Malaysian Roti Canai
Crispy, flaky Indian-influenced flatbread that's a Malaysian breakfast staple. Served with warm curry sauce for dipping, it's impressive to make at home and takes just 40 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water
- 3 tbsp vegetable oil
- 2 tbsp curry powder
- ½ medium onion, finely minced
- 1 cup coconut milk
- ½ cup water
Instructions
- 1
Whisk flour and salt together in a large bowl.
- 2
Add warm water gradually, mixing with your hands until a shaggy dough forms.
- 3
Knead for 2 minutes until dough is smooth and elastic. Cover and rest 20 minutes.
- 4
Heat 1 tbsp oil in a saucepan over medium. Add minced onion and cook until soft, ~3 minutes.
- 5
Stir in curry powder until fragrant, 30 seconds.
- 6
Pour in coconut milk and water. Simmer 5 minutes stirring occasionally. Keep warm.
- 7
Divide dough into 4 balls. Oil your hands lightly and stretch one ball into a thin 8-inch round.
- 8
Heat a 10-inch skillet over medium-high until shimmering, ~90 seconds.
- 9
Lay roti in skillet. Cook until bottom is golden brown with crispy edges, ~2 minutes.
- 10
Flip and cook the other side until golden, ~1.5 minutes. Transfer to a plate.
- 11
Repeat with remaining 3 dough balls, adding a bit more oil to the pan as needed.
- 12
Serve roti hot with warm curry sauce for dipping.
Tools you’ll need
- large mixing bowl
- whisk
- 10-inch non-stick or cast iron skillet
- small saucepan
- wooden spoon
- paper towels
- measuring cups and spoons
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