Malaysian
Roti Canai
Flaky Malaysian flatbread with crisp griddled layers, tender pull, and buttery richness.
6 servings · 55 minutes prep · 18 minutes cook
Ingredients
Dough
- 4 cups, plus more if needed
- 1 1/2 tsp
- 1 tsp
- 1 large, beaten
- 3/4 cup, room temperature
- 3/4 cup, room temperature
- 1/2 cup, melted, divided
- 1/2 cup, for coating dough balls
Directions
Make and Rest the Dough
- Mix all purpose flour, fine salt, and granulated sugar. Add egg, whole milk, water, and 2 tablespoons ghee.
- Knead for 8 to 10 minutes, until smooth, elastic, and soft. The dough should be tacky but not wet.
- Divide into 6 balls. Divide avocado oil among the balls and covered container—about 1 tablespoon per ball, with the remainder around them—and rest at room temperature for 4 to 6 hours.
Stretch, Fold, and Cook
- Oil the counter lightly. Press one dough ball into a thin round, then stretch gently from the edges until almost translucent, about 16 to 18 inches wide.
- Brush with about 2 teaspoons of the remaining ghee. Fold the edges inward to form a square or coil into a spiral, then flatten gently to about 7 inches.
- Cook on a medium-hot skillet for 2 to 3 minutes per side, using about 1 teaspoon more ghee per roti for the skillet, until golden, crisp, and cooked through.
- Clap the hot roti gently between your hands or two spatulas to loosen the layers. Serve while the crust is crisp and the center is hot.
