Roti Canai Paratha Recipe

All-purpose flour: The base of 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 a nutty flavor to the dough. Can be substituted with melted butter.

Water: Helps to bring the dough together and achieve the right consistency.

Oil: Used for cooking the roti, ensuring a crispy and golden exterior.

When rolling out the dough, ensure to use a light dusting of flour on your work surface and rolling pin to prevent sticking. For an extra flaky texture, after rolling the dough into a thin circle, fold it into a square or rectangle, then roll it out again before cooking. This creates layers that will make your roti canai even more delicious.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and is a natural sweetener.

• ghee - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• ghee - Substitute with olive oil: Olive oil is a heart-healthy option with a distinct flavor.

• water - Substitute with milk: Milk can add richness and a slight sweetness to the dough.

• water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough softer.

• extra ghee - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative for cooking.

• extra ghee - Substitute with butter: Butter adds a rich flavor and can be used for cooking the paratha.

• Allow the roti canai to cool completely before storing. This prevents condensation, which can make the paratha soggy.

• Place a piece of parchment paper between each roti to prevent them from sticking together. This makes it easier to separate them later.

• Store the roti canai in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to maintain freshness.

• For short-term storage, keep the roti in the refrigerator. They will stay fresh for up to 3 days.

• For long-term storage, freeze the roti canai. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer 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 in a skillet over medium heat with a bit of ghee or oil. Cook until they are warm and slightly crispy.

• Alternatively, you can reheat the roti in the microwave. Place a damp paper towel over the paratha and microwave for 20-30 seconds. This helps to keep them soft and pliable.

• For an extra burst of flavor, brush the reheated roti canai with a little ghee or butter before serving.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Lightly brush the skillet with ghee or oil.
  3. Place the roti canai on the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the roti canai in aluminum foil to prevent it from drying out.
  3. Place the wrapped roti on a baking sheet and heat for about 10 minutes or until warm.

• Microwave Method:

  1. Place the roti canai on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds or until heated through.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the roti canai on a heatproof plate and cover with a lid.
  3. Steam for about 2-3 minutes until the roti is soft and warm.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the roti canai directly on the rack or on a baking sheet.
  3. Heat for about 5-7 minutes until the roti is warm and slightly crispy.

• Large bowl: Used for mixing the flour, salt, and sugar together.

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

• Measuring spoons: Necessary for measuring the salt, sugar, and ghee or melted butter.

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

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

• Spatula: Handy for flipping the roti canai paratha while cooking.

• Clean cloth or plastic wrap: Useful for covering the dough balls while they rest.

• Small bowl: For holding extra ghee or oil used during cooking.

Prepare ingredients in advance: Measure and mix the flour, salt, and sugar ahead of time to streamline the process.

Use a stand mixer: Utilize a stand mixer to knead the dough quickly and efficiently.

Rest the dough overnight: Let the dough rest in the fridge overnight to save time the next day.

Preheat the skillet: Preheat your skillet while rolling out the dough to ensure it's ready for cooking.

Cook multiple rotis at once: Use a large skillet or griddle to cook several rotis simultaneously.