Roti Canai (Indian Flatbread)

Roti canai or roti paratha is a buttery and crisp-edged flat bread that’s made famous by the mamak hawkers. In the southern Malaysia and in Singapore, they are known as roti paratha. They are cheap and affordable.

They are not easy to make. It sure takes some practice to twirl and stretch until the dough is as thin as possible. But once you get the hang of it, you will be a roti twirler pro in no time.

I normally serve them with chicken curry but my daughter loves eating them with condensed milk. Tastes best when taken for breakfast and accompanied by curry or dhal (a mixture of boiled chickpeas in spicy gravy) and washed down with hot teh tarik.

I have to admit that the world of Indian food is a little foreign to me and have never even eaten at any mamak coffee shop prior to meeting my husband. Hub started to make roti canai at home when my son was 4. However, this is not the recipe that Hub always uses to make his Roti Canai.

Having 3 mamaks in the house, I need to have a quick and simple recipe at hand. Cooking at home can give the clean conscience of not only knowing what’s in our food, but how clean the food is. This might not be the best roti canai recipe but for me, nothing is greater to preparing our food from scratch and served with love. 

Roti Canai (Indian Flatbread) 

(Adapted from Mykitch3n) 

Ingredients (makes 8 to10 pcs)

375gm all-purpose flour

100 ml water

75ml fresh milk

20ml cooking oil

30gm sugar

1 tsp salt

For coating
20gm butter or ghee 
30ml cooking oil in small bowl

Method

In a mixing bowl, mix together all ingredients then knead till smooth and the texture of the dough is not too sticky and gooey. Divide and shape into 8 to 10 equal size balls.

Coat each ball with butter or ghee, place in a bowl then cover with plastic wrap. Let it rest overnight.

To make roti, oiled kneading space slightly and flatten all dough balls then set aside for 5-10 minutes. 

Oil the dough slightly and flatten it further with palm then pull gently to make thin film, as thin as possible. Sprinkle some oil on it, fold into square or desired shape.

Preheat a pan, pan-fry roti 3-4 minutes each side. Transfer roti onto chopping board, whack it side way with both hands to separate the layers to make it fluffier. Transfer to serving plate. Repeat with the remaining dough.

Serve warm with your favourite curry.