Roti Canai (Roti Prata)

This crispy, flaky flatbread of Indian origin is real delicacy. It is found in several countries of South East Asia. Roti Canai Is the Malaysian adaptation of the Indian Paratha Roti. In Singapore, it is called roti prata.

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Makes 6

  • 3 cups all purpose flour
  • 1 large egg, beaten
  • 1 tsp salt
  • 1 tsp granulated sugar
  • ½ cup ghee or butter (room temperature)
  • ½ cup whole milk
  • ⅓ cup water

How to make Roti Canai /Prata:


  1. Sieve the flour and place it in a large bowl. Add the salt, sugar, butter or ghee and mix it.
  2. Add egg, milk and some water and try to knead all the ingredients to form elastic dough. It will take 6-7 minutes till is well done. The dough should be not wet but sticky.
  3. Transfer the dough out and cut into 5-6 equal pieces and form into small balls.
  4. Coat each ball with melted butter or ghee and arange them on a plate covered with a damn cloth.
  5. Let them rest for at least 4h at room temperature. When the dough is left in the fridge overnight before making roti should be warmed up as it is easier to work with.

Making the rotis:

  1. Coat the working surface (the rolling mat or board) with a butter (about 1 tbsp). Coat your hands with butter or olive oil.
  2. Arrange one dough ball in the center. Press with your palm to flatten dough into a 5-6 inch disc, not to thick, a little thinner around edges.
  3. Next, try to strech it more by moving around with your fingers by presing thicker parts, working your way around the perimeter of dough circle, pulling outwards to thin the dough. The dough should be very thin. It should reach about 20 inches in diameter.
  4. Next, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.
  5. In meantime heat the tava or pan. Spread some butter or ghee.
  6. Add one bread to the pan, and cook slowly, turning, about 3 per side, rotating occasionally to ensure even browning. Cook until each side is golden brown.
  7. Transfer the breads to working space, and then use a clapping motion slapping the bread together between your hands to separate the layers. Repeat with remaining roti, cooking one at one time. Serve immediately with a curry.

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