Crispy and fluffy homemade Roti Canai (Roti Paratha) with step-by-step instructions. Delicious eaten with dhal and chicken curry.
Roti Canai (pronounced as “chanai”), also known as roti paratha, is a type of flatbread found in Malaysia. It was introduced into the country by Indian immigrants and over time became a national dish. People of all races there enjoy Roti Canai and it is very, very popular, eaten throughout the day.
Roti Canai in My Blog Logo
I grew up eating this delicious bread and missed it when I moved to the US. It was a joy to find the bread at the frozen section of the South Asian grocery stores. If you look carefully at my blog logo, there is a neat stack of Roti Canai on the lower right hand corner. 😎
Book Feature
When Rachael of Lee & Low Books, a children’s book publisher, invited me to do a roti recipe and book feature on “Hot, Hot Roti for Dada-ji”, it put a BIG smile on my face. The title of the book resonated well with the name of my blog. Roti n Rice coupled with Hot, Hot Roti, how exciting!
Hot, Hot Roti for Dada-ji
Hot, Hot Roti for Dada-ji is written by F. Zia, a writer and elementary school teacher who grew up in Hyderabad, India. This is her first picture book, written as a gift to her grandchildren. What a wonderful way to share a culture and a little bit of her past with the future generations! She did a wonderful job of weaving a fable from a faraway land with contemporary suburban Western life as evident in the final part of the story.
This book is fully illustrated by Ken Min, an animation storyboard artist. The drawings are vivid and imaginative, conveying the text beautifully. They make the story come alive and keep you turning the pages for more.
A Heart Warming Story
The story is a heart warming one about Aneel, whose grandparents from India came to stay. Spurred by Dada-ji’s rousing tales of his roti-powered feats in his youth, Aneel was eager to find out if his grandfather still has those powers. Not being able to persuade his family to help him, he found a way to whip up a batch of hot, hot roti himself for Dada-ji. Did the roti rekindle Dada-ji’s strength? This is a fun book to read along with your little ones. Even my two teenage sons found the book entertaining. 🙂
A Giveaway
The good people at Lee & Low Books have generously offered a copy of this book as a giveaway to one of my US readers. This book will only hit the bookshelves in May 2011. To win an early copy, please leave a comment on this post telling me your favorite childhood food. For those of you who are new here, you would make my day if you can follow me via Google Connect on my sidebar, Twitter, “like” me on Facebook, or subscribe to my RSS Feed. Thank you so much for visiting and following. This giveaway will be opened until 9:00pm central time on Thursday, April 7th, 2011. I will randomly pick a winner and the book will be sent directly to you from the publisher.
Time to bring out the tavva (Indian flat griddle)! I made my own ghee (clarified butter) for this roti as it does make a whole lot of difference to the taste, aroma, and flakiness of the bread. Ghee can also be purchased at the Indian grocery stores. You can certainly use vegetable oil if you prefer.
Similar Products Used in Making This Roti Canai
This post contains affiliate links. Please read my disclosure policy here.
Original Grass-Fed Ghee by 4th & Heart, 16 Ounc
USDA Organic Grass Fed Ghee, 12oz
The Ghee Co, Product- Ghee, 8 oz , Made with Grade AA butter
Trader Joe’s Clarified Butter (Ghee), 8oz.
Roti Canai
Ingredients
- 3 cups bread flour (450g)
- 2 tsp salt
- 1 tsp sugar
- ½ cup ghee (clarified butter) (120ml)
- 1½ cups warm water (360ml)
Instructions
- Combine flour, salt, and sugar in a large bowl. Make a well in the center of flour and pour in ghee. Mix with a spatula adding water a little at a time until a soft sticky dough forms.
- Turn onto a lightly oiled surface and knead with oiled hands until a smooth and soft dough forms, about 5 to 7 minutes.
- Divide dough into 6 equal portions. With oiled hands shaped into balls. Wrap dough loosely with cling wrap and allow it to rest for 4 to 5 hours.
Flinging or Spreading (tebar) Method
- This method is known as "menyebar" which means spreading. It takes a lot of practise but it is also quite fun. I ruined my first one and had to use the rolling pin method to salvage it.
- Lightly oil working surface and hands with ghee. Flatten a ball of dough with your palm. Lift dough facing you with the right hand on the top and left hand on the bottom of dough. Fling dough to the left to spread it out. Do this several times until dough is very thin.
- Fold dough into thirds and then half lengthwise, into a rope, trapping some air if possible. Holding down one end, create a spiral with the dough, tucking the other end into the center. Repeat with the remaining dough.
