ROAM's Roti Canai

Introduction

This Malaysian-inspired flatbread, Roti Canai, is flaky, buttery, and perfect for scooping up curries or dipping into rich sauces. The dough is layered and pan-fried to golden perfection, making it a comforting staple at ROAM’s kitchen.

Ingredients

• 3 cups all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 cup water (plus more if needed)

• ¼ cup condensed milk

• 2 tbsp butter or ghee, melted

• Oil for resting dough and frying

Steps

1. In a bowl, combine flour, salt, sugar, water, condensed milk, and butter. Knead until smooth and elastic, about 8–10 minutes.

2. Divide dough into balls and coat with oil. Cover and let rest at room temperature for at least 4 hours or overnight for maximum elasticity.

3. On an oiled surface, stretch each dough ball as thin as possible, almost transparent. Fold edges inward, then roll into a coil and flatten.

4. Heat a skillet over medium and fry each piece with oil until golden brown and flaky on both sides.

5. Serve hot with your favorite curry or dipping sauce.