Roti canai

Name: Roti canai
Total time: 135 min
Yield: 4
Cuisine: Malaysian
Ingredients: 350 g Plain wheat flour; 180 g Water; 25 g Sweetened condensed milk; 50 g Egg, without shell; 55 g Butter; 25 g Rapeseed oil; 4 g Salt

Flaky pan-cooked flatbread made from stretched and folded dough.

Estimated total time: 135 minutes4 portionsAbout 510 kcal per portion

Flaky roti canai flatbread on a metal tray with curries and condiment — Photo: Qwerty Binary · CC BY-SA 3.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Plain flaky flatbread; photo includes curries and chutney/sambal as accompaniments.

Ingredients for 4 portions

350 g Plain wheat flour
180 g Water
25 g Sweetened condensed milk
50 g Egg, without shell
55 g Butter
25 g Rapeseed oil
4 g Salt

Method

Mix flour, water, condensed milk, egg and salt into a soft dough. Knead for 10 minutes, divide into eight balls, coat with half the oil and rest covered for 60 minutes.
On a lightly oiled surface, flatten each ball and gently stretch into a very thin sheet. Brush with some melted butter, fold into a strip and coil into a spiral.
Rest the coils for 20 minutes, then flatten gently into rounds. Heat a frying pan over medium heat and brush with remaining butter and oil.
Cook each bread for 2–3 minutes per side until golden and cooked through. Gently clap between clean hands or two utensils to loosen the layers.

Two small breads per portion. Includes resting time; dough is easier to stretch after a longer rest. Curry or dhal for dipping is not included.

Roti canai

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

El Mundo Eats — Malaysian Flatbread (Roti Canai)

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