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 flarbread which is also known as roti pratha 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.
As mentioned in the video recipe, low gluten wheat flour is used instead of high gluten flour, which is usually for bread. Low gluten flour is meant for cake or cookies recipes.
It does require a lot of oil to make roti canai to create the layers of flaky and moist dough. When less oil is used in roti canai, the dough will be hard and dry. So, be generous with the oil.
I have practiced making roti canai multiple times. I must admit it was a mess when started initially. However, practice makes perfect and I definitely improved over time. There is no shortcut to creating this flaky and crispy flat bread. Plus, it would be fun flexing the muscles while flipping the dough.
In the recipe video above, I rested the dough overnight. The dough should rest for at least 40 minutes. For best results, allow dough to rest overnight.
Roti canai is delicious even if eaten plain as it is. RUsually, freshly made roti canai is served with curry dhal or fish and chicken curry. Sometimes, it is also eaten plain with sugar. Top it up with a cup of teh tarik or your favourite cup of beverage.
Roti Canai is also known as: Roti Pratha马来千层饼
Dilute salt and sugar in water. Mix flour and salt/sugar mixture evenly. Knead dough until smooth.
Divide dough into 6 small balls. Coat each dough with oil and place them on a plate which had been oiled. Pour oil over the dough. Let dough rest overnight.
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.
Pinch the tip of the dough and gently pull the dough off the working surface. Swirl dough to form a circle and press gently.
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.
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.