Malaysian Flying Bread (Roti Canai)

Malaysian Flying Bread (Roti Canai)
Staff Writer
Malaysian Flying Bread (Roti Canai)
Jesus Banuelos

Malaysian Flying Bread (Roti Canai)

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.

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10
Servings
593
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7 ¼ Cups (32 ounces) unbleached white flour, plus more for dusting
  • 2 Cups (16 ounces) water
  • ⅔ Cup (4 ounces) evaporated milk
  • 10 Teaspoons sugar
  • ¼ Teaspoon kosher salt
  • 1 stick butter, at room temperature
  • 1 Tablespoon canola oil

Directions

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
115g
88%
Protein
18g
39%
Vitamin A, RAE
52µg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
61mg
6%
Choline, total
17mg
4%
Fiber, total dietary
5g
20%
Folate, total
266µg
67%
Iron, Fe
10mg
56%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
195mg
28%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
26mg
2%
Thiamin
1mg
91%
Water
52g
2%
Zinc, Zn
1mg
13%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.