Malaysian Flatbread Roti Canai Recipe

All-purpose flour: The base ingredient for the dough, providing structure and texture.

Salt: Enhances the flavor of the flatbread.

Sugar: Adds a slight sweetness to balance the flavors.

Ghee: Provides a rich, buttery taste and helps create the flaky layers.

Water: Used to hydrate the dough and bring it together.

Vegetable oil: Used for coating the dough balls and frying the flatbread.

When rolling out the dough, ensure to use a light touch and avoid pressing too hard. This helps in achieving a thin and even circle which is crucial for the roti canai to cook evenly and become crispy. Additionally, let the dough balls rest for the full 2 hours as this allows the gluten to relax, making it easier to roll out and resulting in a more tender flatbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may vary.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, though it may slightly alter the flavor.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• ghee - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• ghee - Substitute with olive oil: Olive oil is a healthier fat option, though it may impart a different flavor.

• water - Substitute with milk: Milk can add richness and a slight sweetness to the dough.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good frying alternative.

• vegetable oil - Substitute with sunflower oil: Sunflower oil is another neutral-flavored oil suitable for frying.

• Allow the roti canai to cool completely before storing. This prevents condensation, which can make the flatbread soggy.
• Place a piece of parchment paper between each flatbread to prevent them from sticking together.
• Store the flatbreads in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the container or bag in the refrigerator. The roti canai will stay fresh for up to 3 days.
• For longer storage, place the airtight container or resealable bag in the freezer. The flatbreads can be frozen for up to 2 months.
• When ready to use, thaw the roti canai in the refrigerator overnight or at room temperature for a few hours.
• Reheat the flatbreads in a skillet over medium heat until they are warm and slightly crispy. You can also use a microwave, but this may result in a softer texture.
• For an extra burst of flavor, brush the reheated roti canai with a little ghee or melted butter before serving.

• Preheat your oven to 350°F (175°C). Wrap the roti canai in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and pliable.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or ghee. Place the roti canai in the skillet and cook for 1-2 minutes on each side, pressing down gently with a spatula to ensure even heating.

• For a quick microwave method, place a damp paper towel over the roti canai and microwave on high for 20-30 seconds. This will help retain moisture and keep the flatbread soft.

• If you have a steamer, you can steam the roti canai for about 2-3 minutes. This method is excellent for maintaining the bread's softness and moisture.

• Use a toaster oven set to a low temperature (around 300°F or 150°C). Place the roti canai directly on the rack or on a baking sheet and heat for 5-7 minutes. This method is great for achieving a slightly crispy texture while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and to mix in the ghee or melted butter.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Used to measure the salt, sugar, and ghee or melted butter.

• Rolling pin: Used to roll out each ball of dough into a thin circle.

• Skillet: A flat-bottomed pan used to cook the flatbreads until golden brown on both sides.

• Spatula: Useful for flipping the flatbreads in the skillet to ensure even cooking.

• Dough scraper: Handy for dividing the dough into small balls.

• Plastic wrap: Used to cover the dough balls while they rest to prevent them from drying out.

• Pastry brush: Useful for coating the dough balls with oil.

Prepare the dough in advance: Mix and knead the dough the night before. Store it in the fridge and let it come to room temperature before rolling.

Use a food processor: Speed up the mixing process by using a food processor to combine the flour, salt, sugar, and ghee.

Rest the dough overnight: Allow the dough to rest overnight instead of just 2 hours. This makes it easier to roll out and saves time on the day of cooking.

Preheat the skillet: Ensure the skillet is hot before you start cooking the flatbreads. This reduces cooking time per piece.

Batch cooking: Cook multiple flatbreads at once if you have a large enough skillet or griddle.