Description
A cherished Malaysian flatbread that is crisp, flaky, and perfect for pairing with curries or sweetened treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup ghee or unsalted butter, melted
- 3/4 cup warm water
- Additional ghee or oil for cooking
Instructions
- Combine flour, salt, and sugar in a large bowl, mixing well.
- Gradually pour in the melted ghee and warm water while mixing until a dough begins to form.
- Knead the dough on a floured surface for about 10 minutes, until itโs smooth and elastic.
- Divide the dough into equal balls, lightly coat them in ghee, and cover them. Let them rest for at least 2 hours or, for the best results, overnight in the refrigerator.
- Flatten each ball on a floured surface, stretching it thinly.
- Fold the stretched dough into layers, creating a round disk shape.
- Heat a skillet over medium heat and add ghee or oil.
- Cook each roti for 2-3 minutes on each side until golden brown and flaky.
- Serve hot, either with your favorite curry or sprinkled with sugar.
Notes
Roti canai can be enjoyed with a variety of dips and sides. Store leftovers properly to maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg