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Flaky Malaysian Roti Canai Recipe with Authentic Curry Dips Made Easy

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A quick and easy recipe for flaky, buttery Malaysian roti canai served with homemade authentic curry dips, perfect for any occasion and a crowd-pleaser.

Ingredients

  • All-purpose flour – 3 cups (360g)
  • Salt – 1 teaspoon
  • Granulated sugar – 1 tablespoon
  • Water – 1 cup (240ml), warm
  • Ghee or unsalted butter – 4 tablespoons, melted
  • Vegetable oil – 2 tablespoons (for kneading and coating)
  • Onion – 1 medium, finely chopped
  • Garlic cloves – 3, minced
  • Fresh ginger – 1-inch piece, grated
  • Turmeric powder – 1 teaspoon
  • Coriander powder – 1 tablespoon
  • Cumin powder – 1 teaspoon
  • Chili powder – 1 teaspoon (adjust to taste)
  • Coconut milk – 1 cup (240ml)
  • Chicken or vegetable stock – 1 cup (240ml)
  • Salt – to taste
  • Fresh curry leaves – a handful (optional)
  • Cooking oil – 2 tablespoons

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine 3 cups (360g) of all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Stir to blend.
  2. Add Liquids: Pour in 1 cup (240ml) warm water and 4 tablespoons melted ghee or unsalted butter. Mix with a spoon or your hands until a shaggy dough forms.
  3. Knead the Dough (8-10 minutes): Turn the dough onto a lightly floured surface. Knead vigorously until smooth and elastic—soft but not sticky. Add water or flour as needed.
  4. Rest the Dough (1 hour): Coat the dough lightly with 2 tablespoons vegetable oil and place it back in the bowl. Cover with a damp cloth or plastic wrap and rest.
  5. Divide and Shape (5 minutes): Divide the dough into 8 equal balls (about 80g or 2.8 oz each). Coat each ball lightly with oil and let rest 10 more minutes.
  6. Stretch and Roll (10 minutes): On a clean, oiled surface, flatten each ball, then stretch it out with your hands or rolling pin until ultra-thin (about 12 inches/30 cm diameter). Fold into a square or coil into a round shape, then flatten slightly again.
  7. Cook the Roti (15-20 minutes): Heat a non-stick skillet or cast iron pan over medium heat. Add a little ghee or oil. Cook each roti until golden and crispy, about 2-3 minutes per side. Flip carefully.
  8. Prepare the Curry Dip (20 minutes): Heat 2 tablespoons oil in a saucepan. Sauté 1 medium finely chopped onion until translucent. Add 3 minced garlic cloves and grated ginger, cook 1 minute.
  9. Add turmeric, coriander, cumin, and chili powders. Cook spices gently for 2 minutes to release aroma.
  10. Pour in 1 cup (240ml) coconut milk and 1 cup (240ml) chicken or vegetable stock. Add salt to taste and fresh curry leaves if using. Simmer gently for 10-15 minutes until thickened.
  11. Serve: Tear the roti canai into pieces and serve hot alongside the curry dip for dunking.

Notes

Resting the dough for at least an hour is essential for flakiness. Use backs of hands to stretch dough gently. Medium heat is best for cooking roti to avoid burning or greasiness. Toast spices in oil for better flavor in curry dip. Dough can be made a day ahead and refrigerated. Freeze uncooked dough balls for up to 1 month.

Nutrition

Keywords: roti canai, Malaysian roti, curry dip, flaky roti, homemade roti, Malaysian cuisine, easy roti recipe, authentic curry, flaky flatbread

Find it online: https://flurpchef.com/flaky-malaysian-roti-canai-recipe-with-authentic-curry-dips-made-easy/