Try an authentic Malaysian, Singaporean, and Thai recipe for roti canai from the wonderful duo at Laut NYC.
Ingredients
Scale
- 1 lb all purpose flour
- 1 tsp sugar
- 1 cup oil or clarified butter
- pinch of salt
- 3 sp Condensed milk
- water (the amount usually varies as all flours are different but the consistency of the dough should be the same as playdoh)
- Butter (to cover the the dough)
Instructions
- mix and sift the dry ingredients first
- add oil or clarified butter knead and gradually add in the water (the dough should be soft and not sticky)
- knead for 15 mins and let the dough rest for 30 min covered w. a damp cloth
- knead the dough again and form round pieces about 100-150 grams each and rub with butter / ghee and let it rest again for an hour, this to allow the gluten to form so we can achieve the elasticity and it can stretch.
- later flip the roti and cook in ghee on a flat top.
- Category: Bread
- Cuisine: Asian
Frequently Asked Questions
What type of flour should I use for making Authentic Roti Canai?
Use all-purpose flour for the best texture and stretch in the dough.
How do I achieve the flaky texture in my Roti Canai?
The key is to knead the dough well and then let it rest, allowing the gluten to develop before rolling and folding.
Can I substitute ghee with another fat for frying the roti?
Yes, you can use vegetable oil or clarified butter, but ghee provides a unique flavor that is traditional to this recipe.
