My Blog

Recipes Index A-K

Recipes Index K-Z


Making Roti Canai at home

Read this before you start
1. Contrary to popular beliefs, Roti Canai does not need or contain a lot of oil.
2. The main objective is to create a super thin dough without tearing that can passed the window pane test. The thinner the dough, the crisper would be the roti when fried.
3. Oil is used liberally only in the final process more as a lubricating agent  in the stretching and to prevent the thin dough from sticking together. Hence the misconception that it contains a lot of oil.

1. Basic Dough Recipe (Crisp texture)
600g Plain Flour
300ml Water
1 teaspoon Salt
1 tablespoon Sugar
15ml Oil
1 egg

2. Enriched  Dough Recipe (Richer taste, more tender)
600g Plain Flour
270ml Water
80g (1/4 cup) Condensed Milk *
15ml (1 tablespoon) Oil or Melted Butter/Ghee
1 teaspoon. Salt
1 egg

*Condensed Milk (optional)
Replace it with 40mls of water and 1 tablespoon of Sugar, if you omit the 1/4 cup of condensed milk

Making the Dough
1. Mix the wet ingredients together and give them a good whisk.
2. Add in flour and mix well, leave it alone for 20 minutes. *Giving it 20 minutes rest will break down the gluten  and when you start to knead, you will get a smooth dough easily. Then knead by hand for about 20 minutes with a 10 minutes rest time in between. ( I used a bred machine for this)
3 .Dust the dough with flour then divide them like a ball , about 100g each. Ensure the bottom is smooth.
4. Coat them with oil  or soak them  in oil (see below) to prevent drying and again rest them for at least 4 hours and up to 8 hours or overnight.
The resting breaks down the gluten in the flour and makes the dough more pliable and easy to flip. Cover the dough balls with cling wrap to keep the surface from drying out.
 (I put the whole container/bowl inside a plastic bag and tied up with a rubber band.)

Soak in oil -I prefer to soak them in some soil to prevent drying. I find the dough is easier to handle after 4 hrs; I need not use any more oil. The same oil may be used to smear the table top and for frying the Roti. Any excess can still be return for general cooking and not wasted.



View Slide show  by Dr Leslie Tay - Make Roti Prata

 Square and Round shape Roti.

Flipping the dough
The secret of flipping the dough is lifting and pulling.
1. You lift the dough in the air with the right hand  and pull it with the left hand.
2. After each flip you, take another section or corner of the dough and repeat the same process. 

Watch video by Dr Leslie Tay.

Stretching the Dough - The bed sheet method
The 2nd method of stretching the dough is very similar  laying a bed sheet. You take one corner of the bed sheet and pull and stretch to straighten it out. (at the same time you trap some air underneath.) Then you repeat it with another corner.

Video by  Dr Leslie Tay

Related: Dhal - Malaysia style  or  Malaysian Curry ( Serve the Roti with Dhal)

Back to Recipes Index