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    El Mundo Eats » Flatbread

    Published: Nov 26, 2017 · Updated: Aug 4, 2022 by Bea & Marco · This post may contain affiliate links · 162 Comments

    Malaysian Flatbread (Roti Canai)

    Jump to Recipe

    What Is Roti Canai?

    Roti canai if translated directly from Malay language would be “Flattened bread”. Roti is bread. Canai is flattened or more accurately is the method of throwing the bread dough in the air in a spinning motion, with the objective of getting thinner and bigger flat dough.

    Roti canai is a very known dish in my home country Malaysia. It’s a flatbread with influences from India. It’s usually sold in Mamak restaurants and eaten with dhal curry. You can also have it with fish curry and sambal or with any of these curry recipes:

    • Dhal Curry
    • Sardine Curry
    • Chickpea Curry
    Malaysian Flatbread Roti Canai

    Roti Canai And Us

    In my whole entire life back in my home country, I’ve only bought roti canai at our favorite Mamak restaurants.

    When the whole family get together or when relatives came to visit, I would get up very early in the morning and went to buy like 30-40 pieces of roti canai for breakfast. My nephews or nieces would tag along. And yes, we’re that many.

    Roti canai

    I remember in my 11th birthday my father asked me what I wanted, I said I wanted roti canai. And so he bought me roti canai.

    Roti canai for me is not only a flatbread that I eat with dhal curry. For me, it reminds me of all those wonderful memories that I cherish of my family.

    And now that I’m living here in Spain, I don’t want to lose all that. I started making my own roti canai. Something that I thought I would never be able to do. But I did it. Until now.

    Making roti canai

    My husband is a fan of roti canai after I introduced it to him. He just fell in love with roti canai and dhal curry. Sometimes I think he’s a bigger fan than I am.

    And now for me making roti canai is nothing rare. I like to use my standing mixer to do all the kneading. It does take quite some minutes to knead as we want the dough to be very elastic. This will make it easier to stretch later.

    I don’t do the flying dough method. No, nope. I simply stretch the dough on my kitchen top until it’s transparent thin. Then I would make it into round or square shape. In the video below you can see how I always do it. It’s very simple.

    Making roti canai

    My husband on the other hand, is practicing the flying dough method. Once he nail it, maybe we film it for the channel.

    So if you’re living abroad and missing your roti canai, do try this recipe. Or if you’re back home and simply want to make homemade roti canai, this recipe is for you. I hope you will like the roti canai like we do.

    Video Recipe

    Malaysian Flatbread Roti Canai

    Malaysian Flatbread (Roti Canai)

    Authentic Malaysian flatbread recipe or famously known as roti canai. Fluffy and soft with crispy edges. This homemade roti canai is very easy to prepare.
    Author: Bea & Marco
    5 from 28 votes
    Print Pin Rate
    Servings: 10 pieces
    Prep Time30 mins
    Cook Time10 mins
    Passive Time8 hrs

    Ingredients  

    • 4 cups bread flour (520 g)
    • 1 egg , room temperature
    • 3 tablespoon unsalted butter (40 g), melted
    • 1 tablespoon sweetened condensed milk
    • 1 ¼ cup water (310 ml)
    • 1 teaspoon salt (not shown in video)
    Prevent your screen from going dark

    Instructions

    The Dough

    • In a standing mixer bowl, add in flour, salt, egg, melted butter, condensed milk and water. Mix to incorporate and knead for 10 minutes. Leave to rest for 10 minutes and knead for another 5 minutes.
    • Divide the dough into 10 small balls. Coat each ball generously with unsalted butter and place them in a container that has been generously buttered. Cover the container tightly with cling film and keep in the fridge overnight.

    Shaping

    • The next day. Spread some unsalted butter on the working surface. Take one ball and lightly flatten it. Press and push the dough with the heel of your palm to make it bigger. Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften unsalted butter on it to help the stretching. Optional, lift up one edge of the dough and gently pull to stretch it even more.
    • Scrape and push the upper end of the dough to the middle. Do the same to the lower end, forming a wrinkle thin log. Starting at one end of the log, roll it into a circle and tuck the other end inside. Leave aside for 10 minutes before cooking. Meanwhile you can continue with the rest of the balls.

    Cooking

    • Once ready to cook, take one rolled circle and flatten it into more or less 10-15 cm diameter. Heat some unsalted butter on a pan using medium heat. Place the flatten dough on the pan. Cook for several minutes and then flip. Continue cooking for some minutes more.
    • This is important for a fluffy roti canai. Remove the cooked roti canai and place it on a working surface. Immediately yet carefully grab it using both of your hands and squeeze it to the center. We want to fluff it. You can see this part more clear in the video above.
    • Keep the roti canai under a kitchen cloth to keep them warm. They're best eaten with dhal curry or any type of curry with some sambal. Enjoy!

