Roti Canai

Every year during this time, we head up to Whistler to hang out and have a fun time. We’ve started a tradition where we have a cooking contest. This year we decided to make meals based off of different location. I got Malaysia. I decided to make a kopitiam style breakfast and included roti canai with a curry dipping sauce. I have never made roti before so I decided to give it a shot.

Start making the dough by combining 4 cups of bread flour, 1 tsp salt, 1 egg, 3 tbsp melted butter, 1 tbsp condensed milk, 1 1/4 cup water. Incorporate the ingredients and knead for 10 minutes. I used bread flour because you want the roti to be nice and chewy. After kneading, let the dough rest for 10 minutes. You want the gluten to relax a bit before kneading again.

Knead for another 5 minutes.

Once kneaded, divide the dough into 12 small balls. Coat each ball with some ghee and place in a container that is also coated. This will help prevent the balls from sticking to the surfaces. Cover the container and place the dough into the fridge overnight.

In the morning, take the dough out and leave it out for about 30 minutes to warm up the dough. Find a flat surface on your counter or work surface and coat it generously with butter or ghee. Take a ball of dough and spread it thin. Use your palm to push the dough across the work surface. Gently lift the dough and stretch the center. You want to make the dough as thin as possible. This will make the dough nice and flaky.

Once the dough is stretched thin, add a generous coating of ghee. Scrunch up the dough from both ends and roll the dough to make a wrinkly ball. Set the ball aside while you make the other ones.

Once all the balls are rolled out and prepared. Take the ball and flatten it down to make your roti. I use a piece of parchment paper between each roti.

The flattened roti can either be placed in the freezer for future use or fried for eating.

To fry, add some butter or ghee to the frying pan. Heat up the pan and once the butter has melted, add the roti. Fry each side for 3-4 minutes or until it is nice and brown.

Take the roti off the pan and place onto a plate. This next step is really important to make crispy roti! You want to crunch the roti to separate the layer.

Serve the roti with some curry dipping sauce. Enjoy!!

Ingredients

  • 4 cups bread flour
  • 1 egg
  • 3 tablespoons melted unsalted butter or ghee
  • 1 tablespoon sweetened condensed milk
  • 1 1/4 cup water
  • 1 teaspoon salt

Directions

  1. Start making the dough by combining 4 cups of bread flour, 1 tsp salt, 1 egg, 3 tbsp melted butter, 1 tbsp condensed milk, 1 1/4 cup water. Incorporate the ingredients and knead for 10 minutes. I used bread flour because you want the roti to be nice and chewy. After kneading, let the dough rest for 10 minutes. You want the gluten to relax a bit before kneading again.
  2. Knead for another 5 minutes.
  3. Once kneaded, divide the dough into 12 small balls. Coat each ball with some ghee and place in a container that is also coated. This will help prevent the balls from sticking to the surfaces. Cover the container and place the dough into the fridge overnight.
  4. In the morning, take the dough out and leave it out for about 30 minutes to warm up the dough. Find a flat surface on your counter or work surface and coat it generously with butter or ghee. Take a ball of dough and spread it thin. Use your palm to push the dough across the work surface. Gently lift the dough and stretch the center. You want to make the dough as thin as possible. This will make the dough nice and flaky.
  5. Once the dough is stretched thin, add a generous coating of ghee. Scrunch up the dough from both ends and roll the dough to make a wrinkly ball. Set the ball aside while you make the other ones.
  6. Once all the balls are rolled out and prepared. Take the ball and flatten it down to make your roti. I use a piece of parchment paper between each roti.
  7. The flattened roti can either be placed in the freezer for future use or fried for eating.
  8. To fry, add some butter or ghee to the frying pan. Heat up the pan and once the butter has melted, add the roti. Fry each side for 3-4 minutes or until it is nice and brown.
  9. Take the roti off the pan and place onto a plate. This next step is really important to make crispy roti! You want to crunch the roti to separate the layer.
  10. Serve the roti with some curry dipping sauce. Enjoy!!

If you liked this recipe, check out the other recipes on the blog.

2 Comments Add yours

  1. Monch Weller says:

    Looks fantastic! Those hawkers in Singapore and Malaysia that spin the roti dough just like how pizza is done definitely comes to mind.

    1. K Lee says:

      Thanks! Maybe I’ll try spinning the dough next time.

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