Roti Canai

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour, salt and sugar. Add the condensed milk and warm water and knead 12 minutes to a very soft, smooth, slightly sticky dough.

   Mark done

2. Divide into 8 balls. Put them in a deep container, pour the oil over so they are submerged, cover, and refrigerate overnight — at least 8 hours, up to 24.

   Mark done

3. Take the dough out an hour before cooking so it comes to room temperature.

   Mark done

4. Oil a large smooth worktop generously. Never use flour.

   Mark done

5. Flatten one ball, then push it out from the centre with oiled palms until it is a large, almost transparent sheet — you should be able to see the worktop through it. Small tears do not matter.

   Mark done

6. Brush with melted ghee, then fold the sheet in from one side into a long thin strip.

   Mark done

7. Coil the strip into a spiral like a snail shell, tuck the end underneath and press down lightly. Rest 15 minutes.

   Mark done

8. Flatten the coil gently to about 18 cm across with oiled hands.

   Mark done

9. Cook on a hot griddle with a little ghee for 2 minutes a side, pressing occasionally, until golden and blistered.

   Mark done Start 2 min timer

10. While still hot, clap the roti between your hands from the sides to shatter the layers apart, and serve with dhal.

    Mark done

Chef’s Tips

• Overnight in oil. Same-day dough will not stretch thin enough.
• Coil it, do not fold it. That spiral is what makes the ribbons.
• Clap it while hot to separate the layers. It is not just for show.

Pairing Suggestions

• Dhal or fish curry
• Teh tarik
• A sprinkle of sugar, for the sweet version

Storage & Reheating

Freeze the coiled, uncooked discs between sheets of paper for 2 months. Cook from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.