Roti Canai: Secret to Soft & Flaky flatbread, just like in Malaysia

Ingredients

• 300 ml Water (lukewarm)
• 60 g Condensed Milk (sweetened, adds tenderness and flavor)
• 35 g Unsalted Butter (melted; can substitute ghee for richer flavor)
• 12 g Fine Sea Salt (adds flavor; can use regular table salt)
• 20 g Granulated Sugar (balances flavor)
• 600 g All-Purpose Flour (high‑gluten Canadian flour; in US use King Arthur all‑purpose or bread flour)
• 45 ml Neutral Oil (for coating dough balls, work surface, and skillet; vegetable or canola oil works well)
• 30 g Thai Red Curry Paste (about 2 tbsp; found in Asian section)
• 240 ml Full-Fat Coconut Milk (divided into two 120 ml portions)
• 0.25 tsp Turmeric Powder (adds color and earthiness)
• 0.5 tsp Garam Masala (Indian warm spice blend)
• 60 ml Water (for the curry sauce)
• 5 ml Fish Sauce (a few dashes; adds umami)
• 0.25 tsp Sugar (balances the dip)
• 10 g Unsalted Butter (finishing) (small knob added at end of cooking for flavor)

Instructions

1. Combine Wet Ingredients

   In a large mixing bowl add 300 ml lukewarm water, 60 g condensed milk, 35 g melted butter (or ghee), 12 g fine sea salt, and 20 g granulated sugar. Stir until the mixture is uniform and the sugar is dissolved.

   Time: PT5M

2. Incorporate Flour and Form Dough

   Add 600 g all‑purpose flour to the bowl. Stir vigorously with a spoon until the flour is mostly incorporated, then turn the mixture out onto the work surface and knead by hand until all dry flour disappears and the dough is a soft, slightly tacky lump.

   Time: PT7M

3. Initial Rest

   Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This rest makes the gluten relax and the dough easier to stretch later.

   Time: PT15M

4. Final Knead and Portion

   After the rest, knead the dough for about 30 seconds until smooth. Divide the dough into 10 equal portions (≈100 g each). Shape each portion into a smooth ball, gathering them together in the center of the tray.

   Time: PT5M

5. Oil the Tray and Long Rest

   Generously drizzle neutral oil over a sheet tray and coat each dough ball with oil to prevent sticking. Cover the tray tightly with plastic wrap and let the dough rest at room temperature for at least 1 hour (up to 3 hours for extra elasticity). For best results, refrigerate overnight, then bring to room temperature 1 hour before shaping.

   Time: PT1H

6. Prepare Coconut Curry Dip

   In a small saucepan over medium heat, simmer 120 ml coconut milk for about 5 minutes until thickened and bubbly. Add 2 Tbsp Thai red curry paste and fry for 2 minutes until the oil separates. Stir in 0.25 tsp turmeric and 0.5 tsp garam masala, cooking 20 seconds. Add the remaining 120 ml coconut milk, 60 ml water, a few dashes of fish sauce, and 0.25 tsp sugar. Simmer 5 minutes, stirring occasionally, until the sauce reaches a whipping‑cream consistency.

   Time: PT12M

   Temperature: Medium

7. Oil Work Surface and Begin Stretching

   Pour about 1 Tbsp oil into a small bowl. Lightly oil the entire work surface. Place one dough ball on the surface, drizzle a little more oil on top, and use the heel of your hand to spread it outward into a circle roughly the size of a dinner plate, keeping the thickness even.

   Time: PT2M

8. Toss the Dough (Paper‑Thin Stretch)

   Hold the dough with both hands – dominant hand palm up, non‑dominant hand palm down. Slide the non‑dominant hand under the dough, thumbs on top, fingers flat. Swing both hands downwards in a swift, controlled motion, letting momentum stretch the dough. Catch the dough gently and repeat, rotating slightly each toss, until the sheet becomes translucent and paper‑thin.