    Notes

    1. If the balls are a bit difficult to spread (the next day), rest them at room temperature for 10-15 minutes.
    2. This roti canai is with less salt because it's not intended to be eaten alone. It's usually dipped in varieties of curries. Add more salt as needed, depending on how you want to eat it.
    3. Using All Purpose Flour
      • I've tried using all purpose flour and my verdict is; although it's not as flexible as using bread flour (due to lack of gluten developed), it is still workable. The dough also tends to break when you stretch it very thin.
      • Use LESS water. I'd suggest start with 1 cup (250 ml). When kneading, look inside the standing mixer bowl, the dough shouldn't stick to the bottom or side and the bowl should be clean of dough (nothing sticks). Add flour bit by bit as needed. I ended up adding around 4-6 tablespoon (30-50 g) more.
      • The dough should be soft but not sticky. Watch the video above to see the right texture.
    4. Substitute To Sweetened Condensed Milk
      • I've tried using ½ tablespoon (10 g) honey, it works just fine.

    Nutrition Facts

    Calories: 234.9kcal, Carbohydrates: 39.5g, Protein: 7.2g, Fat: 5g, Saturated Fat: 2.6g, Cholesterol: 28.4mg, Sodium: 248.7mg, Potassium: 68.3mg, Fiber: 1.3g, Sugar: 1.3g, Calcium: 18.6mg, Iron: 0.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Mia says

      June 08, 2020 at 7:29 pm

      Thank you for the recipe! My family loved it! was just wondering can we freeze the left over dough? It was too much for our family. I have 6 ball of dough left.

      Reply
      • Bea says

        June 09, 2020 at 8:56 am

        Hi Mia! I'd recommend you cook them first and then freeze. At least that's how I always do it. Hope it helps!

        Reply
    2. Karin Roberts says

      May 30, 2020 at 9:11 pm

      5 stars
      I would like to say thank you for this recipe. I have tried it twice now and it is flawless. I spent 4 years of my early childhood in Malaysia and my favorite meal was roti canai and dhal curry. When my family moved back to the US it was devastating to me that roti canai was not readily available. I honestly think I have been able to find it only a handful of times in the last 15 years. Being able to make it at home is a luxury. Because of you, I was able to introduce one of my favorite foods to my husband and relive happy childhood memories.

      Reply
      • Bea says

        May 31, 2020 at 8:24 am

        Hi Karin! I'm honoured and happy to know that you're enjoying roti canai freely again. Food that comes with fond memories are the best, right? Thank you so much and take care!

        Reply
    3. Karla Ocampo says

      May 29, 2020 at 3:50 pm

      Hi what if I added too much butter?

      Reply
      • Bea says

        May 30, 2020 at 8:28 am

        Hi Karla! At what point did you add too much butter?

        Reply
    4. Kathrin says

      May 28, 2020 at 9:38 pm

      Terima kasih!
      I have lived in Malaysis/Kelantan for 3 years, and I dearly miss roti canal. Funny enough, I never had the idea to try and make it... but I shall sure give it a try tomorrow!

      Reply
      • Bea says

        May 29, 2020 at 8:01 am

        Really? That's awesome! I hope you have fun making it, it's not as difficult as everybody thinks it is. Dan sama-sama! 😀

        Reply
    5. Rob Lucas says

      May 26, 2020 at 10:24 am

      Wow!! Looks delicious. I'll be making some.

      Reply
    6. P says

      May 24, 2020 at 7:44 pm

      Hi Bea,

      Is there any way I can make this the same day, instead of the next day?

      Reply
      • Bea says

        May 25, 2020 at 2:16 pm

        Yes, I've tried having the dough ready and resting for 4 hours and it worked. Less flavour developed but yea, doable. Hope it helps.

        Reply
    7. Cristina Rosu says

      May 18, 2020 at 1:50 pm

      Also just a heads up - the link to dhal curry on the page goes to a picture not a recipe. Not sure if you intended it that way.

      Reply
      • Bea says

        May 20, 2020 at 9:32 am

        Thank you so much for the heads up! I've corrected it 😀

        Reply
    8. Cristina Rosu says

      May 18, 2020 at 1:49 pm

      Hi Bea. Thanks so much for sharing this recipe and the beautiful memories and back story. I'm going to give it a try today with some lentil curry 🙂

      Reply
      • Bea says

        May 20, 2020 at 9:30 am

        Hi Cristina! I hope you had fun making it! I just made it together with murtabak and dhal curry last Sunday. Enjoy!

