Roti Canai Recipe

Mix dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour, 1/4 cup fine semolina (if using), 1 tsp salt, 1 tsp sugar and 1/2 tsp instant yeast. Whisk briefly to distribute evenly.

Combine wet ingredients

Warm 1 cup water to about 100–110°F (warm to the touch) and mix with 1/4 cup whole milk. Stir in 2 tbsp melted ghee and 1 tbsp of the vegetable oil reserved for the dough.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Using a fork or your hand, combine until a rough shaggy dough forms. If the dough seems too dry add up to 2 tbsp more warm water, a tablespoon at a time. The dough should be soft, slightly tacky but not sticky.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly springy. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

Oil and rest

Lightly oil a clean bowl with remaining vegetable oil (about 2 tbsp). Place the dough in the bowl, turning to coat in oil. Cover tightly with plastic wrap or a damp cloth and let rest for 1–2 hours at room temperature, or until the dough doubles. For best flavor and easier stretching, you can refrigerate the dough for 4–12 hours after the initial rise—if refrigerating, take it out and allow to come to room temperature (about 1 hour) before proceeding.

Divide and roll

Punch down the rested dough and transfer to a lightly oiled work surface. Divide the dough into 10 equal portions (about 60–70 g / 2.1–2.5 oz each). Roll each portion into a tight ball.

Oil and rest again

Generously oil a tray or plate and place the dough balls on it, spacing them apart. Brush each ball with a little vegetable oil, then cover the tray with plastic wrap and let rest 30–45 minutes. This relaxes the gluten and makes stretching easier.

Flatten and pre-stretch

Working one dough ball at a time, press the ball flat with the palm of your hand or a rolling pin into a small disc about 4 inches (10 cm) across. Brush surface lightly with oil.

Stretch by hand

Using oiled hands, pick up the disc and gently stretch the dough from the center outward, rotating as you go, until it becomes a very thin, almost translucent sheet approximately 12–16 inches (30–40 cm) across. If small tears appear that's fine. Keep the stretched sheet resting on the palm of your hand or an oiled surface.

Create layers

Brush the entire stretched sheet with a little oil or melted ghee. Starting from one edge, fold or roll the sheet tightly into a log (like making a Swiss roll), then coil the log into a flat spiral (a tight snail shape). Tuck the end underneath. Repeat with remaining balls. Let coil-shaped pieces rest 10 minutes before final rolling.

Final roll

Take one coil at a time and press gently to flatten. Using a rolling pin, roll each coil into a round flat disc about 6–8 inches (15–20 cm) across and roughly 1/8–1/4 inch (3–6 mm) thick. Aim for even thickness so it cooks consistently.

Heat pan

Place a heavy skillet or nonstick pan over medium-high heat. Add about 1/2 tsp oil and wipe it around to coat the surface. The pan should be hot but not smoking.

Cook roti

Carefully place the rolled roti on the hot pan. Cook for about 1–2 minutes until the underside has golden brown spots, then flip. After flipping, press gently with a spatula to encourage even contact and blistering. Cook another 1–2 minutes until both sides have golden-brown patches and the interior layers are cooked and flaky. If the roti puffs, press down to let steam out or let it puff for a lighter texture.

Finish with ghee

As each roti finishes, brush one side with melted ghee or butter. Stack cooked rotis on a plate and keep covered with a clean towel to retain warmth and softness.

Repeat

Repeat final rolling and cooking with remaining coils. Add a little more oil to the pan between rotis if needed.

Serve roti canai warm with dhal curry, chicken or fish curry, or with sugar/condensed milk for a sweet variation. Roti can be torn and used to scoop up curry. Leftovers can be reheated in a skillet over medium heat, pressing briefly to re-crisp edges.