Why You’ll Love This Flaky Roti Canai

• Crispy outside with buttery flaky layers
• Soft and chewy interior
• Uses pantry staple ingredients
• Perfect with savory curries or sweet dips
• Better than frozen flatbread
• Fun and satisfying to make at home

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 ¼ cups warm water
• 3 tablespoons condensed milk
• 3 tablespoons melted butter or ghee
• 2 tablespoons vegetable oil

For Laminating

• Softened butter, ghee, or oil

For Cooking

• Vegetable oil or butter

How to Make Flaky Roti Canai

Step 1: Prepare the Dough

In a large bowl, combine flour, salt, and sugar. In another bowl, whisk together warm water, egg, condensed milk, melted butter, and oil. Gradually pour the wet mixture into the flour and mix until a rough dough forms. Knead for about 8–10 minutes until smooth and elastic. The dough should feel soft and slightly stretchy.

Step 2: Rest the Dough

Divide the dough into equal balls. Lightly coat each dough ball with oil and place them in a greased container. Cover and let rest for at least 4 hours, preferably overnight. Resting allows the gluten to relax, making the dough easier to stretch paper-thin later.

Step 3: Stretch the Dough

7Oil your work surface generously. Take one dough ball and gently flatten it using your hands. Stretch outward carefully until the dough becomes almost transparent. The thinner the dough, the flakier your roti canai will be.

Step 4: Laminate the Dough

Spread a thin layer of butter or ghee across the surface. Roll the dough into a long rope, then coil it into a spiral shape. Let the spiral rest for 15–20 minutes before flattening gently again. This lamination process creates the signature flaky layers.

Step 5: Cook the Roti

Heat a skillet or griddle over medium heat. Flatten the spiral gently into a round disc. Cook with a little oil or butter for about 2 minutes per side until golden brown with crispy spots. Once cooked, lightly clap the roti between your hands to loosen the flaky layers.

Tips for Perfect Flaky Roti Canai

1. Resting Is Essential

Well-rested dough stretches easily without tearing.

2. Use Enough Oil

An oiled surface prevents sticking and helps create soft layers.

3. Stretch Thinly

The thinner the dough, the more delicate the flaky texture.

4. Don’t Overload with Butter

Too much fat makes the dough harder to handle.

5. Cook on Medium Heat

High heat burns the outside before the inside cooks properly.

What to Serve with Roti Canai

• Chicken curry
• Lentil dhal
• Beef curry
• Fish curry
• Sweet condensed milk
• Sugar and butter
• Tea or teh tarik

Traditional Malaysian breakfasts often include roti canai with curry and milk tea.

Storage Tips

• Store cooked roti in an airtight container for up to 3 days
• Reheat on a skillet for best texture
• Freeze with parchment paper between each roti
• Avoid microwaving too long to maintain flakiness

Frequently Asked Questions

Is Roti Canai the same as Paratha?

They are very similar. Roti canai evolved from Indian paratha traditions and became a staple in Malaysian cuisine.

Why is my roti not flaky?

Usually because the dough wasn’t stretched thin enough or didn’t rest long enough.

Can I make it without condensed milk?

Yes. Condensed milk adds softness and slight sweetness, but it’s optional.

Can I freeze the dough?

Yes. Freeze the dough balls after resting and thaw before stretching.

Final Thoughts

Flaky Roti Canai is one of the most satisfying homemade flatbreads you can make. Watching the dough stretch paper-thin and transform into crispy golden layers feels almost magical. Whether served with spicy curry or enjoyed with a drizzle of condensed milk, this Malaysian street food classic is comforting, rich, and incredibly delicious.