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Flaky Roti Canai Recipe

Flaky Roti Canai Recipe - Craft Layers of Flavor At Home

Discover the secrets behind this Flaky Roti Canai Recipe, a beloved flatbread that creates unforgettable layers of flavor.
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Prep Time 30 minutes
Cook Time 24 minutes
Resting Time 2 hours
Total Time 2 hours 54 minutes
Servings: 8 pieces
Course: Breakfast
Cuisine: South Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-Purpose Flour provides structure
  • 1 tsp Sea Salt enhances flavor
  • 180 mL Boiling Water activates gluten
  • 180 mL Room Temperature Water adjusts consistency
  • Oil for coating; use butter or ghee for richness
Optional Fillings
  • Eggs scrambled eggs add richness
  • Vegetables nutritional mixtures
  • Sugar turns roti into a sweet treat

Equipment

  • Mixing bowl
  • spatula
  • Floured surface
  • Non-stick pan

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the all-purpose flour and sea salt.
  2. Gradually add boiling water while stirring with a spatula until clumps form.
  3. Add room temperature water and form a rough ball; let it rest for 30 minutes.
  4. Knead the dough for 2-3 minutes until smooth, then divide into 8 portions.
  5. Coat each dough ball in oil and cover them; let them rest for at least 2 hours or overnight.
  6. Roll each dough ball into a thin sheet and brush with oil.
  7. Roll the sheet into a tight tube shape and coil it to create layers.
  8. Flatten the coiled dough to about 6-7 inches in diameter.
  9. Heat a non-stick pan and brush with oil; ensure it is at the right temperature.
  10. Cook the flattened roti for about 2 minutes on each side until golden brown.
  11. Remove from the pan and squash gently to separate the layers.
  12. Serve warm with your choice of curry or enjoy plain.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 2gCalcium: 1mgIron: 5mg

Notes

For the best texture, serve the roti warm immediately after cooking.

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