Rolling Pin Method
- This method is definitely easier but the dough will not be as thin as the flinging method. Still it was pretty good.
- Lightly oil working surface and hands with ghee. Flatten a ball of dough with rolling pin and continue to roll until dough is very thin. Fold dough into thirds and then half lengthwise, into a rope, trapping some air if possible. Holding down one end, create a spiral with the dough, tucking the other end into the center**. Repeat with the remaining dough.
Cook prepared dough
- Heat a tavva fry pan with some ghee.
- Stretch out prepared dough by pressing with the tips of your fingers on work surface into 7-inch rounds.
- Place on hot tavva or pan and fry till golden brown on both sides. It takes about 3 minutes for each side.
- Fluff up fried roti by whacking it with both hands coming together on a flat surface.
- Serve immediately with some Dhal Curry and/or Chicken Curry.
Notes
Nutrition
Serving Suggestion for Roti Canai
Serve immediately with some Dhal Curry or Chicken Curry. Dada-ji likes it with tongue-burning mango pickle! 🙂
Disclaimer: Although a copy of this book was sent to me for free, I did not receive any monetary compensation for this write up. What was written are my personal thoughts and view. For full disclaimer, please click here.
Enjoy…..and have a wonderful day! 😎
Belinda @zomppa says
So super awesome!!! And this recipe is a keeper for sure. I could just eat and eat and eat this.
Biren says
Thanks Belinda! You sound like Dada-ji in the book. He ate and ate and ate the rotis. 🙂
Jeannie says
Wow! Your roti canai looks even better than those made by the roti sellers in the local restaurants here:D
Biren says
Aww Jeannie…so sweet of you to say that. I was really pleased it turned out well. The family enjoyed it and is requesting I make it again. 🙂
Anncoo says
Biren, you made your own prata. That is awesome, looks exactly like the frozen prata I bought at the supermarket. I’ve never thought of using the rolling pin to make prata before. Thumbs Up!!
Biren says
Ann, this was so much fun. Flinging the dough was very challenging but it became better once I got the hang of it. Will have to continue to practise so that I can get it even larger and thinner.
We can also buy the frozen ones here but I thnik I’ll make my own sometimes as it was quite fun. Gives me a chance to practise the flinging. 🙂
kitchen flavours says
Great looking roti canai. Thumbs up! I love this with fish or chicken curry! Yummmy!
Biren says
My favorite is with tangy fish curry but I made dhal and chicken curry this time.
sunitha says
How exciting! Beautiful book and and loved the drawing on it. Loved your step by step on the paratha.. Thank you!
Devaki @ weavethousandflavors says
God bless the Tamilians and their contribution of roti praata to Singaporean and Malay cuisine. you know I need no convincing..I could eat yours everyday (just about) till the day I die Biren!! 🙂
chow! Devaki @ weavethousandflavors
Biren says
Yes, most definitely! Their contribution to the cuisine in that part of the world has made it so much more spicy, fiery, and interesting.
sweetlife says
How amazing, who better suited suited to review this new book then Roti and Rice..I love when authors work to perserve their culture, to pass wonderful traditions to the next generations..great post and the roti look amazing!!
tweeted this!!
sweetlife
have a great weekend!
ps, thanks for stopping by new latina, it really meant alot!
Biren says
Thanks Bonnie! You are sweet! Love your ice cream and pepita brittle.
LeQuan says
Biren,
Please count me out of this giveaway as I’m Canadian and not qualified. How sweet of you to share your roti canai recipe with us to help promote this book. I never knew these were made in spirals as you showed in your pictures. Such a wonderful step by step tutorial, Biren. Your roti canai turned out beautifully. I really must stop reading your blog early in the morning. It makes me think of mouth water foods all day. Have a lovely weekend. Best of luck to all your US participants.
Biren says
Sorry about that LeQuan. I’ll have future giveaways open to everyone. These rotis were fun to make not to mention that the ghee kept my hands nice and soft for the rest of the day. Great moisturizer!
santosh says
this is just like lacha prtha we make very crispy and best with any curry
Lucy says
please enter me in for the book giveaway! to be honest, my favorite childhood meal WAS roti canai 🙂 we lived in the US, though, so it was a special treat whenever we went back to Malaysia… I remember eating more than my Aunts thought a small little girl could 🙂 Or how proud I was the day I moved up to roti telur (but only one, all the extra protein was a lot to eat!), as well as being playfully teased by the man who cooked the pratha as I waited, big-eyed, for my delicious meal. Thank you for the chance 🙂
Claire says
I loved cup of noodles! yum
TipsNDeals says
awesome!!! love ur..step by step presentation..have a great weekend..
