Malaysian paratha, commonly called roti canai in Malaysia, is a soft, stretchy flatbread folded into thin layers and griddled until crisp outside and tender inside. This home version uses a simple flour dough, generous resting time, and a little oil to make the dough easy to stretch; recipes and folding styles vary between cooks and regions.
Ingredients
- 4 cups all-purpose flour (500 g), plus a little extra for dusting only if needed
- 1 teaspoon fine salt (6 g)
- 1 tablespoon granulated sugar (12 g)
- 1 1/2 cups warm water (355 ml), comfortably warm rather than hot
- 2 tablespoons neutral oil (30 ml), such as canola or vegetable oil, for the dough
- 1/2 cup neutral oil (120 ml), for coating the dough balls and work surface; some may remain unused
- 2 tablespoons ghee or neutral oil (30 ml), for cooking, adding more as needed
Instructions
- Mix the dough. Stir the flour, salt, and sugar together in a large bowl. Pour in the warm water and the 2 tablespoons of oil. Mix with a sturdy spoon until a rough, shaggy dough forms and no large dry patches of flour remain. If a little flour still sits at the bottom, add water a teaspoon at a time; if the dough is very wet and impossible to handle, dust in a small amount of flour rather than adding a large handful.
- Knead until smooth. Turn the dough onto a clean work surface and knead for about 10 to 12 minutes. Press it away with the heel of your hand, fold it back, and turn it as you work. It should become supple and elastic, with a slightly tacky surface, not stiff or crumbly. A stand mixer with a dough hook can do this job on low speed; stop when the dough is smooth and stretchy rather than continuing until it feels warm.
- Give the dough its first rest. Shape it into a ball, lightly oil the bowl, and turn the dough in the bowl to coat it. Cover with a plate or reusable cover and let it rest at room temperature for 30 minutes. This short rest lets the flour absorb moisture and relaxes the gluten, making the dough less likely to spring back during shaping.
- Divide and oil the portions. Divide the dough into 8 equal pieces, about 105 g each. Shape each piece into a smooth ball by tucking the edges underneath. Pour some of the measured coating oil into a shallow dish or container, and roll each ball in it so the surface is coated. Arrange the balls in one layer in an oiled container, cover tightly, and leave them at room temperature for 2 hours. This longer rest is important: well-rested dough stretches more easily and is less likely to tear.
- Stretch one piece at a time. Lightly oil a clean counter or large tray. Set one dough ball down and press it into a small disk. With oiled fingertips, gently stretch and pull from the center outward, working around the edge until the dough is very thin and broad. It should be thin enough to see the surface through in places, but it does not need to be perfectly transparent. If it keeps shrinking, cover it and give it another 10 minutes before trying again. Avoid using much extra flour, which can make the layers dry and prevent them from staying supple.
- Fold into layers. Drizzle or brush a little oil over the stretched sheet. Fold opposite sides inward to form a long strip, then fold the strip into a compact square or turn it into a loose coil and tuck the end underneath. Both are useful home shapes; a square makes an even, layered flatbread, while a coil gives a more irregular, flaky center. Repeat with the remaining balls, keeping shaped pieces covered so they do not dry out.
- Griddle until crisp. Heat a heavy skillet or flat griddle over medium heat. Brush it lightly with ghee or oil. Flatten a folded piece gently with your fingertips or the heel of your hand to make a roughly 6- to 7-inch round, then cook it for about 1 to 1 1/2 minutes per side. Turn once or twice as needed, until golden patches appear and the center is cooked through. Adjust the heat if the surface browns before the bread is cooked. Repeat, adding a small amount of fat between pieces if the pan looks dry. The eight breads take about 24 minutes in total when cooked one at a time.
Tips
- Use the rests; do not rush them. The two-hour oiled rest is what makes this dough stretchable. If your kitchen is cool, the dough may need a little longer; judge by how easily it pulls, not just the clock. Avoid leaving it uncovered, since a dry skin can split as you stretch.
- Keep your hands and work surface lightly oiled. Oil helps the dough glide and creates separation between folds. Too much flour during shaping makes the bread tougher and less flaky, while a puddle of oil can make the layers greasy. Use a thin coating and add a few drops when the dough begins to stick.
- Choose the fat that suits your pantry. Ghee gives a rich, buttery aroma, while neutral oil keeps the flavor mild and makes the recipe dairy-free. If ghee is hard to find, use canola, sunflower, or another neutral cooking oil; the bread will be less fragrant but will still layer and brown well.
- Control the pan temperature. Medium heat gives the center time to cook as the outside develops golden spots. If the first one browns too quickly, lower the heat; if it stays pale and soft, let the pan heat longer before cooking the next. Wipe away any burnt flour or crumbs between batches.
