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Malaysian

Roti Canai (Malaysian Flaky Flatbread)

A Malaysian mamak-style flaky roti canai served with a simple dal curry.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Roti Canai (Malaysian Flaky Flatbread)

3 hrtotal

1 hr hands-on2 hr hands-off

Prep 25 min · Cook 35 min

Serves
2
Difficulty
Hard
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 2 hours of resting for the dough, which is what makes it stretchy enough to pull thin without tearing.

Method

  1. Mix flour, salt, sugar, condensed milk, part of the ghee, and lukewarm water into a soft dough. Knead until smooth.

  2. Coat the dough with more ghee, cover, and rest until very soft and stretchable.

  3. Simmer the rinsed lentils with water until soft and slightly broken down.

  4. Heat oil in a pan. Cook onion, garlic, ginger, and curry leaves until aromatic, then add curry powder and turmeric.

  5. Add the cooked lentils and simmer until the curry is pourable but not watery. Adjust salt and keep warm.

  6. Divide the rested dough into small balls. Stretch each ball thinly on a greased surface, fold into a square, and cook with the remaining ghee until golden and flaky.

  7. Clap the cooked roti gently between your hands or press the edges inward to loosen the layers, then serve with the dal curry.

How to tell it's done

The roti should be crisp at the edges, soft inside, and visibly layered; the dal curry should coat the roti without being thick like paste.

Getting it right

Tip

The long rest is what makes the dough stretch without tearing; do not skip it if you want thin, flaky roti.

What to serve it with

Serve hot with dal curry, extra curry leaves, and a small bowl of sambal if desired.

Substitutions

  • Use neutral oil instead of some ghee for cooking if you want a lighter finish, but keep a little ghee in the dough for flavor.