Malaysian Paratha

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This flaky, buttery flatbread is one of those recipes that instantly takes me back to slow Sunday mornings and big family breakfasts. Roti Canai, the Malaysian cousin of Indian paratha, is all about those paper-thin layers that puff and crisp up in the pan, with a soft, rich interior.

It’s fantastic with curry, dal, or even sprinkled with a little sugar for an after-dinner treat. If you’ve never tried making it at home, you’re in for something fun—and delicious.

Why I Love Making Roti Canai at Home

I remember the first time I tried making roti canai in my own kitchen. It was a rainy afternoon, and I was feeling homesick for the food I’d had while traveling through Malaysia. I had no idea if I’d get it right, but that first batch turned out surprisingly close to the street vendor version—crispy outside, buttery inside, and perfect for scooping up curry.

What I love most is how making it feels like an event. The dough needs time to rest, but then you get to do that satisfying stretch and fold that creates all those layers. It’s a great recipe for when you want to slow down, turn on some music, and get your hands messy.

These days, I make extra dough and freeze it so I can fry up a piece anytime I get a craving.

What Exactly Is Roti Canai?

If you’ve never had it before, think of roti canai as the Malaysian take on Indian paratha. It’s got the same roots—South Indian flatbread—but in Malaysia it evolved with extra richness.

Vendors there use eggs, milk, and sugar in the dough, giving it a softer, richer bite. It’s usually cooked on a flat griddle with ghee until the outside is golden and crisp. The best part? The flaky layers you pull apart with your hands to mop up gravy or sauce.

When I make it at home, I love serving it with a spicy chicken curry or just with a little dish of sugar for dipping—my guilty pleasure.

Roti Canai vs. Paratha: What’s the Difference?

I get this question a lot. They’re related but have subtle differences.

Paratha dough is pretty simple: flour, salt, water, ghee. It’s chewier and a bit denser.

Roti canai is a bit more luxurious. The Malaysian version includes eggs, milk, sometimes sugar, making it softer and richer. It’s also folded more elaborately to trap air and create those layers that crisp up beautifully when fried.

If you’ve ever sat at a Mamak stall in Malaysia watching someone spin and fold roti on a metal counter, you know it’s a little performance in itself. I’m nowhere near that level of showmanship, but the home version gets pretty close.

Ingredients You’ll Need

This is one of those recipes where each ingredient plays its part.

• All-purpose flour: Good old reliable. It gives just the right balance of strength and softness. Don’t use anything too strong like bread flour unless you want a chewier result.
• Ghee: This is the secret to that rich, buttery flavor and those crispy layers. I always keep a jar of homemade ghee on hand.
• Whole milk: Adds moisture and richness. I’ve tried it with lower-fat milk when that’s all I had—it still works, just a little less rich.
• Egg: Helps bind the dough and adds a lovely golden color.

I like to weigh my ingredients if I have time—it makes for a more consistent dough—but honestly, I’ve done it by eye plenty of times too.

Choosing the Right Flour

I stick to all-purpose flour most days because it’s what I always have in the pantry. It’s got just enough gluten to stretch without tearing, but not so much that the bread turns out tough.

If I want a chewier texture, sometimes I’ll swap in bread flour, but it does soak up more liquid so you’ll want to add a little extra water or milk.

My Way of Making Roti Canai

This part is where it gets fun. Don’t stress about it being perfect—mine rarely are, but they always taste amazing.

Making the Dough
I mix flour, salt, sugar, and some of the ghee in a bowl. Then in go the egg and milk. I let my stand mixer knead it for me most days (about 8 minutes on low) until it’s smooth and elastic.

If you don’t have a mixer, it’s easy enough to do by hand. Just be ready for a little workout.

I divide the dough into eight pieces, coat them with ghee, and let them rest. Don’t skip the resting—it’s what makes the dough easy to stretch later. I usually make it the night before and keep it in the fridge.

Resting the Dough
If it’s been in the fridge, I give it time to come to room temperature before stretching. Cold dough fights you. Warm dough is cooperative.

Stretching and Folding

This is the part people get nervous about, but it’s actually fun once you get the hang of it.

I oil my work surface and hands well with ghee. Then I press and gently stretch the dough into a big, thin sheet. You want it as thin as you can get it without tearing. Mine rarely get as thin as the pros’, but it still works.

When it’s thin enough, I fold it like a letter or square. Those folds trap air, which becomes all those glorious flaky layers when cooked.

Cooking the Roti

I use a big nonstick pan or my trusty cast-iron skillet. Heat on medium-low so it doesn’t burn.

I flatten the folded dough gently to about 7 or 8 inches wide. Then I cook it in ghee until it’s golden brown on both sides—about 3 or 4 minutes per side.

When it’s done, I like to do the classic “clap” method, slapping it gently between my hands to separate the layers. Just don’t burn your fingers.

My Best Tips for Perfect Roti Canai

• Keep the ghee at room temperature so it spreads easily.
• Don’t rush the resting time. Six hours minimum is best. Overnight is even better.
• If stretching by hand is hard, use a rolling pin between stretches to help.
• Make sure your pan is hot enough—if it’s too cool, the dough absorbs oil and goes greasy. I like to see a hint of smoke before adding the bread.
• Freeze extra dough balls coated in ghee for easy future meals.

Common Questions I Get

Is it healthy?
Let’s be honest—it’s rich and buttery. But I think of it like a treat. Serve it with a veggie curry and some protein for balance.

Can I use butter or oil instead of ghee?
Sure. Butter works, though it can burn more easily. Vegetable oil is fine, but you’ll lose that signature ghee flavor.

Can I use 2% milk?
Yep. Whole milk makes it richer, but 2% works fine.

Why is my roti rubbery?
Usually under-kneading or not enough resting. Let the gluten relax so it can stretch and puff.

What do you serve it with?
My favorite is a rich chicken curry or lentil dal. But I’ve also been known to just sprinkle sugar on a hot piece and eat it standing at the stove.

If you’ve never tried making roti canai before, I hope you’ll give it a shot. It’s one of those recipes that rewards a little time and love with something truly comforting.

Try other Malaysian recipes:

• Malaysian Curry Laksa
• Laksa Soup
• Authentic Malaysian Satay Sauce