Roti Canai (Authentic Malaysian Recipe)
"This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!"
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photo by Probably This
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- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 cup water
- 1 cup cooking oil
directions
- Mix the salt in the water.
- Put the flour in a mixing bowl. Add the salted water gradually.
- Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
- Oil your hands with cooking oil and then make the dough into palm sized balls.
- In a bowl pour some oil so that the dough doesn’t stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
- Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
- Flip it like a pizza (I put a link below to show you how to flip it).
- Flip the dough a couple of times and spread it out until paper thin.
- Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
- Grease a flat pan or skillet with cooking oil and cook until golden brown.
- http://youtube.com/watch?v=3EucCu1zafk&feature=related.
Questions & Replies
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I would really like to find a recipe for the curry soup/sauce (with potato) that is usually served with the roti canai in restaurants. Do you have a recipe for that? or if not, what is it called?
Reviews
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Yup, that's the real thing! It's amazing how much oil goes into it. Some Malay coffeeshops put in margarine and egg. I'd suggest reducing the salt to 2/3 tablespoon and adding 2/3 tablespoon of white sugar - to be dissolved in the water. -
The recipe is so simple, and of all the slightly difference recipes that I have tried, these turn out the best and are the easiest to flip and stretch. I only leave the dough to rest for about 20 minutes. I tried overnight once and found it was actually harder to stretch without tearing. I also use a little bit less salt and I'm a salt addict!
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roti chanai is Malaysian style roti. You just placed Nepali / indian recipe for momo's This is not authentic Roti Chanai recipe. Real one has lots of ghee and condense milk.>> Reason why when they flip the dough it is so pliable... It's cheep chapatti recipe with the wrong flour (usually not regular flour but atta flour). -
This was much easier than I thought! I watched the You Tube video, and I tried to scrunch mine up the way he does after it's cooked, and it went really nice and flaky! Thanks for posting! Made for PAC Spring 2010. -
Thanks for this recipe, real roti canai or not, it was good, except for the saltiness. Is there a reason for so much salt? I followed the recipe without question until in ate it. I would definitely reduce it but even 2/3 tablespoon seems far too much. Aside from the taste, does that amount of salt affect the outcome of the roti?
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Tweaks
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Roti Float. Chop up cooked roti into squares, put in soup bowl ,cover with Dahl 50%> it will expand in minutes. Lovely on cold wet night in KL Roti Boom. No curry, just sprinkle when hot with sugar and eat. This often made into long cone upright, by max stretching Roti Teluar. Add egg Roti Bawang. Add finely chopped up purple onion.
RECIPE SUBMITTED BY
I grew up in malaysia for 24 years. Now residing in Orlando florida. I love to cook. everybody calls me a cookaholic. I have many Malaysian authentic recipes passed down from my mother who is a great cook!. Hope you will enhjoy them!