        Reply
    9. TARA says

      May 10, 2020 at 4:39 am

      Hello. I am thrilled to try your recipe. My husband and I spent 6 weeks in Kuala Lumpur in 06 of '98. This was our favourite breakfast, usually with the bananas & egg. I am living in a small community in Mexico now & bread flour is difficult to come by. I guess I'll be using a lot of elbow grease for this one. I have also just purchased salted butter. Should I omit the salt in the recipe or use a lesser amount?

      Reply
      • Bea says

        May 12, 2020 at 9:37 am

        Hi Tara! I'd say skip the salt since you're going to coat the balls with butter also afterwards. I've tried banana and egg roti canai and yes, they were delish! Have fun making these!

        Reply
    10. Jo says

      May 07, 2020 at 6:21 am

      Is it better to knead by hand or handmixer with dough hooks if you don’t have a stand mixer?

      Reply
      • Jo says

        May 07, 2020 at 6:32 am

        Also are you supposed to leave the dough that’s been in the fridge overnight out for 10 mins before rolling it out?

        Reply
        • Bea says

          May 12, 2020 at 10:17 am

          Personally I don't do that. But if you find it difficult to roll out, yes leave it for a few minutes.

          Reply
      • Bea says

        May 12, 2020 at 10:16 am

        I'd say better knead it by hand since I find handmixer with dough hooks don't really knead that good.

        Reply
        • Sandra says

          May 25, 2020 at 1:57 am

          Dear Bea,

          Do I need to use condense milk? Can I use cream instead?

          How much can I use if cream is allowed?

          Sandra

          Reply
          • Bea says

            May 25, 2020 at 2:10 pm

            Hi Sandra! Please refer to my substitute of condensed milk in the recipe card above, thanks!

            Reply
        • Tanj says

          October 05, 2020 at 7:36 am

          Hi! Can I use all purpose flour instead of bread flour? What would be the difference? Will it be on the texture?

          Reply
          • Tanj says

            October 05, 2020 at 7:38 am

            Sorry, I jumped right into to the ingredients and recipe. The answer is already there. Thanks!

            Reply
            • Bea says

              October 05, 2020 at 11:58 am

              Great! Have fun making it 😊!

          • Samantha says

            October 29, 2020 at 6:47 pm

            Hi Bae, may I know can I keep them in the freezer after shaping them?
            And how to prevent them sticking to each other if I were to keep them in the freezer please.

            Thank you.

            Reply
            • Bea says

              October 30, 2020 at 10:54 am

              Hi Samantha. I'd recommend you to freeze them already cooked. Wrap them individually with cling film and just place in the freezer. Thaw at room temperature and reheat in a pan (few minutes in the oven works also). Hope it helps.

    11. Betty Ellis says

      May 04, 2020 at 3:35 am

      5 stars
      I made this today having refrigerated the dough over night. I enjoyed the challenge of making it and found it not difficult. I did forget to butter the dough at first as I stretched it out and found it easier when I did. I have yet to learn to get the dough paper thin.
      Unfortunately I ate for of the flat bread while making them.
      They were so very very delicious.

      Reply
      • Bea says

        May 04, 2020 at 9:56 am

        Haha! Yes they're very tempting to just look at, right? I'm happy that you find it fun and not difficult to do. Thank you Betty!

        Reply
    12. Lil says

      April 29, 2020 at 2:36 am

      Hi Bea, I don't hv condensed milk. Can I substitute with just 1% low fat milk. That's just about what I have 😜 I am in the wilderness in my cottage in Canada! Can't wait to try making roti canai. Thanks!

      Reply
      • Bea says

        April 29, 2020 at 8:45 am

        Hi Lil! Just use honey or some sugar. Roti canai in the wilderness, I love it! Have fun!

        Reply
    13. Nina radzlan says

      April 27, 2020 at 3:11 pm

      I just come accross your roti canai recipe. Thanks for sharing. Your instructions is very clear. I believe i can do it (?) During this Movement Control Order (MCO) this is one of my aciviities, aside Working From Home tasks. I hope i'll be able to do it this weekend. Wish me luck. Thanks again

      Reply
      • Bea says

        April 28, 2020 at 8:43 am

        Of course you can, Nina 😀 ! Good luck, let me know how it goes!

        Reply
    14. Jeri says

      April 26, 2020 at 4:01 pm

      5 stars
      Thank you for this recipe, it is so clear instructions and easy to follow.
      My son love it.

      Reply
      • Bea says

        April 27, 2020 at 9:12 am

        Awesome! I'm happy to know that, thank you Jeri!

