Best 3 Roti Canai Malaysian Style Recipes

**Introduction**

Roti canai, a renowned Malaysian flatbread, is a delectable culinary creation that tantalizes taste buds with its crispy exterior and fluffy interior. Originating from the Indian subcontinent, this versatile dish has become an integral part of Malaysian cuisine, captivating the hearts of locals and tourists alike. Roti canai is typically served with a variety of dipping sauces, such as dhal or curry, and can be enjoyed for breakfast, lunch, or dinner. Its popularity has spread beyond Malaysia, making it a staple dish in many Southeast Asian countries. This article presents a collection of authentic Malaysian-style roti canai recipes that cater to diverse preferences and dietary restrictions. Whether you're a seasoned home cook or a culinary novice, these recipes will guide you in creating this delightful flatbread in the comfort of your own kitchen. Dive into the world of roti canai and embark on a gastronomic journey that promises to leave you utterly satisfied.

**Highlight of Recipes Featured in the Article:**

1. **Classic Malaysian Roti Canai**: This recipe serves as the foundation for creating the beloved traditional roti canai. With simple ingredients and step-by-step instructions, you'll learn to achieve the perfect balance of crispy and fluffy textures.

2. **Vegan Roti Canai**: Catering to those with vegan dietary preferences, this recipe offers a plant-based alternative to roti canai. Using a combination of non-dairy milk and vegan butter, this version delivers the same tantalizing taste and texture as the classic recipe.

3. **Whole Wheat Roti Canai**: For health-conscious individuals, this recipe incorporates whole wheat flour into the dough, providing a nutritious twist to the classic roti canai. Packed with fiber and essential nutrients, this variation offers a wholesome and satisfying meal without compromising on flavor.

4. **Roti Canai with Stuffed Fillings**: This recipe takes roti canai to the next level by incorporating delicious fillings into the flatbread. Choose from a variety of fillings, such as minced chicken, vegetables, or cheese, to create a customized and flavorful meal that will surely impress your family and friends.

5. **Roti Canai Dipping Sauces**: To complete your roti canai experience, this recipe provides instructions for making three classic dipping sauces: dhal, curry, and chili sauce. These sauces add an extra layer of flavor and depth to the roti canai, making each bite a delightful symphony of tastes.

Here are our top 3 tried and tested recipes!

ROTI CANAI (AUTHENTIC MALAYSIAN RECIPE)

Roti Canai (Authentic Malaysian Recipe) image

This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!

Provided by MalaysianChef

Categories Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 tablespoon salt
1 cup water
1 cup cooking oil

Steps:

Mix the salt in the water.
Put the flour in a mixing bowl. Add the salted water gradually.
Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
Oil your hands with cooking oil and then make the dough into palm sized balls.
In a bowl pour some oil so that the dough doesn't stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
Flip it like a pizza (I put a link below to show you how to flip it).
Flip the dough a couple of times and spread it out until paper thin.
Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
Grease a flat pan or skillet with cooking oil and cook until golden brown.
http://youtube.com/watch?v=3EucCu1zafk&feature=related.

ROTI CANAI (MALAYSIAN STYLE)

Roti Canai (Malaysian Style) image

Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses.

Provided by Jessica T

Categories Breads

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

500 g flour
15 g sugar
7 1/2 g salt
10 g condensed milk
10 g eggs
10 g margarine
280 ml water

Steps:

Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.
Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times. (Or you can toss it like a pizza maker, I've seen this done and it's awesome).
Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
Serve Roti Canai with Curry.

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP

Malaysian Flatbread (Roti Canai) with Curried Lentil Dip image

With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!

Provided by Chef John

Time 10h15m

Yield 8

Number Of Ingredients 24

Ingredients

4 cups bread flour
2 tablespoons white sugar
1 ½ teaspoons kosher salt
1 large egg, beaten
3 tablespoons unsalted butter, melted
1 ¼ cups water
2 teaspoons vegetable oil
2 tablespoons unsalted butter
½ cup diced yellow onion
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1 ½ teaspoons kosher salt, or more to taste
2 tablespoons curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ cup tomato paste
3 cups cold water
1 (14 ounce) can full-fat coconut milk
1 cup dried red lentils
¼ cup unsalted butter, melted, or more as needed
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped serrano pepper

Steps:

Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g

Tips:

When making the dough, be sure to knead it well until it is smooth and elastic. This will help to ensure that the roti canai is chewy and flavorful.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
Be careful not to roll out the dough too thin, or it will tear when you cook it.
When cooking the roti canai, be sure to use a hot pan and plenty of oil. This will help to create a crispy exterior and a fluffy interior.
Don't overcrowd the pan when cooking the roti canai. This will prevent them from cooking evenly.
Serve the roti canai immediately with your favorite dipping sauce.

Conclusion:

Roti canai is a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. It is a popular street food in Malaysia and Singapore, and it is also becoming increasingly popular in other parts of the world. With a little practice, you can easily make roti canai at home. So what are you waiting for? Give it a try today!