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Roti canai: recipe illustration
Everyday meals

Roti canai

A golden, flaky flatbread stretched by hand, folded and cooked on a griddle with ghee, served with a dal or chicken curry for dipping. Crispy outside and soft inside, it's Malaysia's classic breakfast.

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Ingredients

Ingredients

Pâte

Curry de dal

Spices & seasoning

Optional extras

Instructions

  1. Mix the flour, salt and sugar, then add the lukewarm water little by little until you have a soft dough. Knead for 8 minutes, cover and leave to rest for 30 minutes.
  2. Divide the dough into 4 balls, lightly oil them and let them rest another 15 minutes.
  3. For the curry, fry the onion and curry powder in a little ghee for 3 minutes, add the tomato, lentils, turmeric and coconut milk. Simmer for 15 minutes until the lentils break down.
  4. Spread one ball of dough very thinly on the oiled work surface, then stretch it into a large, transparent rectangle. Fold it into a square.
  5. Heat a pan over medium heat, brush with ghee and brown the roti for 2 to 3 minutes on each side, pressing it so it becomes golden and flaky.
  6. Serve hot with the piping-hot dal curry.

Variations and tips

Chicken curry. Replace the lentils with 300 g of boneless chicken thighs simmered for 25 minutes in the curry sauce.

Sweet roti. Sprinkle the roti with sugar and condensed milk before folding it for a dessert version.

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Original Ecomely recipe.