MakanApa
Roti Canai

Roti Canai

Halal

An unleavened, laminated flatbread that's as much theatre as it is food. The mamak artisan stretches oiled dough paper-thin by spinning it with centrifugal force, folds it into layers, and slaps it onto a searing griddle where the trapped moisture flashes to steam, creating shatteringly flaky strata. Clapped between bare hands to reveal the soft, elastic interior.

breakfasticonicmamakstreet-foodnationwide

Difficulty

hard

Prep Time

30 min

Ingredients

  • flour
  • ghee
  • margarine
  • condensed milk
  • egg
  • salt
  • water

Variations

  • roti canai biasa
  • roti canai bawang
  • roti canai planta
  • roti cheese

Did You Know

The name 'canai' likely derives from 'Chennai' (formerly Madras), reflecting the dish's South Indian roots. A skilled roti canai maker can flip and stretch the dough into paper-thin sheets.

1×
0.5×4×

Nutrition Facts

1 piece with dhal (200g)

Calories
380kcal
19%
Protein
9g18%
Carbohydrates
48g16%
Fat
17g26%
Fiber
2g8%
Sodium
520mg23%

% Daily Value based on a 2,000 calorie diet. Values are estimates.

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