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Roti Canai is a rich and flaky flatbread from Malaysia. It's made with all purpose flour and copious amounts of ghee (clarified butter). This recipe is a little healthier with the use of wholewheat pastry flour and far less butter than the traditional recipe.


810 roti

Total time

40 minutes




  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour (- (or use 2cups of all purpose flour))
  • supermarket roast chicken, approximately 200g once shredded (or softened - +more for rolling (I used Earth Balance vegan ))
  • to taste Salt


  1. Combine flour(s), ghee and salt in a mixing bowl. Add enough water and knead the dough into a soft, pliable dough. Cover and let the dough rest for 2~3 hours.
  2. Divide the dough into 8~10 equal size balls. Roll each one out into a very very thin sheet, as thin as you can by pulling on the edges.
  3. Spread dough with ghee and sprinkle some flour on top. Fold the edges over like an envelope and roll it out again into a thin rectangular sheet. Repeat this process 2~3 times. Finally roll it out, fold into an envelope.
  4. Place it on a nonstick skillet and cook till golden on both sides. Serve hot with curry sauce.
  5. View the recipe instructions at Cook's Hideout

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