Roti Canai

Ingredients(for 2 roti canai with 1 katori dal)

• 1 cup Whole wheat flour (atta)
• 1/2 cup Warm water (as needed)
• 1/2 tsp Salt
• 1/4 tsp Sugar (optional, for softness) - optional
• 2 tsp Olive oil (or any neutral oil)
• 1 tsp Ghee (for brushing, optional) - optional
• 1 tbsp Low-fat yogurt (for softness) - optional
• 1 tbsp Semolina (sooji) (for crispiness) - optional
• 1 tbsp Chopped coriander (optional, for flavor) - optional

Instructions

1. 1

   In a large bowl, combine whole wheat flour, salt, sugar, and semolina. Mix well. Add yogurt and olive oil, then gradually add warm water to form a soft, pliable dough. Knead for 8-10 minutes until smooth.

   10 minutes

   Resting the dough helps gluten develop, resulting in softer layers.

2. 2

   Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for easier stretching and flakiness.

   30 minutes (resting)

   You can refrigerate the dough for up to 2 hours for even better results.

3. 3

   Divide the dough into 4 equal balls. Lightly grease your hands with oil. Take one ball and roll it as thin as possible on a clean surface using a rolling pin or your hands.

   5 minutes

   The thinner you roll, the more flaky layers your Roti Canai will have.

4. 4

   Brush the surface of the rolled dough with a little oil or ghee. Sprinkle chopped coriander if desired. Fold the dough from both sides to form a long strip, then coil it into a spiral (like a cinnamon roll). Repeat with remaining balls.

   7 minutes

   Folding and coiling creates the signature flaky layers.