Roti Canai – Roti Paratha Recipe

All-purpose flour: The base ingredient for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Sugar: Adds a hint of sweetness to balance the flavors.

Ghee: Adds richness and helps in creating the flaky layers.

Vegetable oil: An alternative to ghee, used for mixing and cooking.

Warm water: Helps in forming a soft and pliable dough.

When rolling out the dough, aim for an even thickness to ensure uniform cooking. If the dough is too thick, the roti will be doughy inside; if too thin, it may tear. Use a light touch and a well-floured surface to prevent sticking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the dough slightly denser.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile due to its mineral content.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, but be mindful of the moisture content.

• ghee - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor that can complement the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a rich, fruity flavor.

• warm water - Substitute with milk: Milk can make the dough richer and softer due to its fat and protein content.

• ghee - Substitute with butter: Butter provides a similar fat content and a rich, creamy flavor, though it has a lower smoke point.

• Allow the roti canai to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the roti canai in an airtight container or a resealable plastic bag. Ensure you squeeze out as much air as possible to maintain freshness.
• For short-term storage, keep the container or bag in the refrigerator. The roti will stay fresh for up to 3 days.
• For longer storage, place the roti canai in the freezer. They can be frozen for up to 2 months.
• When ready to use, thaw the roti in the refrigerator overnight or at room temperature for a few hours.
• Reheat the roti canai on a griddle or in a non-stick pan over medium heat until warmed through. You can add a bit of ghee or vegetable oil to enhance the flavor and texture.
• Alternatively, you can reheat the roti in the microwave. Place a damp paper towel over the roti and microwave for 20-30 seconds. This helps to keep them soft and pliable.
• If you prefer a crispier texture, reheat the roti canai in the oven. Preheat the oven to 350°F (175°C), place the roti on a baking sheet, and heat for about 5-7 minutes.

• Stovetop: Heat a non-stick skillet over medium heat. Place the roti canai on the skillet and cook for about 1-2 minutes on each side, or until warmed through. You can brush a little ghee or vegetable oil on each side to enhance the flavor and maintain the crispiness.

• Oven: Preheat your oven to 350°F (175°C). Wrap the roti paratha in aluminum foil to prevent it from drying out. Place the wrapped roti on a baking sheet and heat for about 10 minutes, or until warm. For a crispier texture, you can unwrap the foil for the last 2 minutes of heating.

• Microwave: Place the roti canai on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on high for 20-30 seconds. Check if it's warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven: Preheat the toaster oven to 350°F (175°C). Place the roti paratha directly on the rack or on a baking sheet. Heat for about 5-7 minutes, or until warm and slightly crispy.

• Steaming: If you prefer a softer texture, you can steam the roti canai. Place it in a steamer basket over boiling water for about 2-3 minutes, or until heated through. This method helps retain moisture and softness.

• Air Fryer: Preheat the air fryer to 350°F (175°C). Place the roti paratha in the air fryer basket in a single layer. Heat for about 3-4 minutes, or until warm and crispy. This method is quick and helps maintain the roti's texture.

• Large bowl: Used for mixing the flour, salt, sugar, and ghee or oil to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like salt, sugar, and ghee or oil.

• Wooden spoon: Useful for initially mixing the ingredients before kneading.

• Clean surface: Needed for kneading the dough and rolling it out into thin sheets.

• Plastic wrap: Helps to cover the dough balls while they rest to prevent them from drying out.

• Rolling pin: Used to roll out the dough balls into thin sheets.

• Griddle: A flat cooking surface to cook the roti canai until golden brown.

• Spatula: Handy for flipping the roti canai on the griddle to ensure even cooking.

• Pastry brush: Useful for applying ghee or oil to the dough and the griddle.

Prepare the dough in advance: Mix and knead the dough the night before, then store it in the fridge. This allows you to start cooking immediately the next day.

Use a food processor: Save time by using a food processor to mix the flour, salt, sugar, and ghee quickly and efficiently.

Preheat the griddle: Ensure the griddle is hot before you start cooking. This speeds up the cooking process and ensures even browning.

Batch cooking: Roll out and cook multiple roti canai at once. This minimizes the time spent on individual pieces.