Roti CanaiLayered Griddled Flatbread
A flaky griddled flatbread with crisp golden patches and tender, stretchy layers inside. This stall favorite is known for its buttery aroma and chewy texture, especially when served hot from the pan.
Prep
1h 40m
Cook
25m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 500gAll-Purpose Flour
- 260mlWater
- 6gSalt
- 1pcsEgg
- 60gGhee (melted)
- 20mlVegetable Oil
Frying
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt. Add the water and egg, then knead until smooth and elastic.
- 02
Knead in the ghee until fully absorbed.
- 03
Divide into equal portions, coat lightly with the vegetable oil, cover, and rest for at least 1 hour.
- 04
On a lightly oiled surface, stretch each portion into a very thin sheet. Fold it into a long rope, coil loosely, and tuck the end underneath.
- 05
Rest for 15 minutes, then flatten each coil into a thin round.
- 06
Heat a griddle over medium-high heat and brush it with the vegetable oil.
- 07
Cook each flatbread until deeply golden on both sides and cooked through, then clap it gently between protected hands or spatulas to loosen the layers.
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