Asian Roti Canai
Experience the authentic taste of Malaysian Roti Canai—a crispy, flaky flatbread with a buttery flavor, ready in just over 2 hours for an irresistible Asian treat.
Description
Roti Canai is a beloved Malaysian flatbread with roots in South Asian cuisine. Its light, layered texture is achieved through careful kneading, resting, and stretching, resulting in a delicate balance of crispy edges and a soft, tender center. Enjoy it hot off the griddle with your favorite curry or dipping sauce for a truly authentic experience.
Ingredients
- 1/2 teaspoon salt (2.5 g)
- 1 tablespoon granulated sugar (12.5 g)
- 2 tablespoons melted ghee (30 ml)
- 3/4 cup warm water (180 ml)
- Optional: Additional oil for greasing the pan
2 cups all-purpose flour (250 g)
Instructions
- In a large bowl, combine the all-purpose flour, salt, and granulated sugar. Gradually add the melted ghee and warm water, mixing until a soft, slightly sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 1 hour.
- Divide the rested dough into 4 equal portions and roll each portion into a ball.
- On a lightly floured surface, stretch each dough ball with your hands into a thin, round disc. Pull and fold repeatedly to create delicate layers until the dough is almost translucent.
- Heat a non-stick skillet or griddle over medium heat (around 350°F/175°C). Lightly grease the surface with a little oil if necessary.
- Cook each roti for about 2–3 minutes on each side, pressing gently, until golden brown with slightly charred edges.
- Serve hot with your favorite curry or dipping sauce. Enjoy your authentic Asian Roti Canai!