Roti Canai

Roti Canai

1 review, 1 star(s). 0% would make again

Ready in 1h

Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.


600 gram Plain Wheat Flour
1 teaspoon salt
1 cup warm water or milk
1/2 cup Ghee or margarine
1 Egg
1 teaspoon sugar

Original recipe makes 4 Servings



Sift the flour and salt together.

Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.

Leave for 2-3 hours or overnight.

Divide dough into 8 equal parts.

Shape it into balls.

Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.

Roll up dough and twist it into a coil. Pressing one open end onto the top.

Roll it again as thin as possible into a round shape.

Beginning at one of the open ends, roll up dough tightly and coil it again as before.

Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).

Heat a pan.

Bake individually over a moderate heat.

Turn it over and spread a little ghee on it until both sides are golden brown.


Serve roti canai with curry dhal or sugar.

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Calories Per Serving: 715 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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