Flaky Roti Canai (Print version)

Layered, crisp Malaysian flatbread with buttery flakiness and chew.

# What goes in:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp sugar
04 - 3 tbsp ghee or unsalted butter, melted
05 - 1 cup water (plus more as needed)

→ For Layering

06 - 6 tbsp ghee or unsalted butter, softened
07 - 3 tbsp vegetable oil

# Cooking steps:

01 - In a large bowl, mix flour, salt, and sugar. Make a well in the center, add melted ghee, and gradually pour in water while mixing until a soft, slightly sticky dough forms.
02 - Knead dough on a lightly floured surface for 10 minutes until smooth and elastic.
03 - Divide dough into 6 equal balls. Coat each ball with a bit of oil, cover, and let rest for 1 hour to relax the gluten for easier stretching.
04 - Oil your work surface and hands. Flatten one dough ball with your palms, then gently stretch and pull into a very thin, almost translucent sheet (slight tearing is acceptable).
05 - Brush the entire surface with softened ghee. Starting from one edge, fold the dough in thirds (like a letter), then roll into a loose coil.
06 - Flatten the coil gently and set aside. Repeat steps 4-6 for all dough balls.
07 - Heat a non-stick skillet or griddle over medium heat. Flatten each coiled dough round to 1/4 inch thick, then cook for 2–3 minutes per side until golden and crisp, brushing with extra ghee or oil as needed.
08 - To create signature flakiness, slap the cooked roti between your hands a few times before serving.

# Tips from flavorandfeast:

01 -
  • The contrast between the crispy, golden exterior and the tender, chewy layers is simply addictive.
  • It uses pantry staples to create something that feels incredibly special and restaurant-worthy.
02 -
  • Do not skip the resting period, or the dough will snap back when you try to stretch it.
  • The dough must be very thin, almost see through, to achieve the signature flaky texture.
03 -
  • Keep your work surface well oiled to prevent sticking without adding extra flour.
  • Make sure your ghee is soft but not melted for easy spreading on the thin dough.

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