World Flavors Cookbook

Roti Canai

Name: Roti Canai
Cook time: 5 min
Cuisine: Malaysia
Ingredients: 500g all-purpose flour 1 cup water 1 tsp salt 1 tbsp sugar 1/2 cup ghee or oil for stretching Dhal curry or chicken curry for dipping

A flaky, buttery flatbread of Indian origin, stretched and flipped until paper-thin before being grilled.

Cuisine: Malaysia

Ingredients

500g all-purpose flour 1 cup water 1 tsp salt 1 tbsp sugar 1/2 cup ghee or oil for stretching Dhal curry or chicken curry for dipping

Instructions

1. Mix flour, water, salt, and sugar into a smooth dough. Knead well. 2. Divide dough into balls and coat with ghee. Let rest for at least 4 hours (ideally overnight). 3. Flatten a dough ball and stretch/flip it until translucent and paper-thin. 4. Fold the edges inward to form a square or coil it into a circle. 5. Cook on a hot griddle with more ghee until golden brown and flaky on both sides. 6. "Clap" the hot bread with your hands to fluff it up before serving. 7. Serve hot with a side of dhal or curry.