Roti Canai
This roti canai is so flaky, soft, crispy, and absolutely delicious. It’s best served with chicken curry or enjoyed on its own.
Ingredients
Wet ingredients
Other
Dry ingredients
Directions
- 1
Mix all the wet ingredients.
- 2
Add the mixture into the flour.
- 3
Mix using a stand mixer for about 5 minutes, or knead for about 15 minutes if using your hands.
- 4
Let the dough rest for 15 minutes, and repeat this process 3 times.
- 5
Oil your working surface, place one dough ball on it, and drizzle some oil over the dough.
- 6
Use your palm to flatten the dough evenly into a 7-inch wide circle.
- 7
If you’re comfortable, you can toss the dough in the air to stretch it bigger and wider (I’m still practicing this myself!). If not, gently stretch the dough in all directions until it’s very thin.
- 8
Drizzle some oil on the stretched dough, then lift one side and swirl it into a circle, tucking the other end underneath.
- 9
Let the dough rest for 10 minutes.
- 10
Afterward, use your fingers to flatten the rested dough into a 15-19 cm diameter circle.
- 11
Heat some oil in a pan over medium heat, place the dough in the pan, and cook for 2 minutes.
- 12
Flip it and cook for another minute, or until golden brown.
- 13
Clap the roti canai with your palms to make it flaky and serve with chicken curry.
Notes
Note: Every brands of flour are different and the weight of eggs can be vary too, so adjust the water and flour accordingly. If the dough is too soft, add 1 tablespoon of flour at a time. If the dough is too dry or hard, add 1 tablespoon of water at a time.
