Roti Canai (Malaysian Style)

May 27, 2023May 27, 20230 2

Authentic Roti Canai (Malaysian Style) recipe for breakfast or brunch

by The Chefin Bakery

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

353

Sugar

Fat

Roti Canai is a popular pastry in Malaysia that is often eaten for breakfast or brunch. The flaky and crispy layers of this pastry are perfect for dipping in flavorful curry sauces. The dish has become popular all over Southeast Asia and can be found in many Malaysian and Indonesian restaurants around the world. It takes some practice to get the dough thin enough to achieve the desired flaky, crispy layers, but once you master the technique, you will be enjoying these delicious pastries in no time!

Instructions

1.	In a large mixing bowl, add the flour, sugar, and salt and mix.
2.	In another small mixing bowl, whisk together the condensed milk, eggs, and margarine.
3.	Gradually pour the wet mixture into the dry mixture, mixing by hand.
4.	Gradually add water and knead the mixture to form a ball of dough.
5.	Divide the dough into smaller portions, and roll each one into a thin sheet with your hands.
6.	Grease a pan with oil and place the rolled-out dough onto the pan.
7.	Cook each side for 1-2 minutes until golden brown.

PROS

Roti Canai is a popular Malaysian breakfast or brunch item that is quick and easy to make.

The flaky, crispy pastry layers are perfect for dipping in curry and other flavorful sauces.

CONS

This pastry is high in calories and fat and should be consumed in moderation as part of a balanced diet.

It takes some practice to get the dough thin enough to achieve flaky, crispy layers.

HEALTH & BENEFITS

Roti Canai is not a particularly healthy food, but it can be enjoyed in moderation as part of a balanced diet.
The eggs in this recipe provide a good source of protein, while the flour provides some essential nutrients like fiber and B vitamins.

	500 g flour
	15 g sugar
	7 1/2 g salt
	10 g condensed milk
	10 g eggs
	10 g margarine
	280 ml water