each piece until golden brown and crispy. Serve warm with dhal, curry, or sweetened condensed milk, and enjoy with Teh Tarik or your favorite accompaniments.
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