Nami @ Just One Cookbook says
Oh my! I LOVE roti… I think homemade roti must be SO GOOD! I wish I have that right now to snack on. What is ghee (clarified butter) and where can I buy it?
Biren says
Ghee is made by simmering butter until all the water (moisture) in the butter has been boiled off. The milk solids will sink while the scum will float to the top. Whatever remains after straining is fat or oil. Ghee is widely used in Indian cuisine. You can buy bottled ghee at the Indian grocery stores.
Nami @ Just One Cookbook says
Thanks for answering Biren! The store is 10 minutes away. All I need a teacher who will do it with me. 😉 But seriously I will try this one day. I have to!
bergamot says
These look very much like the Malabar parathas. Thanks for the step wise recipe
Biren says
Some of the Malaysian Indian community did originate from Malabar bringing their wonderful curries and roti with them. Over time, this cuisine has spread to the other races in Malaysia.
5 Star Foodie says
This roti canai looks incredible! Thank you so much for the step by step instructions and photos on the rolling, I would definitely love to try to make this for 5 Star Foodie Jr.!
Biren says
Aww…that would be so nice. I certainly hope you will do it with 5 Star Foodie Jr and I look forward to seeing the post. She is one talented young lady! 🙂
Cooking Rookie says
I love roti canai – yours look great, and easy to make! I am saving this recipe to my favorites to try sometime soon. Thanks for sharing!
torviewtoronto says
lovely giveaway delicious paratha a favourite I make very similar and we eat with dal and curries too Biren lovely pictures and review on the book will check it out
Joanne says
I know this roti must be delicious because I started drooling immediately upon seeing the picture. Now you’ve got me craving spicy indian food at 8 AM!
Angie's Recipes says
Those roti look so good! I love the pan you used too. Kinda cute.
Namitha says
We make this too..call it Kerala Parotta 🙂 and this has been my all time fav ,right from the time I can remember 😀
That’s a lovely giveaway 🙂
Biren says
Thanks for letting me know. It’s good to be able to make the connection.
Cooking Gallery says
The Roti Canais look simply beautiful and delicious…!!!
Lisa H. says
Love your roti canai… Its been a long time since we have our roti fix. ..many times try to tebar the roti but failed miserably..
Biren says
Try using the rolling pin. 🙂
Candice says
looks yummy! gonna try it for dinner definitely!
Candice says
Oh, btw, I also follow you on google friend connect. glad to make your day ^_^
Biren says
That’s so nice of you. Thanks for visiting.
ironchefman says
I’ve been experimenting with Indian flatbreads lately – I just picked up a big bag of atta flour. I’ll definitely use the tips here to put the atta to use!
Biren says
Wonderful! I’ll have to get some of that atta flour too.
Tim Wong says
My favorite childhood food was roti canai. When I was young, my mom, sister and I would ride our bicycles out in the morning to get fresh produce from the market and stop by the nearest roti canai shop to “tapau” roti canai and dhal curry home for breakfast. I’d love to win this book now that I’m in the US and can’t get my 60sen fix of roti canai anywhere.
Biren says
I can just picture the scene. Never needed to make our own as it was so easily available and inexpensive yet so delicious!
Maria says
My favorite childhood food has to be dumpling soup. It was a family tradition that was passed down from my great grandmother. It wasn’t the traditional Jewish dumpling soup, but an Italian spin on it. Totally tasty. 🙂
A little bit of everything says
I sometimes order roti from one of Asian restaurants that does home delivery but yours look so much better, Biren, thanks for the step by step photos, can’t wait to give them a try.
denise @ bread expectations says
Very impressive! I cannot live without roti prata *sigh* My boys LOVE it and make easy work of 4 or 5 each! I’m hardly better myself as I need at least 3 to be satisfied 😀 You did a beautiful job of making these yourself. Thanks for sharing the recipe 🙂
denise @ bread expectations says
Very impressive! I cannot live without roti prata *sigh* My boys LOVE it and make easy work of 4 or 5 each! I’m hardly better myself as I need at least 3 to be satisfied 😀 You did a beautiful job of making these yourself. Thanks for sharing the recipe 🙂
Biren says
Good thing you can buy them easily there. At 4 to 5 pieces each, you’ll have to be really good at the the “tebar” thing. 🙂
Lea Ann says
Great demonstration on making that bread. Looks yummy.
a frog in the cottage says
yummyyyyy !!!!!!!!!!!! I love those flat & “feuilleté” breads
carine says
i grew up eating these as my midnight snack! they’re super delicious! I also love eating roti planta(margarine), they made me gain a lot of KGs !!
