Easy Vegan Roti Canai (with How-to video)

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This Roti Canai recipe is very similar to Indian paratha which has a very crispy and flaky layer. The recipe uses the fan-folding method instead of flipping the dough as the chefs do at home, which makes it easier for me to handle. So, give it a try and see how easy this recipe is.

What is Roti Canai

Roti Canai or Roti Prata is a type of flatbread that originated from India which has become a popular dish in Malaysia and Singapore. They are often sold in Mamak stalls (Muslim-Indian that serve Halal food) and eaten at breakfast but it is now available throughout the day.

It is made from ghee (clarified butter) and often served with Dal or curries although some like it with sugar and butter. It also comes in plain or filled with savory or sweet fillings. Examples of savory fillings include egg, sardines, onion, and margarine such as Planta. On the contrary, banana is one of the common and most ordered for the sweet version of this roti.

I made this recipe vegan by using melted vegan butter which gives these rotis an amazing buttery and crispy texture and then served with a simple Chickpeas and Potato curry.

Key Ingredients

• Flour – I used all-purpose flour and some flour brands have higher protein content than others. In this case, I love to do a mix of 260g all-purpose with 40g of cake flour. To measure the flour, I highly recommend using a scale or see Notes if using a measuring cup.
• Melted vegan butter works the best and can be substituted with vegan margarine of choice. Alternatively, you can mix 2 tablespoons of melted butter with a drizzle of good Extra Virgin Olive oil.
• Sugar – a tiny bit of sugar will give you the caramelized look when you cook the roti.
• Oil – be generous with it, especially for greasing the surface.

How to make Roti Canai

Step 1: Mix dry ingredients together in a mixing bowl

Step 2: Add the melted vegan butter or vegan margarine of choice. Then rub the flour with butter until you get a coarse sandy mixture. To check, take a tablespoon of flour and form it into a loose ball. If you can’t form it, add a little more melted butter.

Step 3: Add in the water and knead into a unified mass, then transfer onto a cleaned surface and continue to knead. The dough will be sticky, so knead until you get a smooth dough, which takes about 10-15 minutes of continuing kneading.

Step 4: Divide dough into 5 portions and fold each into a ball. Grease a pan and rub each dough with oil, then place them on the pan. Cover and let it rest for an hour. You’ll get a smooth and soft dough then. (Or you can refrigerate the dough at this point until ready to use.)

Step 5: Set up your work area and generously brush the surface and rolling pin with oil. Take a dough and roll it into a thin layer. If you are keen on flipping the dough, then press dough into a thin circle and start flipping it.

Step 6: Lift up one side of the dough and fan-fold until you reach the end. Then, swirl it into a coil. You’ll want to aim to have some big bubbles which will create an airy and light roti.

Step 7: Pre-heat a non-stick pan with oil. Take a dough and flatten it on an oiled surface with your palm into a thin circular disc. Then, place the roti in a greased preheated non-stick pan and fry it until golden brown of both sides.

Step 8: Remove and clap roti with your palms and serve warm with curry.

How to store

• Cut a few sheets of parchment paper into squares.
• After Step 6, flatten each dough with your palm into a thinner layer. Place it on a sheet of parchment paper and then top it with another paper. Repeat until you are done with the rest of the ingredients. Freeze until ready to use.
• When ready, place frozen uncooked roti in a greased heated non-stick pan, and pan fry until golden on both sides. *No thawing needed.

Roti Canai Cooking Tips

• Water – I tried with both icy cold and room temperature water in this recipe and yielded different results. The cold water makes the final product a tad more crispy while the latter has a softer inner layer. Both water temperature yields equally tasty rotis.
• Vegan butter – During my first few trials, I folded a tiny spoonful of softened vegan butter in each dough before placing them on a greased pan (see Step 4). This method creates the most buttery roti but I find that it gets hardened quickly if not consumed right away.
• Resting time – I find no big difference with more resting time but at least 1 hour is needed. That said, you can actually make the dough a day before and refrigerate (covered) it until ready to use. Then, thaw to room temperature before rolling it out.
• Air bubbles – I have seen a lot of Roti Canai making videos from home and found one common thing. That is after the dough is rolled out or flipped to a thin layer, chefs usually fold the dough over to create a big bubble. This actually gives the roti a more airy feel resulting in a lighter and fluffier texture.
• Countertop – Granite, Marble, or a smooth countertop works the best as you need a large area where you can oil the surface at the same time.

This Roti Canai is

• Vegan – made with melted vegan butter
• A delicious snack or breakfast with the Chickpeas Potato Curry
• Perfect for a family activity where everyone can work on the dough together
• Stay fresh uncooked in the freezer for up to a month

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Easy Roti Canai

woonheng

Roti Canai is a type of flatbread, originated from India that has become a popular item in Malaysia and Singapore. This easy recipe creates a flaky layer and is vegan and delicious, so try it out today.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Resting Time 1 hr

Total Time 2 hrs

Course Appetizer, Breakfast, Snack

Cuisine Asian, Indian

Servings 2

Ingredients

  

1x2x3x

• 300 g all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons [30g] vegan butter melted
• ¾ cup [175ml] water
• oil for cooking or brushing

Instructions

 

• Mix all the dry ingredients in a large mixing bowl until well combined.
• Add the melted vegan butter and rub into the flour until you get a coarse sandy mixture. To check, take a tablespoon of flour and form it into a loose ball. If you can't form it, add a little more melted butter.
• Add in the water and knead into a unified mass, then transfer onto a cleaned surface and continue to knead. The dough will be sticky, so knead until you get a smooth dough, which takes about 10-15 minutes of continuing kneading.
• Divide the dough into 5 portions and mold each one into a ball.
• Grease a pan and rub each dough with oil, then place them on the pan. Cover and let it rest for an hour. You'll get a smooth and soft dough then. (Or you can refrigerate the dough at this point until ready to use.)
• Set up your work area and generously brush the surface and rolling pin with oil. Take a dough and roll it into a thin layer. If you are keen on flipping the dough, then press dough into a thin circle and start flipping it.
• Lift up one side of the dough and fan-fold until you reach the end. Then, swirl it into a coil. You'll want to aim to have some big bubbles which will create an airy and light roti.
• Pre-heat a non-stick pan with oil. Take a dough and flatten it on an oiled surface with your palm into a thin circular disc.
• Then, place the roti in a greased preheated non-stick pan and fry it until golden brown of both sides.
• Remove and clap roti with your palms and serve warm with curry.

Video

Notes

• To measure flour in the cup, I used the spoon and sweep method.  Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup.
• Some flour brands have a higher protein content which will create a harder dough. In that case, please use 260g all-purpose flour and 40g cake flour.
• Best surface to roll the dough – marble, granite or a smooth surface

Keyword comfortfood, Flatbread

Tried this recipe?Let us know how it was!

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