Roti Canai Recipe

Make the dough

In a large mixing bowl, combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Make a well in the center.

Whisk together 1 cup water, 1 cup whole milk, and 1 egg in a separate bowl until combined.

Gradually pour the liquid into the flour while mixing with your other hand or a spatula until a shaggy dough forms.

Add 4 tablespoons warmed ghee or oil and knead (in the bowl or on a lightly floured surface) for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with up to 1–2 tbsp flour; if too dry, add a little water, 1 tsp at a time.

Divide the dough into 8 equal portions (about 70–80 g each). Roll each portion into a tight ball. Coat balls lightly with remaining 2 tbsp ghee or oil so they don't stick.

Place the oiled dough balls on a tray, cover tightly with plastic wrap or a damp cloth, and rest at room temperature for at least 1 hour (or refrigerate for up to overnight; if refrigerated, bring to room temperature before proceeding). Rest allows gluten to relax and makes stretching easier.

Stretch the dough

On a very lightly oiled work surface (or use a large clean countertop), take one dough ball and flatten it with your fingers and palms into a thin round. Using the weight of your hands and gentle stretching, spread it out until it is nearly see-through and very thin (about 10–12 inches / 25–30 cm diameter). If it resists, let it rest 10 minutes and try again.

Brush the entire surface lightly with a little ghee/oil. Starting at one edge, fold into thirds like a business letter (fold edge to center, then opposite edge over), then roll or fold into a coil/round patty. Tuck the end underneath to form a spiral patty about 3–4 inches (7–10 cm) across. Repeat with remaining balls.

Cover the spirals and rest 10–15 minutes to relax shape before frying. When ready to cook, gently press each spiral flat with your palm to form a disc about 6–7 inches (15–18 cm) across; you may lightly press to create layers but do not re-stretch to paper-thin at this stage.

Heat a heavy skillet or flat griddle (tawa) over medium heat until hot (2–3 minutes). Brush the surface with about 1/2 tsp ghee/oil per roti.

Place one flattened roti on the hot skillet. Cook 1–2 minutes until the underside is golden brown and blistered, then flip.

On the second side cook another 1–2 minutes, pressing gently with a spatula to help it cook evenly. Add a little more ghee/oil around the edges if desired; the roti should puff and develop brown spots. Total cooking per roti should be about 3–4 minutes.

Transfer cooked roti to a plate and, if making multiple, keep warm wrapped in a clean cloth. Repeat with remaining rotis.

Serving suggestions

For savory: serve hot with chicken or vegetable curry, and garnish with chopped cilantro. For sweet: drizzle with condensed milk or sprinkle with a little sugar and tear into pieces to eat. Roti can also be dipped in dhal or curry. Serve immediately for best crisp/chewy contrast.