   Time: PT5M

9. Final Stretch and Fold

   After achieving translucency, lightly pull any remaining thick edges with fingertips. Scatter a thin line of oil over the sheet, lift one side and fold toward the center, then fold the opposite side over, overlapping slightly. Repeat folding left and right sides, creating a neat square or rectangle. Flip the folded piece, oil the top, and set aside to rest while you shape the remaining balls.

   Time: PT3M

10. Preheat Skillet

    Place a non‑stick skillet over medium‑low heat and let it warm for about 2 minutes.

    Time: PT2M

    Temperature: Medium‑low

11. Cook the Roti

    Add 2–3 Tbsp oil (or ghee) to the skillet; when shimmering, gently lay the stretched roti in the pan. Cook until golden brown (≈1.5 minutes), then flip. Add a small knob of butter, swirl, and cook the second side until golden. If the roti puffs, press lightly with a spatula for even cooking.

    Time: PT4M

    Temperature: Medium

12. Clap and Fluff

    Transfer the cooked roti to a clean surface, let it cool a few seconds, then clap it firmly between both hands (use a tea towel if needed). The clapping breaks the crisp exterior and fluffs the interior layers.

    Time: PT1M

13. Serve

    Arrange the freshly clapped roti on a serving plate and dip into the coconut curry sauce. Enjoy while hot.

    Time: PT1M

14. Freeze Leftovers (Optional)

    Stack cooled roti on a tray with parchment paper between each, cover tightly, and freeze for several hours. Transfer to a freezer bag; they keep up to 3 months. Cook straight from frozen in a hot skillet for 3–5 minutes.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Condensed Milk: Vegan sweetened condensed coconut milk, Mix of evaporated milk + sugar
• Instead of Unsalted Butter: Ghee, Neutral oil (use extra oil in cooking)
• Instead of Fine Sea Salt: Kosher salt, Table salt
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquid slightly)
• Instead of All-Purpose Flour: Bread flour (use slightly less water), Whole‑wheat flour (mix 75% white, 25% whole‑wheat)
• Instead of Neutral Oil: Ghee (for richer flavor), Sunflower oil
• Instead of Thai Red Curry Paste: Malaysian red curry paste, Homemade red curry paste
• Instead of Full-Fat Coconut Milk: Light coconut milk (increase quantity), Almond milk (will change flavor)
• Instead of Turmeric Powder: Curry powder (use less), Paprika (for color only)
• Instead of Garam Masala: All‑spice blend, Cinnamon + cumin mix
• Instead of Fish Sauce: Soy sauce (use less), Worcestershire sauce (non‑vegan)
• Instead of Sugar: Palm sugar, Honey (use less)
• Instead of Unsalted Butter (finishing): Ghee, Extra oil

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Measuring Cup (liquid)
• Whisk or Spoon
• Clean Work Surface (3 ft × 3 ft)
• Small Bowl (for oil)
• Non‑Stick Skillet
• Spatula
• Paper Towels
• Freezer Tray with Parchment Paper (optional)
• Tea Towel (optional)

Critical Steps — Do Not Skip

• Stretching and tossing the dough to a paper‑thin, translucent sheet
• Cooking the roti with the right amount of oil/ghee for crisp layers
• Clapping the hot roti to separate and fluff the layers

Chef Tips from the Video

• Use a high‑gluten Canadian or bread flour for the best elasticity.
• Keep the oil layer ultra‑thin on the work surface; excess oil makes the dough slippery.
• When clapping, use a firm, quick motion – the sound of the snap indicates good flakiness.
• If you lack confidence in tossing, the rolling‑pin method described yields similar thinness with more control.

Troubleshooting

Storage

Refrigerator: Store cooked roti in an airtight container for up to 3 days; re‑heat in a skillet.

Freezer: Freeze uncooked, shaped roti as described; keep up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours; they will become stale.

Make-Ahead Tips

• The dough can be refrigerated overnight after the oil coating; bring to room temperature 1 hour before shaping.
• Curry dip can be made up to 2 days ahead; reheat gently before serving.
• Freeze uncooked roti as described for quick meals; cook straight from frozen.

Frequently Asked Questions