Min {Honest Vanilla} says
Wow you have a tavva! That’d be my point of envy 😉 And super wonderful that you’ve just homemade my favourite Malaysian breakfast! Ok I’ve so much to say that this is going to be a long comment 😛 My favourite childhood (till now) food is nasi lemak, the good ‘ol $1 (or was is 50 cents back then?) pack, nothing fancy, just the essentials 🙂 And it’s such a great collaboration that I’m looking forward to the book!
Tamara says
Mmm… reminds me of one of my favorite childhood treats in Taiwan. Flat bread stuffed with scallions and sometimes shredded turnip. Soooo good!
judy richards says
My favorite childhood memory was of pancakes but not the big, fluffy kind. Our pancakes were made on the order of crepes. My father always made them and I floated lots of butter on them, rolled them up, and covered them in powdered sugar. Sweet, wonderful memories.
My niece married a wonderful young man from Sri Lanka and they now have a beautiful 2 year old daughter. They are coming to visit us in June, along with his mother and father from Sri Lanka. I would love to have a copy of the book to present to them so that her grandfather could read it to her.
tigerfish says
Sad to say, my favorite childhood food was nothing healthy. Snacks from the mama-shop – KAKA, Twisties, Chickadee….
Victoria says
How flattering for them to ask you to do this special feature on your blog!! I love how it ties in your blog name, and the roti you prepared look delicious. I think my favorite food as a child is still one of my favorites as an adult, manti, an Armenian canoe-shaped dumpling dish 🙂
Blackswan says
Great job, Biren! Good luck to all contestants!
penny aka jeroxie says
I need to make my own roti too! Good luck to the winner.
Jenny Loveridge says
As a child, one of my favorite things was cream of mushroom soup over rice.
Cilantro says
I have had this at a Malaysian restaurant in Seattle and we call this Paratha in India where lot of oil is used instead of the butter. Looks delicious with the stepwise instructions.
Maya@Foodiva's Kitchen says
Biren, your roti canai looks so professionally-made! I live for the step-by-step, what a great job!
Magic of Spice says
Biren, your roti canai look perfect, and what an adorable book…Great giveaway 🙂
shervin says
i just want to ask if anyone can give me more information on where roti and curry comes from. my daughter in grade 3 wants to do a projct on a malaysian dish. please email me paulseshervin458@gmail.com
Biren says
Origins of roti can be found here http://en.wikipedia.org/wiki/Roti_canai. It is usually eaten with dhal curry or Indian style meat curries. My post for the dhal curry is here http://www.rotinrice.com/2010/09/dhal-curry/.
If you would like to check out a Nyonya style curry, please click on this link http://www.rotinrice.com/2010/02/chicken-curry-with-kaffir-lime-leaves/.
All the best with the project!
cooking rookie says
Wow, I am CRAZY about roti canai! I tried several recipes and failed miserably. Now maybe your recipe with the step-by-step instructions will be my lucky break! I am pinning this to try when I get a little more time :-).
Thanks you for sharing!
Biren says
Roti canai is not easy to make. It takes years of practice to be able to toss and spread that dough even though it looks simple. Hopefully you will have success with this recipe. 🙂
maz lovefoodies says
Hi Biren, I’ve been looking for a good roti recipe and I’ve never seen the dough being put into spirals so I will definitely be trying this recipe out. I absolutely adore them so I’m going to make a nice curry to go with it! Thanks very much for the enlightenment 🙂
maz
sailaja says
I love this,especially my daughter.Yum
Peter says
Hi Biren, yesterday i made it, ok i used the pin roll methode but it was very nice. The only thing what makes me wondering, i only need 210ml water, not 360ml. For all the other ingriedients , i sticked exactly to the recipe.
Linda says
I am not surprised at all that you needed less water. I think it really depends on your flour and I have mentioned this before. I noticed that my flour gets really light and dry in the winter, hence more water is needed. I tend to use a little less water during the humid months of summer.
Charlie says
Hello Linda, and thank you so much for this brilliant recipe. I can’t yet fling like the Roti King (a very popular little restaurant in London which my husband and I have been missing in lockdown) but these came out spiralled, rich and authentically flaky nonetheless. *chef kiss*
Linda says
You are welcome! Flinging the roti is no small feat. They make it look easy but I am sure a lot of practice went into it.
Maxine says
Hi, is it necessary to use a Thawa? Or can I use a non-stick pan?
Thank you. Love your recipes 🌷
Linda says
You can use a non-stick pan and you are welcome. 🙂