        Reply
    15. ANGIE says

      April 25, 2020 at 7:14 am

      5 stars
      Tried and it tasted delicious. We’re in movement control order now and my daughter who missed it was happy with what I made. Thanks for the video. Made it all clear. I do have some difficulty to get it flattened before frying. Any reason for that?

      Reply
      • Bea says

        April 25, 2020 at 8:22 am

        Hi Angie! Try resting the twisted balls for 10 minutes to relax them, then flatten them. It'll be easier. I'm happy to know that your daughter loved it, thank you!

        Reply
    16. Rizal says

      April 21, 2020 at 4:01 pm

      Loved the recipe. Just a point to note though...'canai' actually means flattening the dough..

      Hope i didn't come across sounding rude. Thanks again for the recipe...

      Reply
      • Bea says

        April 21, 2020 at 6:11 pm

        Ok noted! Have rectified the post accordingly. Thank you!

        Reply
    17. Weemee says

      April 15, 2020 at 10:44 pm

      Hello there,
      After watching and researching so many websites and videos on making roti canai, I decided to use yours for its simplicity to understand.
      I have made my dough and they’re resting at the moment. Can’t wait till dinner tomorrow.
      In my excitement whilst making the dough, I actually added the water to the dry ingredients from the beginning instead of gradually adding it in. As a result, my dough was still sticky after the 10-10-5 minutes method. I decided to gradually add more for as I used the standing mixer to knead it. It was set to knead at probably speed 2/3. Do you think my sticky dough is due to the swing of water at the beginning or due to the speed of the mixer? I don’t believe the recipe stated a l kneading speed to use. I also used bread flour that’s from a bakery. So what could have gone wrong? I did save it in the end. Fingers crossed tomorrow.

      Reply
      • Wee Mee says

        April 16, 2020 at 9:23 pm

        Hello, so we had the roti for dinner, it wasn’t bad for the first try. I managed to stretch it out a lot till transparent but when I tried it, it was not as thin as I’d expected. Anyhow the family liked it. Thank you.

        Reply
    18. Debbie says

      April 08, 2020 at 8:43 pm

      Hi Bea

      I am in the UK and the kids love roti. Is there a possibility of substituting the condense milk for sugar? I can't get it at the moment due to the current situation.

      Reply
      • Bea says

        April 09, 2020 at 12:14 pm

        Hi Debbie! Yes of course, no problem. Have fun making the roti!

        Reply
    19. Chooi Si says

      April 06, 2020 at 2:24 pm

      Thanks for sharing the recipe! I’m living in Melbourne and roti canai is expensive here. It’s been great having homemade roti 🙂

      Tried it a couple of times and found that room temperature dough works much better in stretching, therefore requiring some time out of the fridge before frying.

      My roti however turned out more chewy / doughy rather than the desired light and fluffy. I kneaded it like crazy too!

      Could it be my kneading technique or temperature of frying/amount of oil? Or perhaps temperature of tap water not being warm enough? Getting real technical here!

      Cheers

      Reply
      • Bea says

        April 07, 2020 at 4:43 pm

        Hi Chooi! Yes it’s always great to be able to make our own roti Canai at home (in my case since I haven’t seen any cafés or restaurants selling any 🤣.) Sorry to hear about your dough. Maybe it’s because of the water? I don’t use warm water that’s why I didn’t specify it (warm water) in both the video and recipe card. Also try stretch it as thin as you can (till transparent). As for the kneading goes, the dough shouldn’t break when you start pulling it. It should feel very elastic and on the soft side. Let me know how it goes if you make it again next time. Hope it helps 😊.

        Reply
    20. Michelle says

      April 01, 2020 at 12:54 am

      Is there a way to make half of this recipe?

      Reply
      • Bea says

        April 02, 2020 at 11:29 am

        Hi Michelle! What you can do is weigh the egg (large), whisk it a bit and then just use half amount. That's how I do it when I make recipe testings with half egg. Hope it helps.

        Reply
    21. Dennis says

      March 30, 2020 at 7:59 am

      5 stars
      Hi, Bea. Thanks for the great video and recipe. I tried it and mine turned out to be flaky and crumble apart after it's cook and when I use both hands to "clap it together". I knead it by hand. Is it because I didn't knead long enough. Also I used regular flour and rest it for 6 hours. Appreciate your response. Thanks

      Reply
      • Bea says

        March 30, 2020 at 10:45 am

        Hi Dennis! All purpose flour doesn't have high protein content like bread flour (which needed to form gluten and give structure and chewiness to the bread). If you don't have bread flour now (I know it's difficult to get it these days), try kneading it until you get a smooth surface and when you press your finger on it, it makes a dent and then bounce back. Hope it helps, and thank you!