Serving Suggestions
Serve roti canai hot from the griddle, when the outside is crisp and the inside is still soft. A classic Malaysian-style meal pairs it with dhal, a spiced lentil curry, or chicken or beef curry for dipping. Coconut-based vegetable curry, sambal, or a simple bowl of curry sauce also works well. Offer a few small dishes rather than pouring sauce over the bread, so its crisp edges stay intact.
For a lighter snack, serve one piece with a cup of tea and a little sugar for dipping, or pair it with sliced cucumber and a savory curry. Roti canai is also good torn into bite-sized pieces and placed beside a curry for sharing. If serving several people, cook the breads in batches and bring them to the table as soon as possible; stacking them under a clean towel keeps them warm, although the steam will soften the crisp surface.
Variations
Make it dairy-free: The base dough contains no dairy. Use neutral oil rather than ghee for griddling, and check that any curry served alongside is also dairy-free if that matters to your meal. Ghee is clarified butter, so it is not suitable for a dairy-free version.
Add a filling: For a simple egg-filled version, cook a beaten egg with finely sliced onion and a pinch of salt in a lightly oiled pan until set, then cool it before wrapping a small amount inside the stretched dough. Seal the edges well and griddle gently until the bread is browned and the filling is hot. For egg dishes, the USDA FSIS safe minimum is 160°F (71°C), checked with a food thermometer in the filling. A cooked potato-and-onion filling is another practical option.
Try a different fold: Fold the sheet into a square for distinct layers, or coil it loosely for a round with a more varied texture. These are shaping choices, not separate dough recipes. Keep the folded dough covered while you work so the surface stays soft.
Use whole-wheat flour in part: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The result will have a nuttier flavor and a slightly firmer texture. Whole-wheat flour absorbs more water, so add an extra tablespoon or two of water only if the dough feels dry after mixing, and give it the same full resting time.
Storage and Reheating
Roti canai is best freshly cooked. Let leftovers cool, then refrigerate them in an airtight container within 2 hours of cooking; they keep for 3 to 4 days. To freeze, separate cooled breads with parchment, seal them in a freezer-safe bag, and freeze for up to 2 months for best texture. Thaw in the refrigerator or reheat from frozen over low heat.
Warm refrigerated or thawed bread in a dry skillet over medium-low heat for about 1 to 2 minutes per side, turning until hot and lightly crisp again. A toaster oven also works; avoid leaving it in too long, since thin bread can dry out quickly. If reheating a filled version, heat it until the center is steaming hot. Reheat leftovers to 165°F (74°C), as recommended for food safety. The cooked breads can soften in storage, but a hot pan usually restores some crispness.
Frequently Asked Questions
Is Malaysian paratha the same as roti canai?
In Malaysia, this layered griddled bread is commonly called roti canai. Malaysian paratha is a helpful name for describing it, though recipes, folds, and serving styles vary. It is related to South Asian flatbreads, but local names and methods differ across communities.
Why does my dough keep shrinking when I stretch it?
The gluten is probably still tight, or the dough has not rested long enough. Cover the piece and leave it alone for 10 to 15 minutes, then try again with lightly oiled hands. Pull gently from the center toward the edge rather than tugging hard at one spot; force can make the sheet tear.
Can I make the dough ahead?
Yes. After dividing and oiling the balls, cover them well and refrigerate them for up to 24 hours. Before stretching, let them sit at room temperature for about 45 to 60 minutes so they soften and become easier to work with. If the dough feels cold and tight, give it more time rather than forcing it thin.
Do I need a special pan?
No. A heavy skillet, cast-iron pan, or flat griddle works. A broad cooking surface makes it easier to turn the bread, but a regular skillet is fine. Use medium heat and cook in batches if necessary; crowding the pan makes it harder to flip the bread evenly.
Can I reduce the oil?
You can use less oil for cooking, but the dough balls need enough coating to keep their surfaces from drying and sticking during the long rest. Measure the coating oil into a shallow container and use only what is needed; the listed amount is not meant to be poured into the dough. A lighter coating may make stretching a little less forgiving.
What should I do if the dough tears?
A small hole is not a disaster. Fold the sheet so the damaged area is covered by another layer, then continue shaping. If it tears repeatedly, it may be too dry, too cold, or stretched too aggressively. Rest it covered for a few minutes and use a light film of oil before trying again.
Related
- Malaysian Coconut Rice (Nasi Lemak) Made on the Stove
- Malaysian Mutton Curry: Rich, Fragrant and Slow-Cooked
- Malaysian Chicken Curry with Tin Curry Powder
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).