Easy Homemade Roti Canai Bread

Ready to explore some incredible around the world recipes right from your kitchen? If you're looking for an easy recipe for home made bread that’s both fun to make and incredibly delicious, then get ready to dive into the world of Roti Canai! This beloved Southeast Asian flatbread is famous for its irresistibly buttery, flaky layers, making it a fantastic addition to your international cuisine recipes collection. Originating from India and lovingly adopted across Malaysia, Singapore, and Brunei, Roti Canai isn't just bread; it's a cultural experience. Often enjoyed as a hearty breakfast or a delightful snack, typically served alongside a rich, flavorful curry, mastering bread how to make this iconic dish is a rewarding journey for cooking for beginners recipes enthusiasts and seasoned bakers alike. Let's get started on this international recipes easy adventure and bring the taste of authentic Roti Canai to your home!

Ingredients

• 200ml lukewarm water
• 2 tablespoons sweetened condensed milk
• 2 tablespoons butter (or ghee), melted
• 1 teaspoon fine sea salt
• 1 teaspoon sugar
• 300g all-purpose flour
• Neutral oil for shaping (e.g., vegetable, canola)
• Ghee or butter for frying

Directions

1. Mix the Wet Ingredients: In a large mixing bowl, combine the lukewarm water, sweetened condensed milk, melted butter (or ghee), fine sea salt, and sugar. Whisk everything together until the sugar and salt have dissolved.
2. Add the Flour: Gradually add the all-purpose flour to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms. If the dough feels too dry, add a tiny bit more water, a tablespoon at a time, until it just comes together.
3. First Knead & Rest: Turn the dough out onto a lightly floured surface and knead it gently for about 30 seconds. It doesn't need to be perfectly smooth yet. Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 20 minutes. This rest helps the gluten relax.
4. Second Knead for Smoothness: After resting, knead the dough again for about 5-7 minutes. You'll notice it becomes much smoother and more elastic this time. It should be soft and pliable.
5. Divide & Long Rest: Divide the dough into 8 equal balls. Lightly oil a tray or baking dish, then arrange the dough balls on it, making sure each ball is coated with a thin layer of oil to prevent drying. Cover the tray tightly with plastic wrap and let the dough rest at room temperature for at least 3 hours. For best results, you can even rest it overnight in the refrigerator (bring to room temp before proceeding). This long rest is crucial for flakiness.
6. Stretch the Dough: On a clean, well-oiled surface (a large countertop works best), take one dough ball. Using your oiled hands, gently flatten and stretch the dough outwards from the center. The goal is to stretch it into a very thin, almost translucent sheet. Don't worry if it tears a little; just gently patch it up and keep stretching. The thinner, the flakier!
7. Form the Pleated Rope & Spiral: Once stretched, carefully fold the edges of the dough towards the center, creating a long, pleated rope. Then, starting from one end, roll this rope into a tight spiral, tucking the end underneath. Repeat for all dough balls.
8. Flatten & Cook: Gently flatten each spiraled dough ball with the palm of your hand until it's about 6-7 inches in diameter. Heat a non-stick pan or griddle over medium heat. Add a dollop of ghee or butter. Place a flattened roti in the pan and cook for 2-3 minutes per side, or until it's golden brown and crispy. Press down gently with a spatula to ensure even cooking and encourage flakiness.
9. Serve Hot: Once cooked, remove the Roti Canai from the pan. Before serving, gently "clap" the roti between your hands (like a gentle applause) to further separate the layers and enhance its flakiness. Serve immediately with your favorite curry, dhal, or even a sprinkle of sugar for a sweet treat!