        Reply
        • Dennis says

          March 31, 2020 at 8:16 pm

          Thanks for the prompt response. I will try it as suggested. By the way, what speed did you use for your mixer?

          Reply
          • Bea says

            March 31, 2020 at 9:58 pm

            No problem! For my Kitchenaid, I always use speed 1 to incorporate ingredients and then change to speed 2 for kneading 🙂

            Reply
    22. Scott and Jenny says

      December 30, 2019 at 8:37 am

      5 stars
      Best tutorial video and recipe ever!!!
      Thanks to you now I can make roti canai at home. We loved it so much when we spent 1 month in Malaysia for vacation. God bless!!!

      Reply
      • Bea says

        January 01, 2020 at 9:43 am

        Oh that's awesome! Yes, roti canai is one of the delicious food in Malaysia. Thank you! XOXO

        Reply
        • Sara says

          March 29, 2020 at 3:35 pm

          Hi - I am trying this recipe for the first time. Can I do it without milk? I don’t have that type of milk at home.. 🙂

          Reply
    23. Cyd Larkin says

      December 05, 2019 at 8:54 pm

      I am anxious to make this bread; but I have a question. Condensed milk? It looks like sweetened condensed milk, or is it very thick evaporated milk? The only condensed milk we have in the States is sweetened condensed milk.: is that what I should use?

      Reply
      • Bea says

        December 07, 2019 at 12:26 pm

        Yes it is sweetened condensed milk, let me know how it goes 😊

        Reply
    24. Alvrie says

      October 23, 2019 at 7:42 pm

      Hola Bea y Marco!

      Gracias por la receta! Reminds our days when we were living in Kota Kinabalu, Malaysia.
      If i may ask, where are you from in Malaysia? Im from Indonesia & my wife is Spanish. We met in while we working in Malaysia.

      Reply
      • Bea says

        October 26, 2019 at 8:05 am

        Hola Alvrie! De nada, espero que te guste! I'm from Pahang. And where are you both from in Indonesia and Spain?

        Reply
    25. Nathan M. says

      September 29, 2019 at 10:01 am

      5 stars
      I made this roti and your murtabak. They came out delicious. Thank you for putting very detail video for the process of making it.

      Reply
      • Bea says

        September 30, 2019 at 8:31 am

        Oh that's great! I'm happy to know you find it very useful. Thank you Nathan!

        Reply
    26. Heather says

      August 17, 2019 at 11:48 am

      5 stars
      Found this recipe on Pinterest. Trust it tastes as good as it looks. Thank you so much for sharing this delicious recipe. Watching the video really helped. Everyone in my family loved it as well!!

      Reply
      • Bea says

        August 18, 2019 at 8:34 am

        Oh I'm so excited to hear that, Heather! I'm happy that everybody loved it, thank you so much!

        Reply
    27. Dian Yuanti says

      August 15, 2019 at 7:12 am

      Thank you for the recipe.. this was my first time for making roti canai by myself.. my Jani really love it!! Sy suka... ❤❤

      Reply
      • Bea says

        August 16, 2019 at 8:25 am

        Awesome, thanks Dian! XO

        Reply
    28. Kim says

      August 14, 2019 at 5:53 pm

      Thank you for sharing the recipe.

      My son is sensitive to egg ingredients (allergies).. Is there a way to make this recipe without eggs?

      Reply
      • Bea says

        August 16, 2019 at 8:28 am

        I haven't tried it without egg, sorry though!

        Reply
    29. FD says

      August 08, 2019 at 7:11 pm

      5 stars
      Thank you very much, it was well worth the effort! The grandchildren enjoyed it

      Reply
      • Bea says

        August 09, 2019 at 10:15 am

        That's awesome to know, thank you so much!

        Reply
    30. mary says

      August 05, 2019 at 8:23 pm

      you say " condensed milk". is this condensed milk such as carnation condensed, or is sweetened condensed milk such as eaglebrand condensed milk? one is sweet, and the other is not. one is thicker, and the other thinner.

      Reply
      • Bea says

        August 06, 2019 at 7:11 pm

        It's sweetened condensed milk, the thicker one. Hope it helps.

        Reply
    31. Jade says

      July 23, 2019 at 1:35 pm

      hi!

      i was making this recipe when i realised that i have too much dough. is it okay to leave the leftover dough in the freezer to use another time? if yes, how long do you think it would be okay in the freezer?

      - jade.

