Roti Canai is one of the most popular street foods in Malaysia, known for its crispy outside and soft, flaky layers inside. It is usually served with a rich curry for dipping and is often eaten for breakfast or as a snack. Watching it being torn by hand and dipped into curry is part of the experience, making it a fun and interactive dish to enjoy at home.
😌 Difficulty: Medium
⏱️ Preparation time: 20 min (+ resting time)
🔥 Cooking time: 15 min
⏳ Total time: 1 hour
👥 Servings: 4
Ingredients
For the dough:
- 300 g all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 180 ml water
- 2 tbsp oil
For cooking:
- extra oil for frying
For dipping curry:
- 1 tbsp oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry paste
- 200 ml coconut milk
- 200 ml water
- salt
Instructions
- In a bowl, mix flour, salt and sugar.
- Add water and oil, then knead until smooth dough forms.
- Cover and let rest for at least 30 minutes.
- Divide dough into small balls.
- Roll each ball very thin, almost transparent.
- Fold into layers to create flaky texture.
- Heat a pan with a little oil.
- Fry each roti until golden and crispy on both sides.
- For the curry, heat oil in a pan.
- Add onion and cook until soft.
- Add garlic and curry paste, cook briefly.
- Pour in coconut milk and water.
- Simmer for 10 minutes and season.
- Tear roti into pieces and serve with warm curry dip.
SpinThatCuisine Tip 💡
The thinner you stretch the dough before folding, the flakier your roti will be, so do not rush this step.