Flaky Roti Canai Malaysian Flatbread (Printable Version)

Crispy, golden Malaysian flatbread with flaky layers and tender chewy interior.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water

→ For Shaping and Cooking

07 - 4 tablespoons ghee or vegetable oil for greasing and cooking

# Directions:

01 - In a large bowl, combine flour, salt, and sugar. Add melted ghee and condensed milk. Gradually incorporate warm water, mixing continuously until a soft, slightly sticky dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. This develops gluten for proper texture.
03 - Divide dough into 6 equal portions and shape into balls. Lightly coat each ball with ghee or oil, place on a greased tray, cover with plastic wrap, and let rest at room temperature for at least 2 hours to relax gluten.
04 - Grease work surface and hands generously with oil. Flatten one dough ball with palms, then gently stretch and pull the dough into a thin, almost translucent sheet approximately 18 inches wide, taking care not to tear it.
05 - Fold the edges inward to create a long rectangle, then roll tightly like a Swiss roll. Coil into a spiral shape and tuck the end underneath. Repeat with remaining dough portions.
06 - Heat a non-stick skillet or griddle over medium heat. Brush lightly with ghee or oil to prevent sticking.
07 - Press and flatten one spiral dough portion gently into a round disc approximately 6 to 7 inches in diameter, maintaining the layered structure.
08 - Cook each roti for 2 to 3 minutes per side, flipping once, until both sides develop a deep golden color and crispy, flaky layers form.
09 - Remove from heat and gently clap the roti between both hands to separate and fluff the layers. Serve immediately while hot for best texture.

# Expert Tips:

01 -
  • Those crispy golden layers that shatter when you take a bite, revealing a tender steamy interior
  • The way this flatbread transforms a simple weeknight dinner into something that feels special and comforting
02 -
  • That resting period isn't optional—I've tried skipping it and the dough fights back every single time
  • Greasing your hands and work surface generously is the difference between frustration and flow
03 -
  • Room temperature dough stretches much more easily than cold dough so let it rest properly
  • A well-greased surface is your best friend—don't be shy with the oil during shaping

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