      Reply
      • Bea says

        July 23, 2019 at 2:00 pm

        Hi Jade! I would recommend you making and cooking all of them. Then freeze them individually wrapped in cling film, in ziploc bag. Hope it helps.

        Reply
    32. samantha says

      June 25, 2019 at 3:19 am

      we loved the thousand layer bread we had at wonderful malaysian restaunrant called rangoon am excited to try to make an all orgnaic version at home !

      can i substitute the condensed milk with something else if cant find orgnaic one?thank you !

      Reply
    33. Bek says

      June 08, 2019 at 1:34 pm

      Hi Bea,

      I’ve just spent two years in Malaysia and miss the roti canal soooo much! I’m excited to try it and I’m wondering if you might have a recipe for the gravy or Dahl we used to dip it in, was bright orange and we always had the chicken one, quite a thin texture.

      Would very much appreciate it if you did!

      Reply
      • Bea says

        June 09, 2019 at 8:37 am

        Yea? I'm excited to hear that 🙂 . And yes, I do have the dhal recipe, it's here. The dhal freezes really good (I do it all the time). Have fun making both, thank you Bek!

        Reply
    34. Mary says

      May 27, 2019 at 7:44 pm

      Is that sweetened condensed milk?

      Reply
      • Bea says

        May 28, 2019 at 3:38 pm

        Yes it is.

        Reply
        • Michelle D. says

          May 02, 2020 at 3:34 pm

          Hi. Is it necessary to use condensed milk or can I use regular fresh milk?

          Reply
          • Bea says

            May 02, 2020 at 6:29 pm

            Hi! Just use 1/2 of sugar instead. Hope it helps.

            Reply
    35. Eileen says

      May 27, 2019 at 8:11 am

      Hi Bea,

      So glad I came across your blog. I am a Malaysian living in California who loves roti canal too. Now I can try your recipe.

      Thank you so much for sharing.

      Reply
      • Bea says

        May 27, 2019 at 10:12 am

        Hi Eileen, it's always nice to see a fellow Malaysian here. Hope you'll give this roti canai a try, it's one of our favourites. Thanks!

        Reply
    36. Intan says

      May 23, 2019 at 2:00 pm

      Hi, l like roti canai but never make it before, your recipe very clear and detail, l would try to make it,
      can l use whole meal flour mix with bread flour 50-50
      Thanks

      Reply
      • Bea says

        May 24, 2019 at 10:41 am

        Hi Intan, honestly I've never tried using whole meal flour with roti canai. I would think that it's doable but perhaps it would come out a bit denser (like any other whole meal flour breads). I'm not sure about the elasticity also (when stretching). Sorry though!

        Reply
        • Intan says

          May 24, 2019 at 12:42 pm

          Hi Bea thanks for your answer, that help me, so l not waste my time, try to make it with whole meal flour.
          Will follow the instructions in your recipe and get my canai craving satisfied.
          Thank you

          Reply
          • Bea says

            May 25, 2019 at 7:49 am

            No problem, have fun making the roti canai! 🙂

            Reply
    37. NORMAN RAILEYS says

      May 13, 2019 at 9:34 am

      5 stars
      THE BEST ROTI CANAI EVER!
      With your very clear instructions video, I managed to make roti Canai with success. Butter really makes a difference in the taste. Delicious!
      THANK YOU!!

      Reply
      • Bea says

        May 16, 2019 at 4:57 pm

        That's great, Norman! I'm happy to know that you find the video useful since yes, making roti canai does require a few steps to it. Thank you so much!

        Reply
    38. paul says

      May 04, 2019 at 9:05 pm

      5 stars
      I have seen Indians flattening the dough in a different way, fascinating. my best is just folding it into square. nevertheless, this roti canai is as delicious as i remembered when i had it. like always, thank you.

      Reply
      • Bea says

        May 07, 2019 at 9:39 am

        So you've had roti canai before? Awesome! Yes, I'm the same also, am not a pro trained Mamak that can toss the dough in the air 😀 . I'm so happy that you made the roti canai and loved it. Thank you so much Paul!

        Reply
    39. Foon Lam says

      May 01, 2019 at 10:02 pm

      Thanks for sharing the stretching method Bea. I've always wanted to make roti canai but was always put off coz I used to always tear the dough when I try to canai it. Now that I see stretching the dough the way you showed it also gives almost the same thiness, I am definitely going to try it. I love roti canai. I eat it for breakfast at the mamak stall every day when I am lucky enough to visit Malaysia.

      Reply
      • Bea says

        May 02, 2019 at 4:17 pm

        Hi Foon! I'm not a pro trained mamak to be doing the flying canai method 😀 but yes this method works as great also. If the dough tears here and there, no worries, it's fine since we will be folding it anyway. I'm excited to know another roti canai lover and that you've been to Malaysia. Thanks Foon!

