[Malaysian Recipes] Vegan Roti Canai

“Boss, roti canai satu!”

(Roti = bread) This flatbread has many names: roti canai, roti prata, roti kosong (literally translates to “empty bread”), Malaysia’s favourite roti, etc…

When I was younger, I would stand by the roti canai man and watch as he skillfully flipped the dough over and over. It seemed effortless, but now I know better. My eyes would try to keep up with the speed at which he dished out one order after another, but before I knew it my roti canai was ready.

To me, a good roti canai is soft and chewy on the inside, with crisp and flaky outer layers. When paired with dhal and curry? A literal match made in heaven.

A few months into being vegan, I found out that roti canai isn’t vegan-friendly and that literally broke my heart. I don’t know how to express my love for roti canai. It’s like seeing a familiar face in the crowd, and it always makes me happy.

But now that I’ve (sort of) mastered the technique to making perfect vegan roti canai, I can have it whenever the craving hits!

Notes 

The flipping technique takes practice, but you can also use a rolling pin to stretch the dough out.
You want the dough really thin to the point of tearing (it’s actually ok if the dough does tear).
Keep a bowl of oil nearby as you work, you’ll need it.

Vegan Roti Canai
Kristin Tan

Roti canai, one of Malaysia's favourite flatbreads, made vegan. Crisp and flaky on the outside, soft and chewy on the inside.

PREP TIME: 20 mins
COOK TIME" 10 mins
RESTING TIME: 1 d

COURSE: Breakfast, Main Course, Snack
CUISINE: Asian, Malaysian


SERVINGS: 3 people

INGREDIENTS

• 150 g all-purpose flour
• 1 tsp sugar
• ½ tsp salt
• 90 ml water
• ½ tbsp oil and more

INSTRUCTIONS

1. In a medium bowl, combine all the ingredients, forming a shaggy dough. Transfer to a work surface and knead for 2-3 minutes until a dough forms. Dust with flour if the dough is very sticky, but be careful not to add too much.
2. Divide the dough into 3 equal parts, around 85g each. Knead into a smooth ball, then coat in oil and place in a bowl/container. Cover and refrigerate overnight.
3. Have a bowl of oil beside you as you work. On a large oiled surface with oiled hands, flatten the dough out with the heel of your palm.
4. Position your hands, one palm facing upwards under the dough while the other palm faces downwards on top of the dough. Flip the dough several times, rotating the dough in between each flip so that the dough stretches evenly. Then stretch out the edges of the dough.
5. Sprinkle some oil over the dough then fold opposite sides towards the middle. Hold one end, twirling the dough around it and tucking the other end under the twirled dough. Let the dough rest for 10 minutes.
6. Add oil to a large pan over medium heat. Flatten the dough with your palms. Once the oil is hot, cook the roti canai for 1-2 minutes on each side until golden brown and crispy.
7. Once the roti canai has cooled slightly, 'clap' it with your hands to separate the layers. Serve with dhal and/or curry.

NOTES

This recipe is adapted from Nyonya Cooking.
When working with the dough, make sure you have a large work space. Oil is essential to getting flaky roti canai and it also prevents the dough from sticking, so be generous with it.
If you’re not able to flip the dough, use a rolling pin instead.

This recipe and image sources are referred in website: Eatwkriss.com. Thanks so much!