Known as a Malaysian breakfast staple, roti canai (pronounced “rho-tee chan-ai”), or flying bread, is a flaky griddled flatbread typically enjoyed alongside a hot cup of teh tarik, (pulled tea). Roti canai is traditionally made with a mixture of white flour, water, and clarified butter (or ghee) and a secret touch of a little condensed milk. It is best eaten when dipped in freshly made potato coconut curry, or for a sweet variation, combined with Nutella. Recipe courtesy of Malaysian Food Ambassador, chef Christina Arokiasamy.
Place the flour, water, milk, sugar, and salt in a bowl. And mix until well incorporated, then knead to form a soft dough. Roll the dough into one big ball, place the dough in a bowl and cover with a damp cloth. Allow the dough to rest for 1 hour.
Roll the dough into a long cylindrical shape, then cut and divide the dough into 10 small balls. Place the butter in the palm of your hands and coat each small ball generously with butter. Allow to rest for 1 hour.
On a large, lightly floured surface, flatten each ball and stretch the dough out as far as possible until paper-thin (about 12 inches in diameter). Fold the edges inwards to form a square (5 to 6 inches).
Heat an iron griddle or heavy pan and coat with the canola oil. Fry the bread until crisp and golden, adding more butter if needed. Cook the roti one at a time, turning once or twice, until golden brown until done. Serve immediately with a bowl of warm Malaysian-style potato curry.