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The Southeast Asian Table

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Roti Canai

Malaysia

Step 1 of 10

Roti Canai — step 1 of 10

Whisk the warm water, condensed milk, beaten egg and salt together in a jug until the salt dissolves.

Ingredients

8 breads

The dough

4 cups (500 g) plain flour, plus a little for handling
1 1/4 cups (300 ml) warm water
3 tbsp (45 ml) sweetened condensed milk
1 large egg, beaten
2 tsp (12 g) salt
3 tbsp (42 g) ghee or unsalted butter, softened, plus more for cooking
1/2 cup (120 ml) neutral oil, for coating and resting the dough

To serve

Dhal or a thin chicken or fish curry gravy, for dipping
Sugar, for those who eat it sweet (optional) optional

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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