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Blue plate with a stack of roti canai

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


  • 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


  • 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.


  • 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.


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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