Mamak Roti Canai (or Roti Paratha) at some time originated from the shores of southern India. However since then it has been modified, molded and made truly famous by the Mamak (Muslim-Indian) Hawkers in Malaysia and Singapore.
In Malaysia, The Mamak Roti Canai is a crispy and buttery (cooked in ghee) flat bread. While crispy on the outside, all good Roti has delicate fluffy layers within. This is true foodie paradise!
Across the straits in Singapore, the Roti exists, however more commonly known as Roti Paratha.
The Love Of Mamak Roti Canai!
It was introduced to me first by an Indian Malaysian “Aunty” – who was a remarkable whiz in the kitchen, small greasy balls of dough suddenly transforming into layered fluffy crisp goodness. She had the skill and the talent-as did I but only in the eating stakes! That was good enough.
If you know anything about Malaysia you will know the Malaysian Aunty loves to feed…and so a happy partnership was formed.
Then later as I lived in Kuala Lumpur the Roti Canai became a favorite breakfast. On the way to work it was a must do to stop at one of the street side stall. What better way to start the day than with hot Malaysian Kopi O and a fresh Roti, or two, and fish gravy….nestled on a plastic chair at a plastic table with a plastic cloth…and eating it, the only way you should, with your hands!
Then came the Roti supper with curry sauce. Heaven, pure heaven.
Roti canai is cheap and affordable so is usually never something I would make at home. Why would you learn to make them when they could practically be found at every street corner for a Ringgit.
However when you leave the shores of Malaysia this bread becomes somewhat harder to find…and so for the lover of the Roti who is far from the hawker filled streets of Malaysia…here is the best Roti Canai recipe this side of Petaling Street.
Types of Roti Canai
This popular Malaysian flatbread has found its way into the hearts of many around the world. A versatile and delicious bread, it is typically enjoyed for breakfast or as a snack, and is often served with a variety of flavorful accompaniments.
There are several different varieties, each with its own unique twist on the classic recipe. Some of the most popular varieties include:
- Plain: This is the most basic version of the flatbread, made with flour, water, and ghee or margarine. It is soft, flaky, and slightly crispy on the outside.
- Roti telur: This version of roti canai is filled with a beaten egg before it is folded and cooked on the griddle. The addition of egg gives the bread a richer flavor and a slightly different texture.
- Roti bom: Also known as “bomb roti,” this variety is made by rolling the dough into a long thin tube shape, like a long worm. Then starting with one end on the counter, and spiraling the rest around and around, keeping each new turn touching the last spiral before flattening it and cooking it on the griddle. The result is a thicker, puffier bread with a chewier texture.
- Roti sardine: In this version, the roti canai is filled with a savory sardine filling before being folded and cooked. The combination of the flaky bread and the flavorful sardine filling makes for a delicious and satisfying meal.
What to serve with Roti Canai
Roti canai is typically served with a variety of side dishes and dipping sauces, adding to the overall dining experience. Some common accompaniments include:
- Dhal curry: A spicy lentil curry that pairs perfectly with the soft and fluffy roti canai.
- Chicken curry: Tender pieces of chicken cooked in a fragrant and flavorful curry sauce that complements the bread beautifully.
- Sambal: A spicy chili paste made with shrimp paste, garlic, and various spices. Sambal adds a kick of heat and flavor to the roti canai.
- Pickled onions: Tangy and crunchy pickled onions are a popular side dish that helps cut through the richness of the bread and curries.
No matter which variety of mamak roti you choose to enjoy, one thing is for certain – this Malaysian flatbread is a true delight for the senses and a must-try for anyone looking to experience the diverse and delicious cuisine of Malaysia.
Mamak Roti Canai Recipe; A Hawker Favorite Anytime Of The Day Or Night
4
servings30
minutes40
minutes300
kcal1
hour10
minutesRoti Canai is such a delight to many Malaysians. It is very much loved by Malaysians from all walks of life. Dipped in dhal curry or fish gravy this flat bread is a culinary delight.
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Ingredients
3.5 cups 437.5 g All Purpose Flour
1 cup 236.59 ml Water
1 tsp 1 tsp sugar
1.5 tsp 1 1/2 tsp Salt
3/4 cup 135 g Ghee or replace with oil
Directions
- Sift the flour, sugar and salt into a large mixing bowl.
- Add 1/4 cup of the ghee/oil into a well in the middle of the flour.
- Mix with fingers until the ghee (or oil) has made clumps in the flour (will look like breadcrumbs)
- Gradually add the water to bind the dough. This usually takes 1 cup, but sometimes 1 1/4 cups.
- Next knead the dough on a greased counter top for 5-8 minutes. It takes time and little muscle, but this step is necessary to make a pliable dough. Your dough should be soft and still a little sticky,
- Roll the dough into a tube shape and divide into 8 pieces.
- Roll each piece into a round ball. Then roll each ball in about 1 tsp of ghee/oil and place into a sided plate or dish. Do the same with the remaining 7 balls. Finally add 1/4 cup of ghee/oil over the top of the dough balls and cover with cling film or a damp cloth,
- Let the dough rest for at least 6 hours, preferably overnight. This helps the dough relax so that it will stretch well and you can get super thin layers..
- The Professional ( and traditional ) Method – Takes skill! Form a small ball of dough with the hands, press it out with the balls of your palms and lightly stretch it.
- Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough. You want to get your dough as thin as possible.
- Now fold one end of the dough, by bringing the top end to the middle. Now bring the bottom edge up and over the top. Fold the right side into the center, and then the left side across the right. Using your hands, stretch the dough a bit on each of the edges.
- In a greased skillet, cook the roti for 1-2 minutesLoading gallery media…
Equipment
Recipe Video
Notes
- While the recipe calls for 1 cup of water you may find you need more or less. Judge this by the texture of the dough. You want a spongy, bouncy dough that doesn’t crumble (too dry) and doesn’t stick to your palms (too wet).
- If you have enough space you may wish to oil the counter top. This makes the stretching of the dough much easier.
Nutrition Facts
- Serving Size: 4g
- Calories: 739kcal
- Fat: 39g
- Saturated Fat: 24g
- Polyunsaturated Fat: 13g
- Cholesterol: 98mg
- Sodium: 878mg
- Carbohydrates: 85g
- Fiber: 3g
- Sugar: 1g
- Protein: 11g
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