Roti Canai - Malaysia Bukit Pagar

Roti Canai

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Roti Canai

Roti Canai

Roti Canai is a form of puffed bread served hot with curry or dhal. Tastes best when taken for breakfast or morning tea; eaten with the hand (the 'right' one of course!); accompanied by curry or dhal and washed down with strong, hot, sweet kopi-O (Malaysian style coffee).
Roti canai or roti chennai is a dish unique to Malaysia, which has its origins lost in the Indian community of those countries. Roti means bread in Hindi (and Malay) The term 'canai' comes from 'channa', a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.


  • 10 oz plain flour
  • Salt to taste
  • ½ cup ghee [clarified butter]
  • ½ cup water



  • Sieve flour and salt into a mixing bowl
  • Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency
  • Let dough rest for 2 to 3 hrs to soften
  • Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does]
  • Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly
  • Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times
  • Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side

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