Roti Canai Recipe

This flaky and crispy bread is a reflection of Malaysia’s diverse culinary heritage, where Indian influences merge with local flavors. Hailing from the vibrant street stalls and mamak restaurants, Roti Canai embodies the essence of Malaysia’s food culture. Join us as we guide you through the art of making this delicious flatbread, inviting you to savor the authentic flavors of Malaysia.


For the Roti Canai Dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup sweetened condensed milk
  • 2 tablespoons ghee (clarified butter), melted
  • 1/2 teaspoon salt
  • 1 egg (optional)
  • Ghee or oil, for frying
For Dipping (Sauce):
  • Dhal (lentil curry)
  • Chicken or mutton curry
  • Sambal (spicy chili paste)


Roti Canai Dough:
  1. In a bowl, combine the all-purpose flour, water, sweetened condensed milk, melted ghee, salt, and egg (if using). Mix until the dough comes together.
  2. Knead the dough for about 10 minutes until it’s smooth and elastic.
  3. Divide the dough into golf ball-sized portions and coat each with a bit of ghee or oil.
  4. Place the dough balls on a tray, cover with a cloth, and let them rest for at least 4 hours or overnight.
Cooking Roti Canai:
  1. On a clean surface, flatten a dough ball with your hands.
  2. Begin to stretch and thin the dough by repeatedly slapping and flipping it. You should achieve a very thin sheet of dough.
  3. Heat a griddle or pan with ghee or oil over medium-high heat.
  4. Place the stretched dough on the griddle and cook until it’s golden and crispy, about 2 minutes on each side.
  5. Repeat the process with the remaining dough balls.
To Serve:
  • Serve Roti Canai with dhal (lentil curry), chicken or mutton curry, and sambal for a delightful Malaysian meal.

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