Roti Canai (Recipe from Malaysia)

People from Malaysia Malay love teas and very sweet coffees, they add concentrated milk, to make teh tarik (« tea pulled »). This specialty goes very well with Roti Canai, a kind of sweet crepes.

Preparation: 20 mins + 3 hours to rest – Cooking: 30 mins

Ingredients for 12 roti canai:

  • 1 kg flour
  • 2 eggs
  • 30ml unsweetened condensed milk
  • ½ litre water
  • 5g salt
  • 40g sugar
  • 30g melted butter
  • Oil to flatten and cook the pastry

Preparation of the Roti canai

Sieve the flour and pour into a salad bowl.  Make a hole in the middle of the flour and gradually add the eggs, the salt, the sugar and the butter. Mix well.

In a second salad bowl, mix the water and the milk, then gradually add the mixture to the first bowl.

Mix well until you have a smooth batter.

Work the dough into a ball, cover with a teatowel and leave to rest for 1hr.

Knead the pastry mix again and divide into 12 little balls.

Oil each ball using a brush. Cover and leave to rest for 2 hours.

Flatten each ball with the palms of the hands (lightly oiled) until you have very fine disks of around 60cm in diameter.

Drip a few drops of oil on each disk and fold them in 4 to form a square or a rectangle.

Heat a little oil in a frying pan.

Fry the squares of pastry on each side over a medium heat, turning several times, until each side is golden brown.