Ingredients
- 500g plain flour
- 1 tsp sea salt
- 1 tsp caster sugar
- 250ml coconut water or lukewarm water
- 1 egg, optional for richness
- 2 tbsp vegetable oil, plus extra for resting and cooking
- 40g melted butter or ghee
Nutrition (per serving)
- Calories: 360
- Protein: 8g
- Fat: 15g
- Carbs: 48g
Method
- Mix the flour, salt and sugar in a large bowl.
- Add the coconut water, egg if using, and 2 tbsp oil.
- Knead for 8 to 10 minutes until smooth and elastic.
- Divide into 6 balls and coat lightly with oil.
- Cover and rest for at least 2 hours.
- Stretch each dough ball as thinly as possible on an oiled surface.
- Brush with melted butter or ghee, then fold into a square or coil.
- Cook in a hot oiled pan for 2 to 3 minutes per side until crisp, golden and flaky.
Notes
The resting time is what makes the dough easier to stretch. Don’t rush it. Roti canai is excellent with kebab fillings that have sauce, because the flaky bread soaks everything up beautifully.