Flaky Roti Canai with Coiled Buttery Layers
Inspired by techniques from King Arthur Baking.
Golden, flaky flatbread built from countless paper-thin layers, pan-fried until crisp outside and soft within, perfect for mopping up a curry.
Always check the labels of the products you use.
Method
- 1
Mix. Combine 330 g plain flour, 87 g '00' flour and 2 tsp fine salt in a mixer bowl.
- 2
Knead. Whisk 1 egg, 78 g condensed milk and 175 ml warm water into the flour and knead on low until soft and smooth, 8-10 min, then rest covered for 30 min.
- 3
Coat. Divide into 6 balls, roll smooth, coat each in a mix of 35 g softened butter and 3 tbsp oil, then rest covered at room temperature for at least 4 h.
- 4
Stretch. Oil the worktop and stretch each ball into a paper-thin sheet about 50 cm across, brushing with a little fat.
- 5
Coil. Fold the edges inward into a rope, coil into a snail and tuck the end under, then rest 30-60 min covered.
- 6
Flatten. Press each coil out to a 20 cm round.
- 7
Fry. Cook each roti in a lightly oiled pan over medium heat for 2-3 min per side until golden and crisp in spots.
- 8
Fluff. Stack 2-3 hot roti and scrunch between your palms to loosen the layers before serving.
Storage
Best eaten hot and fresh from the pan; any leftovers can be kept covered for a day and reheated in a dry pan to crisp them back up. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook
- small bowl
- baking tray
- cling film
- rolling pin
- large frying pan
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 9.3 g |
| Carbohydrate | 60.2 g |
| of which sugars | 7.3 g |
| of which free sugars | 7.1 g |
| Fat | 15.7 g |
| of which saturates | 4.7 g |
| Fibre | 1.9 g |
| Salt | 2.02 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
