Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
For Frying / Finishing
Optional Dipping Sauce (Simple Curry Gravy)
Method
Dough
Mix dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp sugar, 1 tsp fine salt and 1 tsp instant dry yeast until evenly combined.
Form dough
Make a well in the dry ingredients and slowly pour in the wet mixture while stirring with a spatula or wooden spoon until a shaggy dough forms. If the dough feels very dry, add up to 1–2 tbsp more warm water; if very sticky, dust with up to 1–2 tbsp flour.
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium-low for 4–5 minutes.
Rest and portion
Lightly coat the inside of a clean bowl with 2 tbsp vegetable oil. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rest for 45 minutes to 1 hour at room temperature until slightly puffy. After resting, divide the dough into 8 equal pieces (about 60–70 g each).
Roll into balls and oil
Roll each piece into a smooth ball. Lightly coat each ball with a few drops of oil, place on a tray, cover, and let rest for another 30–45 minutes. This extended rest (and oil coating) allows the dough to relax and makes it easier to stretch paper-thin.
Shaping and Cooking
Prepare workstation
Clear a large, clean smooth surface and have a small bowl of vegetable oil nearby for coating your hands and the dough. Lightly oil a neutral surface or use parchment.
Stretch the dough
Working with one ball at a time, flatten with your palm into a small disk. Generously oil your hands and the dough surface. Using the backs of your hands and finger tips, gently stretch and pat the dough outward in circular motions, turning frequently, until the disc is very thin and almost translucent (aim for 8–10 inches/20–25 cm). If the dough resists, let it rest covered for 5–10 minutes then continue.
Fold for layers
When the sheet is thin, fold or pleat like an accordion from one edge to the other to form a long strip, then coil that strip into a round bun (or fold into an envelope or square) to create layers. Tuck the end underneath to seal. Lightly flatten the coiled bun into a 4–5 inch (10–12 cm) disc with your palm.
Preheat pan
Heat a large nonstick or cast-iron skillet over medium heat. When hot, add about 1 tbsp oil or ghee and swirl to coat.
Cook roti canai
Place a prepared disc in the pan and cook for 1.5–2 minutes until golden brown on the bottom and crisp in places. Flip and cook the other side 1–2 minutes until golden and puffed. Adjust heat as needed so the exterior browns without burning before the layers cook through. Press gently with a spatula for even contact.
Finish and keep warm
Transfer cooked roti to a wire rack or plate and brush lightly with additional ghee or butter (about 1–2 tbsp divided) while hot. Keep cooked rotis in a low oven (about 200°F / 95°C) on a baking sheet to stay warm and crisp while you finish the rest.
Optional Dipping Sauce (Simple Curry Gravy)
Build sauce
Stir in 1 tbsp curry powder and 1 tbsp tomato paste and cook 1 minute to bloom the spices. Pour in 1 cup chicken or vegetable stock, scraping up any browned bits, then add 1 cup coconut milk if using. Bring to a gentle simmer.
Simmer and finish
Simmer the sauce for 6–8 minutes until slightly thickened. Season with 1 tsp salt (or to taste). If you prefer a smoother gravy, blend briefly with an immersion blender. Keep warm and serve alongside the roti canai.