Roti Canai Paratha Recipe

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

Salt: Enhances the flavor of the dough.

Sugar: Adds a hint of sweetness to balance the flavors.

Vegetable oil: Helps in making the dough pliable and adds richness.

Warm water: Activates the gluten in the flour, making the dough soft and elastic.

When rolling out the dough, ensure you use a light dusting of flour to prevent sticking. This will help you achieve a thin and even circle without tearing. Additionally, when cooking the paratha, press down gently with a spatula to ensure even browning and to create those signature flaky layers.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, 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 provide a slightly different flavor profile and is less processed.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be less salty by volume, so adjust the amount accordingly.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the water slightly.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but like honey, reduce the water slightly.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which may affect the dough texture.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• warm water - Substitute with milk: Milk can make the dough richer and softer, adding a slight sweetness.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough more tender.

• Allow the parathas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each paratha to prevent them from sticking together.
• Store the parathas in an airtight container or a resealable plastic bag. This keeps them fresh and prevents them from drying out.
• For short-term storage, keep the parathas in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the parathas. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• When ready to use, reheat the parathas directly from the refrigerator or freezer. For refrigerated parathas, heat them in a skillet over medium heat for 1-2 minutes on each side. For frozen parathas, thaw them at room temperature for a few minutes before reheating in a skillet.
• Alternatively, you can reheat the parathas in the microwave. Place a damp paper towel over the paratha and microwave for 20-30 seconds if refrigerated, or 1-2 minutes if frozen.
• To maintain the parathas' crispy texture, avoid reheating them in the microwave for too long. A quick reheat in a hot skillet is often the best method.

• Stovetop Method:

  1. Preheat a skillet or non-stick pan over medium heat.
  2. Place the roti canai on the skillet.
  3. Heat for about 1-2 minutes on each side until warmed through and slightly crispy.
  4. Optionally, brush with a little ghee or butter for added flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the parathas in aluminum foil to prevent them from drying out.
  3. Place the wrapped parathas on a baking sheet.
  4. Heat in the oven for about 10 minutes or until thoroughly warmed.

• Microwave Method:

  1. Place the roti canai on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 20-30 seconds.
  4. Check for warmth and add additional time in 10-second increments if needed.

• Toaster Method:

  1. Fold the paratha in half or quarters to fit into the toaster slots.
  2. Toast on a low setting to avoid burning.
  3. Keep an eye on it and toast until it reaches the desired warmth and crispiness.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the roti canai on a heatproof plate inside the steamer.
  3. Steam for about 5 minutes or until heated through.
  4. This method keeps the parathas soft and pliable.

• Mixing bowl: Use this to combine the flour, salt, and sugar together.

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

• Measuring spoons: Necessary for measuring the salt, sugar, and oil.

• Wooden spoon: Handy for initially mixing the ingredients before kneading.

• Clean surface: Ideal for kneading the dough until it becomes soft and pliable.

• Plastic wrap: Useful for covering the dough while it rests.

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

• Skillet: Use this to cook the parathas until they are golden brown on both sides.

• Spatula: Helps in flipping the parathas while cooking.

• Kitchen towel: To keep the cooked parathas warm and soft.

Prepare the dough in advance: Mix the flour, salt, sugar, oil, and water the night before and let it rest in the fridge.

Use a food processor: Speed up the kneading process by using a food processor to mix the dough.

Preheat the skillet: Ensure your skillet is hot before you start cooking to reduce cooking time.

Roll multiple parathas: Roll out several parathas at once and stack them with parchment paper in between.

Cook in batches: Cook multiple parathas simultaneously if you have a large enough skillet or griddle.