Malaysia · Malaysia
Roti Canai (Flaky Layered Flatbread)
Paper-thin dough stretched and folded to create dozens of flaky layers, then pan-fried until crisp outside and tender inside.
Roti canai travels between southern Indian-Muslim kitchens, Muslim stalls and mamak shops, and the dough technique is where all the skill sits. Cooks stretch, slap and fold the dough repeatedly until the layers separate without tearing, and the lamination only works with rested dough and a hot enough griddle. Watching the sheet balloon at the edges is the only way to judge the moment before it goes down.
Ingredients
- all-purpose flour400 g
- warm water200 ml
- egg, beaten (optional in dough)1 pieces
- sugar1 tsp
- clarified butter or ghee120 g
- fine salt1 tsp
Directions
- 1
Mix flour, water, sugar, salt and (optional) egg into a soft dough; knead 10 minutes until smooth.
Dough is smooth and springs back when poked. - 2
Coat with ghee, cover and rest 30 minutes for the gluten to relax.
Dough feels pillowy and stretches without snapping back. - 3
Divide into 8 balls, coat each generously with ghee and rest another 20 minutes.
Balls are coated and rest without sticking. - 4
On an unfloured surface, press and stretch each ball outward into a thin sheet, then fold into a loose roll or spiral.
Dough is paper-thin and translucent at the edges. - 5
Pan-fry in a little ghee over medium heat, flipping and pressing until both sides are golden and crisp.
Both sides are golden brown and crackle when pressed.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content