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Vegetarian Roti Canai

Roti Canai with Curry Sauce

Roti Canai is a rich and flaky flatbread from Malaysia. It's made with all purpose flour and copious amounts of ghee (clarified butter). This recipe is a little healthier with the use of wholewheat pastry flour and far less butter than the traditional recipe.
Prep Time 10 mins
Cook Time 30 mins
Total Time 3 hrs 40 mins
Course breads
Cuisine malaysian
Servings 810 roti


  • 1 cup All purpose flour
  • 1 cup Whole wheat Pastry flour (or use 2cups of all purpose flour)
  • ΒΌ cup Ghee butter or softened plus more for rolling (I used Earth Balance vegan )
  • to taste Salt


  • Combine flour(s), ghee and salt in a mixing bowl. Add enough water and knead the dough into a soft, pliable dough. Cover and let the dough rest for 2~3 hours.
  • Divide the dough into 8~10 equal size balls. Roll each one out into a very very thin sheet, as thin as you can by pulling on the edges.
  • Spread dough with ghee and sprinkle some flour on top. Fold the edges over like an envelope and roll it out again into a thin rectangular sheet. Repeat this process 2~3 times. Finally roll it out, fold into an envelope.
  • Place it on a nonstick skillet and cook till golden on both sides. Serve hot with curry sauce.