Roti canai

Name: Roti canai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Malaysia
Ingredients: 400 g plain wheat flour; 240 ml warm water; 1 tsp salt; 1 tsp sugar; 3 tbsp neutral oil for the dough; 60 g melted vegan margarine for stretching; Extra oil for the pan; Dhal or a light curry, to serve

Also written: roti chanai

This roti canai recipe stretches a Malaysian flatbread by hand until translucent, then folds and griddles it into flaky, crisp-edged layers.

Published on 4 February 2026·Updated on 25 September 2026

Vegan#bread#flaky#griddle#dhal#malaysian

Photo: avlxyz , CC BY-SA 2.0

Prep: 30 min
Cook: 20 min
Total: 50 min
Serves: 4
Difficulty: Hard

Method

Dissolve the salt and sugar in the warm water, pour it over the flour and knead for 10 minutes into a soft, very stretchy dough.
Divide into 8 balls, coat them generously in oil and rest them in a covered dish for at least 4 hours, ideally overnight.
On an oiled worktop, flatten one ball then stretch it with your fingertips into an almost transparent sheet, working around the disc.
Brush with melted margarine, then fold the edges into the centre to make a square, or roll it into a coil and press it flat.
Heat a heavy pan over medium-high heat with a little oil and cook each roti for 2 minutes per side, until blistered and golden.
Lift the roti out and clap it between your hands to concertina it, which separates the layers.
Serve at once with hot dhal for dipping.

The long rest is what makes the stretching possible; without it the dough will tear. A few holes in the sheet are no disaster, the folding hides everything.

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Vegan recipes

Frequently asked questions

Why does the dough need such a long rest?

Several hours resting in oil relaxes the gluten, which is what makes the dough stretchy enough to pull into a near-transparent sheet. Without it, it springs back and tears as soon as you stretch it.

My dough tears while stretching, is that a problem?

No, small holes disappear once the dough is folded into a square or coiled. Work on a well-oiled surface rather than a floured one, and stretch with your fingertips while moving around the disc rather than pulling from one side.

Why clap the roti between your hands after cooking?

It separates the layers created by the folding and the fat, giving that flaky, airy texture. Do it sharply, concertina-style, straight out of the pan while the roti is still supple.

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