Roti Canai Recipe

1. Make and knead the dough

In a large mixing bowl, combine the all-purpose flour, sugar, salt and instant dry yeast. Whisk to distribute. Make a well in the center and add lukewarm water, whole milk and 2 tbs melted ghee/shortening. Mix with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels dry, add water 1 tsp at a time; if too sticky, sprinkle a little flour.

2. Rest the dough

Lightly coat the dough ball with 1 tbs vegetable oil, place in a clean bowl, cover tightly with plastic wrap or a damp cloth and let rest at room temperature for 1 hour, or until slightly puffy. For best layered texture, refrigerate for 4–12 hours after the initial rest (optional).

3. Portion and pre-shape

After resting, divide the dough into 8 equal pieces (about golf-ball to slightly larger). Roll each piece briefly into a ball, coat each ball lightly with vegetable oil, then cover and let relax for 20–30 minutes so the gluten relaxes and the dough becomes easier to stretch.

4. Stretch and layer

On a very lightly oiled work surface, take one ball and flatten with your fingers into a small disc. Using the back of your hands and fingers, gently stretch the dough outward into a very thin, nearly translucent sheet (about 10–12 inches / 25–30 cm diameter). If dough resists, let it rest 5–10 minutes and try again. Brush the surface with a little melted ghee (about 1 tsp). Starting from one edge, fold or roll the stretched disc into a tight coil (like a cinnamon roll). Tuck the coil's end underneath to form a spiral bun. Repeat with remaining dough pieces and let coils rest, covered, for 15 minutes.

5. Flatten before cooking

Take one spiral coil and flatten it gently with the palm into a disc about 6–8 inches (15–20 cm) across. Do not use excessive flour; use a little oil on hands to prevent sticking. Keep the flattened roti covered while you cook the first ones so they don't dry out.

6. Heat a heavy skillet or flat griddle (tawa) over medium-high heat. Brush the surface with a little vegetable oil (about 1 tsp per roti). Place a flattened roti on the hot griddle and cook for about 1–1.5 minutes until golden brown underneath and blistered. Flip and brush the cooked side with melted ghee, then cook the second side for another 1–1.5 minutes, pressing gently with a spatula so the layers cook through. If the roti is thick in the center, reduce heat slightly and cover briefly (30–45 seconds) to ensure it cooks through without burning. Remove to a plate and keep warm in a low oven (100–120°C / 210–250°F) or wrapped in foil. Repeat with remaining rotis, adding more oil/ghee as needed.

7. Sauté aromatics

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

8. Toast spices

Add the curry powder, turmeric, ground coriander and cumin to the pan. Stir constantly for 30–60 seconds to bloom the spices and release their aroma, taking care not to burn them.

9. Cook the chicken

Add the chicken pieces and toss to coat with the spiced onion mixture. Cook for 3–4 minutes until the outside of the chicken is sealed and starting to brown.

10. Simmer

Pour in the coconut milk and chicken stock (or water). Add the chopped potato if using. Bring the mixture to a gentle simmer, reduce heat to medium-low, cover and cook for 15–20 minutes until the chicken is cooked through and the potato is tender. Uncover and simmer 3–5 minutes more if you want a slightly thicker sauce. Taste and season with 1 tsp salt (adjust to your preference).

11. Finish

Stir in chopped cilantro just before serving. Serve the hot curry alongside the layered roti, with lime wedges on the side.