Malaysian Roti canai aka Indian roti baratha

by / Monday, 01 January 2018 / Published in Imagination, Latest posts, Nothing to Cook Blog










Hi everyone. This is the recipe for Malaysian roti canai. It is an easy recipe to make. Please don’t let the youtube videos of roti canai flipping deter you from trying this recipe. You don’t have to flip it in the air. There are other ways to do it.

Two of my young entrepreneur Malaysian friends opened up a roti canai stall in a mall, so I know how it is made and they sell hundreds of these delicious rotis.


  • 5 cups flour
  • 11/2 – 2 cups water
  • 1/4 cup condensed milk
  • 1/2 – 1 cup oil/ or ghee/melted butter mixture, ghee is preferred
  • 2 teaspoons salt
  • 2 eggs beaten



  • Add the ingredients into the bread machine or mixer, using the dough cycle. Let it run but keep an eye in the machine so that the dough comes together properly.
  • Remove the dough and divide the dough into 10 -11 pieces, about 100 grams/3.5 oz each, more or less. About the size of a tennis ball.
  • When the dough comes out of the bread machine it should be in a smooth ball and easy to handle. It should not stick to your fingers.
  • Knead and rub each ball in ghee or oil mixture and leave it to rest overnight.
  • Cover the ball with cling wrap.
  • The balls will rise and bubble up a bit.









  • Take one ball and use a heavy rolling pin and roll it as thinly as possible. It’s ok if it rips.
  • Flip it in the air if you can and fold it over if you can.
  • I haven’t perfected the art of flipping it in the air. I don’t think that is going to happen soon. I do what I can.
  • I usually stretch it over my kitchen table and fold it over to make a neat little pretty circle.
  • Just like pastry the thinner the dough the fluffier and crispier the rotis.
  • Cook it over on a griddle on both side. The rotis should be fluffy due to the layering.
  • (The Malaysian roti canai is a take on the Indian baratha roti but a lot fluffier, crispier and tastier with the addition of condensed milk and ghee. The thin folding and layering gives it a rich texture to this Malaysian delicacy)
  • It is not that hard to make but a little time consuming. You can start with just two cups of flour and perfect your flipping technic. It still tastes darn good with normal rolling.




Makes 10-11 roti canai

Prep time: Dough is made a day ahead and allowed to rest overnight.

1 hour to make the rotis.



Dal curry or Sambar

Chicken curry or rendang

White onions pickled in rose syrup and vinegar

Have fun trying,

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