Roti Canai

Roti Canai

[ Indian Pastry Pancake ]


  • 10 oz plain flour
  • Salt to taste
  • cup ghee [clarified butter]
  • cup water

FYI : In Malaysia roti canai is served 24 hours for breakfast, lunch, dinner and a favorite midnight snack. Around the world, roti canai is a popular appetizer on menus in Malaysian restaurants. It can be served with:


Malaysian Chicken Curry

Chicken Kapitan

Mutton Kurma

Lamb Cashew Korma

  for foodies all around the world

         To Prepare :

  • Sieve flour and salt into a mixing bowl
  • Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency
  • Let dough rest for 2 to 3 hrs to soften
  • Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does]
  • Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly
  • Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times
  • Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side
  • Serve hot with Malaysian Chicken Curry or your favorite curry!


       teh tarik

FYI : Teh Tarik ['Pulled' or 'Stretched' Tea] pictured above, is a popular hot beverage - tea with milk made frothy by 'pulling' or 'stretching' the hot tea between 2 mugs by hand! A staple at Mamak stalls everywhere Roti Canai is served!





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