        Reply
    40. Victoria Emberton says

      April 06, 2019 at 1:25 pm

      5 stars
      Thank you so much. Brilliant recipe and Video
      Kind regards

      Victoria from Shropshire U.K.

      Reply
    41. Helena says

      January 21, 2019 at 7:43 pm

      4 stars
      Hi Bea,

      Long, long time since I made these and I lost my favourite recipe. Took me ages to find one that looked a lot like it. Thank you so much for posting it. Yum. My three daughters loved it. I am now a very popular mama. And they have also learned that when the budget is a little tighter, you don't need to miss out, you just need to roll your sleeves up and be a little more resourceful. Now I can't wait to try your dhal curry recipe. Also looking forward to seeing your husband's video. Please encourage him.

      Thanks and regards from New Zealand.

      Reply
      • Bea says

        January 23, 2019 at 8:27 am

        Hi Helena, I'm happy that you and your daughters loved it 🙂 . I agree, with a bit of effort we can eat as good or even better than going to fancy places. Hope you'll like the dhal curry also. Marco is down with flu since last week, he's hoping to get better soon to continue editing the videos 😀 Thank you so much Helena!

        Reply
    42. Paula Destacamento says

      January 21, 2019 at 3:56 pm

      Hi! I'm Pola from the Philippines. My mom and I enjoy roti so much but it's a little expensive here so I wanna try making them and your recipe looks so promising. My question-- Is overnight cooling required? Or can I shape and cook them right away? Thanks in advance!

      Reply
      • Bea says

        January 22, 2019 at 8:57 am

        Hi Paula! Leaving the dough overnight will develop the flavours and also help make it flexible and easier to work with. Personally I wouldn't shape them right away. Hope it helps 🙂

        Reply
    43. fa_parma says

      January 06, 2019 at 1:11 am

      5 stars
      Hai Bae, i'm from Indonesia, got stumbled upon your canai recipe at about 6 months ago. Your recipe is the best one i tried, never fails, all credits to you. Unsalted butter is expensive in Indonesia, i replaced it with margarine, of course it gives that salty taste to it, it's ok though, but can i substitute the butter with flavorless vegetable oil instead?
      Huge thanks for SHARING this great recipe (some people would keep it to themselves)

      Reply
      • Bea says

        January 08, 2019 at 8:38 am

        Hi Farah, I'm excited to know that you've tried the recipe and liked it 😉 Butter gives the roti canai that buttery taste but yes, you can use flavourless vegetable oil instead. Thank you so much for your kind words and for the love! 🙂

        Reply
    44. mira says

      December 28, 2018 at 11:34 am

      5 stars
      good job. may god bless u for sharing this recipe. tasty...sedap sangat.

      Reply
      • Bea says

        January 03, 2019 at 10:26 am

        Hi Mira! I always make it whenever we have cravings for roti canai. Makan bersama kuah kari, memang sedap 😀 😀 😀 Terima kasih Mira!

        Reply
        • Bianca says

          April 20, 2020 at 11:00 pm

          Hi Bea,

          Thanks for the awesome recipe can’t wait to try it! Do you only recommend using bread flour? I have wheat flour and was wondering if it would still come out the same.

          Reply
          • Bea says

            April 21, 2020 at 10:09 am

            Hi Bianca! Yes I'd recommend bread flour for the structure and texture. You can still use all purpose flour but it wouldn't be the same though. Hope it helps 🙂

            Reply
    45. Micheal Chan says

      December 27, 2018 at 7:48 pm

      5 stars
      Hello! Thank you for your recipe. I could stretch the dough without breaking it after several attempts lol! Keep up the good work.

      Reply
      • Bea says

        January 03, 2019 at 10:20 am

        Haha! Well that's the fun part, right? The dough is very flexible, you will be a pro in no time 😀 Thank you Micheal!

        Reply
        • Victoria Emberton says

          April 06, 2019 at 1:35 pm

          5 stars
          Thank you so much. Brilliant recipe and Video
          Kind regards

          Victoria from Shropshire U.K.

          Reply
          • Victoria Emberton says

            April 06, 2019 at 1:37 pm

            5 stars
            Can I freeze the dough till I need it?

            Reply
            • Bea says

              April 06, 2019 at 5:31 pm

              Hi Victoria! Honestly I haven't tried freezing the dough so I can't really say if it would work good or no. I do freeze the cooked roti canai all the time though. I wrap them individually in cling film and put them in ziplock bag and into the freezer. I thaw the roti canai at room temperature and then I either heat it in microwave or in a pan to bring it back to life. Hope it helps. Thank you so much Victoria!

