Roti Canai

My first attempt at making roti canai last year was a flop. The roti lacked flavour and texture. In other words, it was as good as a piece of cardboard.  When I watched Masterchef Australia 09 which was only shown in the UK in February this year, Poh, the eventual runner-up made some fine roti in one of the tests.  I found a good recipe for roti on Poh’s Kitchen which I just had to try. The roti turned out soft, as tasty as roti canai you’d find in good stalls in Malaysia and easy enough to make.  Here is the recipe for ease of reference.

Ingredients (makes about 8 – 10 roti)

  • 500g plain flour
  • 2 tbsp margarine, softened
  • 1/2 beaten egg (I gave this a miss and added an extra tbsp of margarine)
  • 1 tsp salt
  • 2 tbsp condensed milk
  • 1 tsp sugar
  • 1 1/3 cup water (I’d go with 1, and take it from there)
  • extra margarine
  • vegetable oil


  1. In a big bowl, mix the flour, salt and sugar
  2. Make a well in the centre of the bowl and add the water, condensed milk, egg yolk and margarine
  3. Mix well, and pour the dough out onto a pastry mat. Knead well until the mixture forms a smooth dough
  4. Split the dough into 10 pieces.  Knead each piece of dough until smooth, and form into a ball
  5. Rub each ball with the softened margarine and place in a baking tray, side by side
  6. Cover with clingfilm and leave to rest overnight
  7. When you’re ready to make the roti, oil a pastry mat. Knead each ball into a round shape, fold the corners to form a square. Stretch out the square and cook on a non-stick frying pan. (You might need to add some butter onto the roti as you’re cooking it in case it dries out). Cook for 3 minutes on each side
  8. Serve with a curry of your choice.  Mine was chicken korma.  Delicious


4 thoughts on “Roti Canai

  1. I remember seeing Poh make this, and was intrigued by the use of margarine – am so used to using either butter or oil to get the best results.

    You’ve pulled (haha) these off perfectly! I just wish I didn’t get filled with such longing looking at photos of delicious roti.

    • I might try using butter next time and see how the roti turns out. The roti was very filling and we had a few leftover, which I’ve put in the freezer. I now know what I’m having for breakfast next Saturday 🙂

  2. Pingback: Bircher muesli with bluberries, pear and dried apricot « Chronicles of a cookbookworm

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