Roti Canai
Roti Canai is a flaky Malaysian flatbread with crisp edges and a soft layered center.The dough is stretched thin and folded repeatedly to create delicate layers.A generous amount of oil or ghee helps produce its characteristic texture.The flatbread is traditionally cooked on a hot griddle until golden and crisp.A creamy curried lentil dip provides a flavorful and comforting accompaniment.Serve the roti hot, torn into pieces, and dipped into the warm lentil curry.
Ingredients
For the Roti Canai Dough
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- ¾ cup (180 ml) lukewarm water, plus more if needed
- ¼ cup (60 ml) evaporated milk or regular milk
- 2 tablespoons neutral cooking oil
- ½ cup (120 ml) vegetable oil or melted ghee, for soaking and cooking
For the Curried Lentil Dip
- 1 cup (200 g) red lentils, rinsed
- 3 cups (720 ml) water or vegetable stock
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, finely grated
- 1–2 green chilies, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Malaysian or South Indian curry powder
- ½ teaspoon chili powder, optional
- ½ teaspoon black pepper
- 8–10 curry leaves
- 1 small cinnamon stick
- 2 cloves
- 1 small bay leaf
- ½ teaspoon tamarind paste
- ½ teaspoon sugar, optional
- Salt, to taste
- ½ cup coconut milk, optional
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Add the flour, salt, and sugar to a large mixing bowl.Whisk briefly to distribute the ingredients evenly.
- Make a well in the center of the flour.Add the egg, lukewarm water, milk, and 2 tablespoons of oil.Mix with a spoon or your hands until a soft dough begins to form.
- Transfer the dough to a lightly oiled work surface.Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.The dough should feel supple rather than stiff.If it feels dry, add a teaspoon of water at a time.
- Divide the dough into 6–8 equal portions.Shape each portion into a smooth ball.
- Place the dough balls in a shallow container.Pour enough vegetable oil or melted ghee over them to coat the surfaces generously.Cover the container tightly.
- Allow the dough to rest for at least 4 hours.For an especially relaxed and stretchy dough, refrigerate it overnight and bring it back to room temperature before stretching.The long resting period helps develop the characteristic thin, stretchy texture.
- Place the rinsed red lentils and water or vegetable stock in a saucepan.Bring to a boil, then reduce the heat.Simmer for approximately 15–20 minutes, or until the lentils are soft and beginning to break down.Set aside.
- Heat the oil in another saucepan over medium heat.Add mustard seeds and cumin seeds.When the mustard seeds begin to pop, add the cinnamon stick, cloves, bay leaf, and curry leaves.Cook for approximately 30 seconds.
- Add the chopped onion.Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.Add garlic, ginger, and green chilies.Cook for another 1–2 minutes.
- Add the chopped tomato, turmeric, coriander, cumin, curry powder, chili powder, and black pepper.Cook for approximately 3–5 minutes, until the tomato softens and the spices become fragrant.
- Pour the cooked lentils into the spiced onion mixture.Stir thoroughly.Add additional water or stock if the mixture is too thick.
- Stir in the tamarind paste and optional sugar.Season with salt.Simmer for another 8–10 minutes, allowing the flavors to combine.
- For a richer and creamier lentil dip, stir in the coconut milk.Simmer gently for another 2–3 minutes.Do not boil vigorously after adding the coconut milk.Taste and adjust the salt, chili, tamarind, or curry powder as needed.
- Generously oil a large, smooth work surface.Take one rested dough ball and place it on the oiled surface.Keep the remaining dough covered so it does not dry out.
- Using your fingertips, gently flatten the dough.Continue stretching it outward until it becomes extremely thin.Ideally, you should be able to see the work surface through parts of the dough.Do not worry if a few tiny holes appear.
- Brush or drizzle a small amount of oil or melted ghee over the stretched dough.This helps separate the layers during cooking.
- Fold the dough inward from several sides to form a layered square or rectangular parcel.Gently press it together without flattening it too much.Allow the folded dough to rest for approximately 5–10 minutes.
- Gently press or stretch the folded dough until it becomes approximately ¼ inch thick.Keep the shape somewhat irregular rather than trying to make it perfectly round.
- Place a heavy skillet, cast-iron pan, or flat griddle over medium-high heat.Lightly grease the surface.
- Place the flattened dough onto the hot pan.Cook for approximately 2–3 minutes, or until the underside becomes golden.Flip the roti.Cook the second side for another 2–3 minutes.Add a little oil or ghee around the edges if necessary.
- Continue flipping occasionally until both sides are golden brown and crisp.The outside should be flaky while the inside remains soft and layered.
- Once cooked, remove the roti from the pan.While it is still hot, gently clap or squeeze the sides of the roti between your hands to loosen the layers.Be careful because the roti will be hot.Repeat with the remaining dough.
- Serve the Roti Canai immediately while hot.Pour the warm curried lentil dip into a serving bowl and garnish with fresh cilantro.Serve with lime wedges for a bright finishing flavor.
Notes
Dough resting is important: The long resting period makes the dough much easier to stretch.
Use enough oil: Proper oiling helps create the characteristic flaky layers.
Do not rush the stretching: Work gently to avoid tearing the dough excessively.
Lentil consistency: The dip should be thick enough to cling to the roti but loose enough for dipping.
Red lentils: They cook relatively quickly and naturally create a creamy texture.
Coconut milk: Coconut milk is optional but gives the lentil curry a richer flavor.
Heat control: Medium to medium-high heat helps brown the roti without burning the exterior.
Serve immediately: Roti Canai is at its best when freshly cooked and hot.