Flaky Roti Canai Recipe for Crispy, Comforting Delights

This Flaky Roti Canai Recipe lets you enjoy a delicious experience right at home, combining crispy, flaky texture with comfort and tradition.

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Prep Time 10

Cook Time 30

Resting Time 2

Total Time 2 40

Servings: 8 pieces

Course: Breakfast

Cuisine: South Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups all-purpose flour for structure and texture
1 teaspoon sea salt enhances flavor
3/4 cup boiling water activates gluten
1/2 cup room temperature water adjust as needed
Oil for coating and cooking can swap with butter or ghee

For Cooking

Non-Stick Cooking Spray or Oil to grease the pan

Equipment

Mixing bowl
Pan
Rolling Pin
Towel

Method

Step-by-Step Instructions

In a large mixing bowl, combine the flour and sea salt; stir together until mixed.
Slowly add boiling water while stirring until a shaggy mass forms.
Gradually incorporate room temperature water until the dough comes together.
Cover and let the dough rest for 30 minutes to 1 hour.
Knead the dough for 5 to 10 minutes until smooth and elastic.
Divide the dough into 8 equal portions and shape into balls.
Oil the dough balls and let them rest for at least 2 hours.
Flatten one dough ball and stretch it into a paper-thin layer.
Spread oil or ghee, roll into a tube shape and coil tightly.
Cook the coiled roti in a medium-heated pan for 2-3 minutes on each side.
Transfer to a cooling rack, gently squish to separate layers and serve warm.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 100mgFiber: 1gCalcium: 2mgIron: 6mg

Notes

Ensure the dough rests for adequate time to achieve the best texture and flakiness. Use boiling water for best results.

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