Roti Canai Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, semolina, salt, and sugar until evenly distributed.

Add fats

Stir in the 3 tablespoons of ghee (or melted butter) and 2 tablespoons of the vegetable oil into the dry mixture, rubbing them lightly into the flour with fingertips or a fork until the mix looks slightly crumbly.

Form the dough

Gradually add warm water and the tablespoon of warm milk while mixing with a spatula or your hand until a soft, slightly tacky dough forms. You may not need the entire cup of water; add enough to bring the dough together.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly glossy. If the dough feels too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour.

Rest and oil the dough

Divide the dough into 8 equal portions (about 70–80 g each for 3 cups flour). Roll each portion into a smooth ball. Lightly coat each ball with the remaining vegetable oil, place in a shallow dish or tray, cover tightly with plastic wrap or a damp cloth, and let rest at room temperature for at least 2 hours (or refrigerate overnight for improved texture).

Prepare work area

Lightly oil a clean work surface and your hands. Keep a little extra oil nearby for brushing. If you prefer not to stretch by hand, you can roll thinly with a rolling pin, but the traditional method is hand-stretching.

Flatten and oil

Take one rested dough ball and flatten it gently with your palms into a small disk about 3–4 inches (7–10 cm) across. Brush lightly with oil or ghee on both sides.

Stretch

Using the tips of your fingers, begin to gently stretch the dough outward from the center, rotating as you go, until it is very thin and nearly translucent (about 8–10 inches / 20–25 cm across). If the dough resists, let it rest a few minutes and try again. Try to get the edges very thin but avoid tearing.

Create layers (folding method)

When the sheet is thin, fold or pleat one edge toward the center and continue folding in a spiral or accordion fashion to create layers, or simply fold into thirds like a letter, then coil into a tight round patty with the folded edge underneath. Press lightly to seal.

Rest shaped patties

Cover the shaped patties with a damp cloth or plastic wrap and let them rest for 15–20 minutes. This relaxes the gluten and makes frying easier.

Preheat pan

Heat a heavy skillet or flat griddle (tawa) over medium-high heat until hot. Reduce to medium if it’s running too hot.

Fry first side

Brush a little neutral oil on the pan (or a thin smear of ghee). Place a shaped roti canai patty onto the hot surface. Cook for about 1–2 minutes until the underside is golden and blistered.

Flip and press

Flip the roti and immediately press down with a spatula to encourage even contact and puffing. Brush a little ghee on the cooked side. Cook the second side for another 1–2 minutes until golden brown with crisp edges and some flaky layers.

Finish and keep warm

If the center is still doughy, reduce heat to medium-low, cover briefly for 30–60 seconds to allow a gentle finish, then uncover and crisp for a few more seconds. Transfer cooked roti to a tray and brush with additional ghee to keep soft and shiny. Repeat with remaining patties.

Serve roti canai hot. Tear into pieces and present with dhal curry, chicken curry, or your preferred dipping sauces. Roti can also be served folded or rolled with sweetened condensed milk, banana, or sugar for a sweet variation.