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Roti Canai Recipe

Course Breads, Flat Bread
Cuisine International, Singalpore
Servings 4 Rotis


  • All Purpose Flour / Maida - 250 gm
  • Salt - to taste
  • Oil-3 tbs
  • Water - as needed
  • For Layering:
  • Butter - as needed
  • Ghee - for cooking


  • In a bowl, combine flour, salt and oil and mix well.
  • Add enough water to make a soft dough.
  • Cover and set aside for three or four hours. You can also leave it in fridge overnight.
  • Divide the dough into four equal portions.
  • Keep room temperature butter handy.
  • Apply butter on the dough as well as the counter.
  • Start pressing and stretching the dough into a thin disc.
  • You can use a roller to roll the disc into a thin rectangle or a larger disc. The shape won't matter.
  • Roll it really thin so that it becomes transparent and the counter can be seen through. Even if there are holes, there is no problem.
  • Apply generous butter on top of the disc and start gathering it on both sides. Refer the photos.
  • Once you bring it to a long log, roll it into a tight knot and tuck the end below the knot.
  • Set it aside and finish the remaining.
  • Now heat a tawa.
  • Flatten each roll into a thin disc using a roller.
  • Cook it on both sides drizzling ghee on the roti.
  • Once completely cooked and evenly browned, remove it onto the counter.
  • Crush it between both the hands so that the layers separate.
  • Serve it immediately with a curry or dal of your choice.