Homemade Roti Canai | Vegan Roti Paratha

Vegan roti canai recipe is a rich, buttery and flaky Malaysian flatbread made with plant based ingredients. This is served with a delicious curry dipping sauce or sprinkle with sugar for breakfast.

Traditionally, roti canai or roti paratha is made with all purpose flour, copious amounts of ghee or clarified butter and eggs. But in my version I use part whole-wheat pastry flour and vegan butter. The resulting flat bread is still rich but so much nicer on the waist.

About the Recipe

I love trying different cuisines and often end up at restaurants that serve specialty cuisines. In that quest, we found a really good Penang restaurant when we lived in New Jersey. The food was amazing but unfortunately they had quite a few dishes that were not vegan/ vegetarian.

Since I love making international vegetarian recipes right in my kitchen, I decided to make the addictive combo of roti canai with Malaysian curry sauce. Malaysian cuisine is influenced by the multi-ethnic composition of its population. Indians are one of the 3 major ethnic groups along with Malays and Chinese. This combo of roti with curry reflects the Indian cuisine influence.

Roti canai (pronounced as cha-nai) is the most popular Malaysian flatbread. Mamak stalls (or Muslim-Indian) street vendors made these famous all over Malaysia.

They are also called roti paratha or roti prata and are very similar to South Indian Kerala parotta. But the Malaysian version is much richer, crispier and flakier. Made with all purpose flour and lots of ghee (clarified butter), they are sinfully rich and delicious.

But to make them slightly guilt-free, my vegetarian version does not use as much ghee and I also skip the eggs. Also to keep it vegan I use vegan butter instead. I sub some of the all purpose flour with whole-wheat pastry flour to add some fiber.

Serve the roti with Malaysian curry sauce for a delicious meal. Do give this addictive combo a try, I am sure you will love it as much as we did.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make my vegan roti canai recipe:

• Flour – I use a combination of all purpose flour and whole-wheat pastry flour. Usually this recipe is made entirely with all purpose flour. So, if you want to go that route, then skip the wheat flour.
• Butter – I use vegan butter to make this recipe 100% vegan. But feel free to use ghee or clarified butter for the authentic taste.
• Salt & sugar – add flavor to the flatbread.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this popular Malaysian roti recipe:

In a large mixing bowl, combine all purpose flour & whole-wheat pastry flour, sugar and salt. Mix well to combine. Add the butter and using your fingers or a fork, rub the butter into the flour to make a clumpy mixture.

Add enough water to make a cohesive dough. Knead until the dough is soft and pliable. Cover and let the dough rest for at least 2 hours and up to 4 hours.

When ready to make the roti, divide the dough into 6 equal size balls. Work with one dough ball at a time and keep the rest covered. On a lightly greased work surface, roll out the dough into a thin sheet using a rolling pin.

Brush the dough with butter and keep rolling until you have a very thin, almost transparent, sheet of dough. It is OK if the dough rips as you roll it out.

Once you are happy with the rolled out dough, fold the side edges over to meet in the center. Then fold the top edges to make it like an envelope.

Another way to making roti canai is the pleated round method. Roll out the dough as thin as possible. Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball. Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers.

Place the rolled out roti paratha on a baking sheet and cover with kitchen towel to prevent drying out. Repeat with the remaining dough balls.

Heat a nonstick skillet or griddle on medium heat. Gently place the roti on the hot pan and cook until golden on both sides. Lightly press the dough while cooking to evenly cook it.

Place the cooked roti on a plate and cover with kitchen towel while you cook the remaining. Serve hot with curry dipping sauce.

Expert Tips

• If you don’t want to make vegan roti canai, then make this recipe the traditional way, use all purpose flour and ghee (clarified butter).
• Make sure to knead the dough well until soft and pliable. If you have a stand mixer, then use it for best results.
• Use butter while rolling the dough. This helps in rolling out as thin as you can.
• If the dough resists rolling, then cover and set it aside for 10 minutes. This will relax the gluten and will help with the rolling.
• Roti canai are best eaten hot on the day they are made.

You might also like

Here are a few delicious curry recipes that will go well with this vegetarian Roti Canai:

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Roti Canai

This is a rich and flaky flatbread from Malaysia. My recipe is a little healthier with the use of whole-wheat pastry flour and far less butter than the traditional recipe.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Resting Time:: 2 hrs

Total Time: 2 hrs 40 mins

Course: breads

Cuisine: malaysian

Servings: 6 roti

Ingredients

1x2x3x

• 1 cup All purpose flour
• 1 cup Whole-wheat pastry flour*
• 3 tablespoons Vegan Butter*, at room temperature, plus more for rolling and cooking
• 1 teaspoon Sugar
• ¾ cup Water, plus more if needed
• To taste Salt

Instructions

• In a large mixing bowl, combine all purpose flour & whole-wheat pastry flour, sugar and salt. Mix well to combine. Add the butter and using your fingers or a fork, rub the butter into the flour to make a clumpy mixture. Add the water and mix well to make a cohesive dough. Add more water as needed, if the dough looks too dry. Knead for 8~10 minutes until the dough is soft and pliable. Cover and let the dough rest for at least 2 hours and up to 4 hours.
• When ready to make the roti, divide the dough into 6 equal size balls. Work with one dough ball at a time and keep the rest covered. On a lightly greased work surface, roll out the dough into a thin sheet using a rolling pin. Brush the dough with butter and keep rolling until you have a very thin, almost transparent, sheet of dough. It is OK if the dough rips as you roll it out.

  Once you are happy with the rolled out dough, fold the side edges over to meet in the center. Then fold the top edges to make it like an envelope.
• Alternately, roll out the dough as thin as possible. Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball. Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers.
• Place the rolled out roti paratha on a baking sheet and cover with kitchen towel to prevent drying out. Repeat with the remaining dough balls.
• Heat a nonstick skillet or griddle on medium heat. Gently place the roti on the hot pan and cook until golden on both sides. Lightly press the dough while cooking to evenly cook it. Place the cooked roti on a plate and cover with kitchen towel while you cook the remaining. Serve hot with curry sauce.

Notes

• To make this recipe the traditional way, use all purpose flour and ghee (clarified butter).
• Make sure to knead the dough well until soft and pliable. Use a stand mixer, if you have it, to ensure that the dough is well kneaded.
• Use butter while rolling the dough. This helps in rolling out as thin as you can.
• If the dough resists rolling, then cover and set it aside for 10 minutes. This will relax the gluten and will help with the rolling.
• Roti canai are best eaten hot on the day they are made.

Nutrition

Serving: 1Roti | Calories: 212kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 60mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Calcium: 11mg | Iron: 2mg

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