          • Bea says

            April 06, 2019 at 5:32 pm

            Thank you Victoria, I'm happy to know that you enjoy it!

            Reply
            • Victoria Emberton says

              April 06, 2019 at 6:38 pm

              Thank you for getting back to me with your good advice. I will try one of each for freezing and get back to you with my results
              Kind regards

              Victoria

    46. Rusdi says

      December 11, 2018 at 6:55 pm

      Goodness you make roti canal? I want to make also this weekend. I tell you later. Thank you. Can I use normal flour. Tepung gandum.

      Reply
      • Bea says

        December 12, 2018 at 8:52 am

        Haha! What to do, no gerai mamak here to buy murtabak or roti canai 😀 . I would recommend you to use bread flour since it has a higher protein content and will help in gluten development with all the kneading in this recipe. The dough will be more flexible and senang nak canai.

        Reply
        • Rusdi says

          December 17, 2018 at 3:09 pm

          5 stars
          Thank you for this recipe. I made this recipe last weekend and enjoyed the delicious roti canai with some friends. We felt like in Malaysia. Thank you again for sharing. Next try murtabak. May God bless you.

          Reply
          • Bea says

            December 18, 2018 at 8:14 am

            Hey I'm excited to know that you've tried and liked it! Yes, I agree. Having a piece of hot roti canai with some dhal curry really reminds of home. Hope you'll like the murtabak also. Thanks for the love Rusdi!

            Reply
        • Bernadette Kueh says

          April 11, 2020 at 11:13 am

          Hi Bea,
          I would like to try the dhall curry but can't find the recipe. The link in this page just leads to a tempting picture.
          Can you share the recipe?

          Thank you,
          Bernadette

          Reply
      • Ramesh says

        May 09, 2020 at 2:42 pm

        I stay in France wat flour can i use to make my roti prata

        Reply
    47. She Chin Lee says

      July 30, 2018 at 4:31 am

      Hi El Mundo,
      Thanks for your recipe.
      I tried another recipe with bread maker, is your recipe works ok if I put it in the bread maker?
      Also have you tried to use Ghee instead of butter?

      Thanks.

      She Chin.

      Reply
      • El Mundo Eats says

        July 30, 2018 at 8:34 pm

        Hi She Chin! I don't own a bread maker so I'm afraid I can't really say if it's ok or not to use it since I'm not familiar with the machine. I'm sorry. I'm using butter as it's easier to find in my place so no, I haven't tried using ghee. Hope this helps. - Bea 🙂

        Reply
    48. Yan says

      January 12, 2018 at 10:45 am

      Hi, you used butter in this recipe. Do you recommend vegetable oil too?

      Reply
      • El Mundo Eats says

        January 12, 2018 at 5:50 pm

        Hi Yan! Yes you can use vegetable oil but butter gives the roti canai that extra wonderful taste. I've used vegetable oil before but personally I would stick to butter. Hope this helps. Thanks for leaving a comment here Yan!

        Reply
    49. jojo says

      January 09, 2018 at 10:43 pm

      hi! great receipe thanks! can they be kept for 2 days? i didnt use all of them.

      Reply
      • El Mundo Eats says

        January 10, 2018 at 7:23 pm

        Hi Jojo! I'm assuming you're referring to the cooked roti canai? Yes, they can. Keep in a tight container in a fridge. Heat them a bit to get that fresh taste again. They're also good to be frozen. Thank you for trying my recipe, I'm happy to know you liked them!

        Reply
        • Siti says

          April 01, 2020 at 7:58 am

          Sedao...mmg jadi....

          Reply
          • Bea says

            April 02, 2020 at 11:30 am

            Terima kasih!

            Reply
    50. Sekut Gelpu says

      December 25, 2017 at 8:22 pm

      Can i use all purpose flour?

      Reply
      • El Mundo Eats says

        December 26, 2017 at 4:21 pm

        Hi Sekut! The difference between all purpose flour and bread flour is the protein level. Bread flour has a higher level of protein that helps with gluten development, which what we are looking for in this recipe, with all the kneading. You can use all purpose flour but I would not recommend it. I hope this helps. Thank you!

        Reply
      • Rene’e Yonnetti says

        May 13, 2020 at 2:17 am

        Looks absolutely amazing, thank for sharing your special recipe, just wondering, do I used sweetened condensed milk or regular? Rene’e

        Reply
        • Bea says

          May 13, 2020 at 8:36 am

          Use sweetened condensed milk 🙂

          Reply
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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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