Malaysian Roti Canai with a Flaky Twist
Malaysian Roti Canai is an iconic breakfast treat that resembles a pancake but features a delightful flaky texture. This traditional dish involves a unique process of kneading, resting, and frying the dough to create layers that are both crispy and soft. Typically enjoyed with curry or sugar, Roti Canai is a versatile flatbread that can be served sweet or savory. Ideal for a morning feast, Roti Canai brings a taste of Malaysia to your kitchen. For a visual guide, search for 'making Malaysian Roti Canai' on YouTube.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
plain flour
2 cups (none)
ghee (Minyak Sapi)
1/2 cup (melted)
salt
to taste (none)
water
1 cup (warm)
Instructions
1
In a large mixing bowl, combine 2 cups of plain flour, 1/2 cup of ghee, and a pinch of salt.
2
Gradually add in 1 cup of water while mixing to form a soft dough.
3
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
4
Lightly oil your hands and divide the dough into small balls (about the size of a golf ball).
5
Place the dough balls onto a greased surface and cover with a damp cloth. Allow them to rest for 2-3 hours, or overnight for the best results.
6
Once rested, take a dough ball and flatten it with your hands, flipping it repeatedly to create layers—this is key to the signature flakiness.
7
Heat a non-stick skillet or griddle over medium heat and lightly oil the surface.
8
Fry each flattened dough piece for about 2-3 minutes on each side until golden brown and crispy.
9
Repeat with remaining dough, serving hot with your choice of curry or sugar for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Malaysian Roti Canai?
Malaysian Roti Canai is an iconic breakfast treat that resembles a pancake but features a unique, flaky texture through layers of dough.
What are the main ingredients for this Roti Canai recipe?
The recipe requires four main ingredients: 2 cups of plain flour, 1/2 cup of melted ghee, a pinch of salt, and 1 cup of warm water.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Why is resting the dough important?
Resting allows the gluten to relax, making the dough easier to stretch and flip, which is essential for achieving the signature flakiness.
How long should the dough balls rest?
The dough balls should rest for at least 2 to 3 hours, although resting them overnight yields the best results.
How large should I make the dough balls?
The dough should be divided into small balls roughly the size of a golf ball.
What is the secret to making Roti Canai flaky?
The key is flattening the dough and flipping it repeatedly once it has rested, which creates the many thin layers that puff up when fried.
How do I cook the Roti Canai?
Fry each flattened piece on a lightly oiled non-stick skillet or griddle over medium heat for 2-3 minutes per side.
What color should the Roti Canai be when it's done?
The flatbread is ready when it is golden brown and crispy on both sides.
What can I serve with Roti Canai?
Roti Canai is traditionally served hot with curry for a savory meal or sugar for a sweet treat.
Is Roti Canai a breakfast food?
Yes, it is considered an ideal morning feast in Malaysia, though it can also be enjoyed as a snack.
Can I use oil instead of ghee?
While the recipe specifies ghee (Minyak Sapi) for its rich flavor and flakiness, oil can be used as a substitute for a vegan-friendly version.
What temperature should the water be for the dough?
The recipe recommends using 1 cup of warm water to help form a soft and pliable dough.
How should I store the dough while it rests?
Place the dough balls on a greased surface and cover them with a damp cloth to prevent them from drying out.
Is this a simple recipe for beginners?
Yes, it is tagged as a simple recipe, though the flipping technique may take a little practice to perfect.
What is another name for ghee in Malaysia?
In Malaysia, ghee is commonly referred to as Minyak Sapi.
How many ingredients are in this Roti Canai recipe?
This recipe uses a total of 4 ingredients: flour, ghee, salt, and water.
What is the texture of the finished flatbread?
The texture is a delightful combination of crispy outer layers and soft, airy inner layers.
Where can I find a visual guide for this process?
You can search for 'making Malaysian Roti Canai' on YouTube for a visual tutorial on the kneading and flipping techniques.
Can I make this recipe vegan?
Yes, by substituting the ghee with a plant-based oil or vegan margarine, this recipe becomes vegan-friendly.
What type of flour is best for Roti Canai?
This recipe specifically calls for plain flour to achieve the correct dough consistency.
How many minutes total does it take to cook one piece?
It takes approximately 4 to 6 minutes total, frying for 2-3 minutes on each side.
Is the dough sticky during preparation?
The dough starts as a soft mixture, but after 10 minutes of kneading, it should become smooth, elastic, and easy to handle.
Can I serve Roti Canai cold?
While it can be eaten later, it is best served hot to maintain its crispy and flaky texture.
Does this recipe include sugar in the dough?
No, the dough itself contains only a pinch of salt; sugar is typically used only as a dipping option or topping.
What category of food does Roti Canai fall into?
It is categorized as a flatbread, specifically within Malaysian and Asian cuisine.
How should I prepare the ghee?
The ghee should be melted before being combined with the flour and salt.
Why do I need to oil my hands?
Oiling your hands prevents the soft dough from sticking while you divide it into balls.
What is the 'Flaky Twist' in this recipe?
The 'Flaky Twist' refers to the specific technique of flattening and flipping the dough to create multiple thin, crispy layers.
Is Roti Canai the same as a Western pancake?
While it resembles a pancake in shape, its texture is much more layered, crispy, and savory compared to a standard fluffy pancake.