Better-Than-Takeout

Malaysian Roti Canai

Name: Malaysian Roti Canai
Prep time: 30 min
Cook time: 20 min
Total time: 120 min
Yield: 6 servings
Ingredients: 2 cups (250g) all-purpose flour; 1/2 cup (115g) ghee or vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon active dry yeast; 1/2 cup (120ml) warm water; 2 tablespoons (30g) unsalted butter, melted; 1 egg, beaten; 1/4 cup (30g) chopped scallions, for garnish; Salt and pepper to taste

By Dahlia Greenwood · June 19, 2026 · Better-Than-Takeout

Prep30 min

Cook20 min

Total120 min

Serves6

I still remember the first time I had Malaysian Roti Canai. It was at a small restaurant in Kuala Lumpur, and the flaky, buttery flatbread was served with a rich and spicy curry. I was hooked from the first bite. Since then, I've been on a mission to recreate that deliciousness at home. After months of experimentation, I'm excited to share my recipe for authentic Malaysian Roti Canai.

This recipe is special because it uses a simple yet effective technique to create the flaky layers that Roti Canai is known for. By laminating the dough with butter and folding it multiple times, we can achieve a texture that's similar to puff pastry, but with a lot less fuss.

One of the things I love about Roti Canai is its versatility. You can serve it with a variety of curries, from mild and creamy to spicy and sour. It's also delicious on its own, perfect for snacking or as a side dish. And the best part? It's relatively easy to make, even for beginners.

In this recipe, we'll go through the step-by-step process of making Roti Canai from scratch. We'll cover everything from preparing the dough to cooking the flatbread to perfection. So let's get started and make some delicious Malaysian Roti Canai at home!

Whether you're a fan of Malaysian cuisine or just looking to try something new, this recipe is perfect for you. It's easy to follow, and the end result is well worth the effort. So go ahead, give it a try, and enjoy the delicious taste of Malaysia in the comfort of your own home.

Why You’ll Love This Recipe

Easy to make, even for beginners
Delicious and flaky, with a crispy exterior and soft interior
Versatile and can be served with a variety of curries or as a snack
Authentic Malaysian recipe, made with traditional ingredients and techniques
Perfect for special occasions or everyday meals
Can be made ahead and reheated for convenience
Budget-friendly and uses common ingredients

Why This Recipe Works

The secret to making great Roti Canai lies in the lamination process. By folding and rolling the dough multiple times, we create layers of butter and dough that puff up during cooking, giving the flatbread its characteristic flakiness.

Another important factor is the use of the right type of flour. We need a flour that's high in protein, such as all-purpose or bread flour, to create a strong and elastic dough that can hold up to the lamination process.

Finally, the cooking process is crucial. We need to cook the Roti Canai over medium heat, so that the butter melts and the dough cooks evenly. This will give us a crispy and golden-brown exterior, while the interior remains soft and fluffy.

By following these steps and using the right ingredients, we can create an authentic Malaysian Roti Canai that's sure to impress your friends and family.

Ingredients You’ll Need

To make authentic Malaysian Roti Canai, we need a few key ingredients. These include all-purpose flour, ghee or vegetable oil, salt, sugar, and yeast. We'll also need some warm water to help the dough come together.

When shopping for ingredients, look for high-quality all-purpose flour that's fresh and has a good protein content. This will help our dough to be strong and elastic, which is essential for the lamination process.

2 cups (250g) all-purpose flourWe need a high-protein flour to create a strong and elastic dough that can hold up to the lamination process. All-purpose flour is a good choice, but you can also use bread flour if you prefer.
1/2 cup (115g) ghee or vegetable oilGhee is a type of clarified butter that's commonly used in Malaysian cooking. It has a high smoke point and a nutty flavor that's perfect for Roti Canai. If you can't find ghee, you can substitute it with vegetable oil.
1/2 teaspoon saltSalt helps to bring out the flavor of the dough and enhances the texture of the Roti Canai. Use a fine salt, such as sea salt or table salt, for the best results.
1/4 teaspoon sugarA small amount of sugar helps to feed the yeast and promotes fermentation. This will give our dough a light and airy texture that's perfect for Roti Canai.
1/4 teaspoon active dry yeastYeast is essential for fermentation and helps our dough to rise. Use a high-quality active dry yeast that's fresh and has a good potency.
1/2 cup (120ml) warm waterWarm water helps to activate the yeast and promotes fermentation. Use water that's around 100°F to 110°F (38°C to 43°C) for the best results.
2 tablespoons (30g) unsalted butter, meltedMelted butter helps to create a flaky and crispy texture in our Roti Canai. Use a high-quality unsalted butter that's fresh and has a good flavor.
1 egg, beatenThe egg helps to enrich the dough and gives our Roti Canai a rich and savory flavor. Use a fresh egg that's at room temperature for the best results.
1/4 cup (30g) chopped scallions, for garnishChopped scallions add a fresh and oniony flavor to our Roti Canai. Use a high-quality scallion that's fresh and has a good flavor.
Salt and pepper to taste

Equipment You’ll Need

Large mixing bowlMeasuring cups and spoonsElectric mixer or wooden spoonRolling pinCutting boardSharp knifeInstant-read thermometer

