Malaysian
Roti Canai
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Roti Canai is Malaysian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Whisk the egg into the water, then gradually mix into the flour with the salt to form a soft, slightly sticky dough.
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Knead the dough for 8 minutes until smooth, then coat it in 2 tbsp oil and rest, covered, at least 1 hour.
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Divide the dough into 6 balls, coat each in the remaining oil, and rest 20 minutes more.
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Flatten each ball on an oiled surface, stretching it paper-thin, then brush with melted ghee and fold it into a square.
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Heat a griddle or wide skillet over medium and cook each folded dough, pressing gently and turning, until golden and flaky, about 3 minutes per side.
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Crush the layers gently between your hands to flake them, and serve warm.
Watch how to cook Roti Canai
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Roti Canai, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Roti Canai carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Gluten | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Shellfish | No | |
| Eggs | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 380 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Roti Canai takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.