Handmade Roti Canai Recipe

Make Dough

In a large mixing bowl, whisk together the all-purpose flour, semolina (if using), salt, and sugar to distribute evenly.

Combine warm water, milk, vegetable oil (3 tbs), and melted butter in a separate measuring cup or small bowl. Stir briefly to combine.

Pour the wet mixture into the dry ingredients. Using a wooden spoon or your hand, mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky; add up to 1 tbs flour if very sticky or a few drops of water if too dry.

Divide the dough into 10 equal pieces (for tasting-portion roti) — each piece will be roughly 2 to 2.5 tablespoons of dough; a kitchen scale reading ~35–40 g each is ideal. Shape each portion into a smooth ball.

Coat each dough ball lightly with ghee (about 1 tbs of the 1/2 cup reserved ghee spread among balls) or neutral oil, place in a shallow baking dish or tray, cover tightly with plastic wrap or damp towel. Let rest at room temperature for at least 2 hours, or refrigerate overnight for best flavor and easier handling. (If refrigerated, bring to room temperature before proceeding—about 30–60 minutes.)

Prepare for Stretching

Lightly oil your work surface and your hands with a little vegetable oil. Have a large flat plate or tray ready to hold stretched discs.

Take one rested dough ball and, on a lightly oiled surface, flatten it with your palm into a small disc about 3–4 inches across.

Using the backs of your hands and fingers, gently stretch and flip the dough circularly until it forms a very thin translucent sheet about 10–12 inches across. The goal is a near-transparent sheet without tearing; rotate frequently and work slowly. If dough resists, let it rest 5–10 minutes and try again.

Once thin, fold the circle in half, then fold the half into a long rope by performing a loose accordion or spiral fold: fold into thirds lengthwise, then roll from one end to form a coil/rope about 1–1.5 inches thick. Tuck the end underneath to secure. Repeat with remaining balls.

Cover the formed ropes and let them rest 10–15 minutes to relax the gluten and make final flattening easier.

Pan Frying

Heat a large nonstick or cast-iron skillet over medium heat and add about 1–2 tbs vegetable oil, swirling to coat. Take one rope, gently press/roll it flat with your palm to create a round patty about 6–7 inches across and 1/8–1/4 inch thick.

Place the patty into the hot skillet. Cook for 1.5–2 minutes per side, or until golden brown and crisp edges form. Use a spatula to press slightly so all surfaces contact the pan and achieve even browning. Add additional oil between batches as necessary.

For crispier, flakier layers, after initial browning flip and brush the cooked surface with a little ghee (from the reserved 1/2 cup), then flip again and press briefly. Remove when both sides are golden and the interior layers feel airy—about 3–4 minutes total per roti.

Transfer to a plate and briefly rest; brush with extra melted butter or ghee before serving. Repeat with remaining dough pieces.

Heat 2 tbs vegetable oil in a small saucepan over medium heat. Add the chopped onion and sauté until translucent and beginning to brown, about 4–5 minutes.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant. Stir in curry powder and turmeric and cook 20–30 seconds to bloom the spices.

Stir in the tomato paste and cook 1 minute. Pour in the coconut milk and stock, whisking to combine. Bring to a gentle simmer.

Simmer uncovered for 6–8 minutes until slightly thickened. Season with 1/2 tsp salt, 1/4 tsp sugar, and 1 tsp lime juice. Taste and adjust seasoning.

Finish with chopped cilantro if desired. Keep warm and serve alongside the freshly cooked roti for dipping.

For a tasting menu presentation, cut each roti into quarters or small wedges while hot to showcase layers and serve 2–3 wedges per guest with a small ramekin of the dipping curry. Brush wedges with melted butter or ghee for shine and aroma just before serving.

Roti is best eaten immediately while warm and flaky. Leftovers can be reheated in a skillet over medium-low heat with a tiny pat of butter until warmed through and crisped.