PenangTime.com: Recipe Guide
ROTI CANAI
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 egg (beaten)
- 1/4 cup ghee (clarified butter) or oil (plus more for coating)
- 3/4 cup warm water
- Curry or dhal for serving.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Dough: In a large bowl, combine flour, salt, and sugar. Make a well in the center and add the beaten egg and ghee.
- Knead the Dough: Gradually add the warm water and knead until you form a smooth and elastic dough (about 10 minutes).
- Rest the Dough: Divide the dough into small balls. Coat each ball generously with ghee or oil, cover, and let it rest for at least 4 hours, or preferably overnight.
- Stretch the Dough: On a greased surface, take one dough ball and flatten it. Stretch and pull the dough gently until it is paper-thin. You can also flip and spin it in the air like a professional if you're feeling adventurous.
- Fold the Dough: Fold the stretched dough into a square or a round shape, trapping air inside to create layers.
- Cook the Roti: Heat a flat griddle or frying pan over medium heat. Cook the roti for 2-3 minutes on each side until golden brown and crispy.
- Fluff the Roti: Remove the roti from the pan and, while it's still hot, use your hands to clap it from the sides to fluff it up and separate the layers.
- Serve: Serve immediately with your favourite curry or dhal.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Resting the dough is a crucial step to make it pliable and easy to stretch.
- Don't worry if you get small tears while stretching the dough; it will still be delicious.
- Use plenty of ghee or oil during the stretching and folding process to get a flaky texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Roti Canai in Penang and compare flavour profiles.