How to Make Malaysian Roti Canai

1
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well to combine.
2
Gradually add the warm water to the dry ingredients and mix until a shaggy dough forms.
3
Add the melted butter and beaten egg to the dough and mix until the dough comes together in a ball.
4
Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.
5
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
6
Punch down the dough and divide it into 6-8 equal pieces.
7
Roll out each piece of dough into a thin circle, about 1/8 inch thick.
8
Brush the dough with ghee or vegetable oil and fold it into a triangle or a square shape.
9
Roll out the dough again into a thin circle, about 1/8 inch thick.
10
Heat a non-stick skillet or griddle over medium heat and cook the Roti Canai for 1-2 minutes on each side, until it's golden brown and crispy.
11
Repeat the process with the remaining dough pieces and serve the Roti Canai hot with your favorite curry or as a snack.
12
To freeze the Roti Canai, place them in a single layer on a baking sheet and put it in the freezer. Once frozen, transfer the Roti Canai to a freezer-safe bag or container and store it in the freezer for up to 2 months.
13
To reheat the Roti Canai, simply thaw it at room temperature or reheat it in the microwave or oven until it's warm and crispy.

Expert Tips

Use a high-quality all-purpose flour that's fresh and has a good protein content.
Make sure the ghee or vegetable oil is at room temperature before using it.
Don't overmix the dough, as it can become tough and dense.
Let the dough rise for at least 1 hour to allow the yeast to ferment and the dough to develop.
Use a rolling pin to roll out the dough evenly and thinly.
Don't overcook the Roti Canai, as it can become dry and crispy.
Serve the Roti Canai hot with your favorite curry or as a snack.
Experiment with different fillings, such as spiced potatoes or peas, to create a unique flavor and texture.

Common Mistakes to Avoid

Not using a high-quality all-purpose flour that's fresh and has a good protein content.
Not letting the dough rise for at least 1 hour to allow the yeast to ferment and the dough to develop.
Overmixing the dough, which can make it tough and dense.
Not rolling out the dough evenly and thinly, which can make it difficult to cook.
Overcooking the Roti Canai, which can make it dry and crispy.
Not serving the Roti Canai hot, which can make it stale and unappetizing.

Variations and Substitutions

Add some chopped herbs, such as cilantro or scallions, to the dough for extra flavor.
Use different types of flour, such as whole wheat or bread flour, to create a unique texture and flavor.
Add some spices, such as cumin or coriander, to the dough for extra flavor.
Use different types of oil, such as coconut or olive oil, to create a unique flavor and texture.
Add some grated cheese, such as cheddar or mozzarella, to the dough for extra flavor and texture.
Use different types of fillings, such as spiced potatoes or peas, to create a unique flavor and texture.
Experiment with different shapes and sizes, such as triangles or squares, to create a unique presentation.

What to Serve With Malaysian Roti Canai

Roti Canai is a versatile flatbread that can be served with a variety of curries or as a snack. It's perfect for dipping into a rich and spicy curry, such as chicken or beef curry. You can also serve it with a side of dal or sambar for a filling and satisfying meal.

Some other ideas for serving Roti Canai include serving it with a side of raita, a yogurt and cucumber sauce, or with a side of chutney, a spicy and tangy condiment. You can also serve it with a side of kebabs or skewers, such as chicken or lamb kebabs, for a fun and flavorful meal.

Serve with chicken or beef curryServe with a side of dal or sambarServe with a side of raita or chutneyServe with kebabs or skewersServe with a side of salad or vegetables

Make-Ahead, Storage, Freezing and Reheating

To store Roti Canai, you can place it in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 2 months and reheat it in the microwave or oven when you're ready to serve it.

To freeze Roti Canai, simply place it in a single layer on a baking sheet and put it in the freezer. Once frozen, transfer the Roti Canai to a freezer-safe bag or container and store it in the freezer for up to 2 months.

To reheat frozen Roti Canai, simply thaw it at room temperature or reheat it in the microwave or oven until it's warm and crispy. You can also reheat it in a non-stick skillet or griddle over medium heat, flipping it occasionally, until it's warm and crispy.

It's also important to note that Roti Canai is best served fresh, so try to make it on the day you plan to serve it. However, if you do need to store it, make sure to follow the storage instructions above to keep it fresh and delicious.

Frequently Asked Questions

What type of flour is best for making Roti Canai?

A high-quality all-purpose flour that's fresh and has a good protein content is best for making Roti Canai. You can also use bread flour or whole wheat flour, but all-purpose flour is the most common and versatile choice.

How long does it take to make Roti Canai?

It takes about 2-3 hours to make Roti Canai, including the time it takes to let the dough rise and the time it takes to cook the flatbread. However, the actual cooking time is relatively short, and you can have Roti Canai on the table in about 30-40 minutes.

Can I make Roti Canai ahead of time?

Yes, you can make Roti Canai ahead of time and store it in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 2 months and reheat it in the microwave or oven when you're ready to serve it.

What is the best way to serve Roti Canai?

Can I use different types of oil to make Roti Canai?

Yes, you can use different types of oil to make Roti Canai, such as coconut or olive oil. However, ghee or vegetable oil is the most traditional and common choice, and it gives the flatbread a unique flavor and texture.

How do I know when the Roti Canai is cooked?

You can tell when the Roti Canai is cooked by looking for a golden-brown color and a crispy texture. You can also check the internal temperature, which should be around 200°F to 210°F (90°C to 99°C).

Can I make Roti Canai without yeast?

Yes, you can make Roti Canai without yeast, but it will not have the same light and airy texture. You can use baking powder or baking soda as a substitute, but the flavor and texture will be slightly different.

How do I store leftover Roti Canai?

You can store leftover Roti Canai in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 2 months and reheat it in the microwave or oven when you're ready to serve it.

The Full Recipe

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