Handmade Roti Canai Flaky Flatbread Recipe

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp sea salt, and 1 tsp granulated sugar until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup, combine 1 cup warm water, 1 cup whole milk, 3 tbs melted unsalted butter and 2 tbs vegetable oil. Whisk briefly to combine.

Form the dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add up to 1–2 tbs warm water; if too sticky, dust with a little flour.

Rest the dough

Shape the dough into a ball. Lightly oil the inside of a clean bowl with a little vegetable oil, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp cloth, and let rest at room temperature for 1 hour. This relaxes the gluten and makes the dough easier to stretch.

After the initial rest, gently deflate the dough on a lightly oiled surface. Divide the dough into 8 equal pieces (about the size of golf balls to small tennis balls). Roll each piece into a smooth ball. Lightly coat each ball with a little vegetable oil to prevent drying, then cover and rest for 20–30 minutes. This secondary rest makes the dough more extensible for stretching.

Stretch each ball

Work with one dough ball at a time and keep the others covered. On a well-oiled work surface or lightly oiled counter, flatten a ball slightly with your palm then using both hands, gently stretch the dough outward until it becomes a very thin translucent sheet (about 10–12 inches / 25–30 cm across). Don't worry if it tears — patch with oil and gentle pressing.

Apply butter and oil

Brush or spread about 1/2 tbs softened butter and a small drizzle (about 1/2 tbs) vegetable oil evenly over the stretched dough, leaving a 1/2-inch margin at the edge if desired. Optionally sprinkle a light dusting (about 1/4 tbs) of fine semolina for texture.

Create the layers (folding)

Starting from one edge, tightly roll the thin sheet into a log approximately 8–9 inches long. Coil the log into a tight spiral with the tail end tucked underneath to form a neat snail-like bundle. Repeat for remaining dough balls.

Final rest

Place the spiraled rounds on a tray, cover with plastic wrap or a damp towel, and let rest for 20–30 minutes to relax the dough and allow layers to set.

Flatten spirals

Working one at a time, take a rested spiral and using your palm press it flat to about 1/2-inch thick. Then using a rolling pin (or your palm/fingers), gently roll into a disc about 7–8 inches (18–20 cm) in diameter. Do not press too hard — keep light, even strokes so the layers stay distinct. If the spiral resists, let it rest 5–10 minutes and try again.

Preheat skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add about 1 tsp vegetable oil and swirl to coat the surface.

Cook the roti canai

Place the flattened roti on the hot skillet. Cook for 1.5–2 minutes, until the bottom is golden brown and blistered. Brush the top with a little melted butter or oil, flip and cook the other side 1–2 minutes until golden and crisp in places. For a very flaky texture, press lightly with a spatula while cooking to encourage contact and blistering. Adjust heat as needed so the roti browns without burning — medium to medium-high works best.

Finish and keep warm

Remove cooked roti and place on a wire rack or plate covered loosely with foil. Cook remaining rotis, adding a little oil to the pan between each. Stack finished rotis to retain warmth and softness; if you prefer extra crispiness, keep them uncovered for a few minutes.

Serve warm. For sweet service, tear or fold roti and drizzle with condensed milk. For savory service, serve alongside curry, dhal or sambal for dipping. Each roti is flaky and layered; tear to reveal interior layers and enjoy immediately.