Roti Canai (Mamak Copycat)

4.76 stars

'Roti canai' or 'roti prata' is a flatbread of Indian origin and is extremely loved in countries like Malaysia and Singapore. Usually eaten with dhal curry, fish or chicken curry, it is sometimes served sweet with condensed milk, bananas or even chocolate cream.

Preparation 30 mins
Cooking 20 mins


Roti Prata, Roti Pratha, 马来千层饼

Malaysian, Singaporean, Thai, Indonesian, Indian, Bruneian


1⁄2 tbsp salt
1⁄2 tbsp sugar
290 g wheat flour
200 ml water
2 tbsp oil

Nutrition per Serving

221 kcal
38 g
5 g
5 g

Date: 25 Nov 2019 (Mon)
Roti Canai (Indian Flatbread) served with Dhal Curry (Indian Dhal Curry) and Kari Kepala Ikan (Fish Head Curry)
Date: 25 Nov 2019 (Mon)
6th Breakfast: Roti Canai (Indian Flatbread) [118] [120.5%] [Score: 6.0]
Nov 7th, 2019 - homemade roti banjir is the best.
2nd attempt. Haha.
Haha. Over kneaded dough. Can’t stretch and flatten to flip. Thanks Grace sifu for solving the mystery. LOL.  Taste good.
Reusing the recipe ;)
Thanks so much this helped me get near-restaurant quality Roti Canai! I used butter and just waited ~20 minutes instead of overnight.
Very easy and delicious!!
First roti canai ever. Taste nice but not perfect. The flipping is hard to master. Satisfied :)
My very first roti canai, thanks again for the awesome recipe.

Roti canai is like the Southeast Asian flat croissant. It is rather similar due to the flakiness of the layers of oiled dough. With a combination of flour, water, salt and oil, no one would have guessed that this flatbread which is also known as roti pratha or roti prata could be so delicious. In this simple recipe, you will learn how to make authentic roti canai any time in the comfort of your home.

I have practiced making roti canai multiple times. I must admit it was a mess when I initially started. However, practice makes perfect and I definitely improved over time. Unfortunately, there is no shortcut to creating this flaky and crispy flat bread. Anyhow, it is fun flexing the muscles while flipping the dough.

Type of flour

In Malaysia or Singapore, roti canai is made using all-purpose wheat flour packed as ‘tepung gandum serbaguna’. This type of generic wheat flour is used for making cakes, cookies and sometimes bread. Do note that bread in Asia is very soft unlike those in the Western countries.

In most Western countries, this type of wheat flour is marketed for making cookies and cakes as it has a lower gluten content compared to bread flour. Bread flour is higher in gluten content which helps in stretching the dough but it will cause the roti canai to taste more like bread instead. Here is a guide to the type of flour which should be used for roti canai if you're in other countries.

Country Name of flour
US pastry flour
UK Soft flour
Japan Hakurikiko
China DiJinMianFen低筋
Germany 405
France 45
Italy 00
Czechia/Slovakia Hladká mouka výběrová 00
Poland tortowa
Argentina 0000

I've made roti canai several times using the 405 flour sold in Germany and it always turn out perfectly well.

Oil is essential for roti canai

It does require a lot of oil to make roti canai in order to create the layers of flaky and moist dough. When less oil is used, the dough will be hard and dry. Begin with dipping your hands in some oil or have a generous amount of oil on your palms.

How long does it take to knead the dough?

The dough does not need to be kneaded for a long time. As long as the dough comes together, you should stop kneading and separate them into 6 portions. This should take ca. 5-7 minutes.

Over-kneading the dough will damage the structure of gluten molecules. When that happens, you won't be able to stretch the dough and it will break instead. This is how it will look like:

roti canai dough over-kneaded

Letting the dough rest

Mamak restaurants usually prepare the roti canai dough in bulk one day before. Not only does it helps to save time, there are reasons why the dough is left to rest overnight. Dough which is left overnight will ferment slowly to develop its flavour.

Furthermore, this process helps to relax the gluten which contributes to its stretchability. This is extremely important because that's exactly the effect we want in order to create those thin layers in the roti canai.

At the very least, it should be left to rest for a minimum of 40 minutes if you are rushing for time.

How to serve roti canai?

Roti canai is delicious even if eaten plain just as it is. Usually, freshly made roti canai is served with curry dhal or fish and chicken curry. Sometimes, it is also eaten dipped with sugar. Have it with a glass )of teh tarik or your favourite cup of beverage for a satisfying meal.

Steps to Prepare

Roti Canai (Mamak Copycat) Step 1

Step 1 of 6

    • 1⁄2 tbsp salt
    • 1⁄2 tbsp sugar
    • 290 g wheat flour
    • 200 ml water

Dilute salt and sugar in water. Mix flour and salt/sugar mixture evenly. Knead dough until smooth.

Roti Canai (Mamak Copycat) Step 2

Step 2 of 6

    • 2 tbsp oil

Divide dough into 6 small balls. Coat each dough with oil and place them on an oiled plate. Pour oil over the dough. Let dough rest overnight.

Roti Canai (Mamak Copycat) Step 3

Step 3 of 6

Flatten dough and flip it several times until it expands. Lift the left side of the expanded dough and fold to the right covering 2/3 of the whole surface. Do the same with the right.

Roti Canai (Mamak Copycat) Step 4

Step 4 of 6

Pinch the tip of the dough and gently pull the dough off the working surface. Swirl dough to form a circle and press gently.

Roti Canai (Mamak Copycat) Step 5

Step 5 of 6

Sprinkle some oil on the dough before letting the dough rest for 3-5 minutes. Flatten dough once more. Place it on a pan heated at medium heat.

Roti Canai (Mamak Copycat) Step 6

Step 6 of 6

Once roti canai lightly browns or is crispy, remove from pan and give it a light ‘clap’. Serve with curry, dhal, sugar or enjoy it plain.

Published: July 23, 2016

2 Discussions

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2 months ago


I had to double the flour in order to get the dough to a consistency that could even hint at resembling the dough in the recipe photos

2 months ago


I had to double the flour both times i made this. The end product was perfect with twice as much flour.