Malaysian Roti Canai Roll
Malaysia's most beloved breakfast flatbread — roti canai, the buttery, flaky, layered flatbread of Malaysian Indian heritage — rolled up with a filling of fluffy scrambled egg, caramelised onion and canned sardines in tomato sauce, or served plain alongside the unmissable dhal curry for dipping.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix flour, salt, sugar, egg, water and condensed milk into a soft dough. Rest 30 minutes. Divide into 4 balls; coat each in melted ghee.
About 5 min
To form roti canai: stretch each dough ball very thin on a greased surface (almost transparent). Fold over several times with ghee between each layer to create flaky lamination. Flatten to a circle.
About 14 min
Cook on a hot greased griddle until golden and crispy on both sides, pressing down slightly.
About 14 min
Place filling (scrambled egg + caramelised onion + sardines) across the roti and roll it up.
About 14 min
Serve with dhal on the side. The proper way is to tear the roti with your hands, dip into the dhal and eat.
About 3 min
Nutrition per serving (estimate)
- Calories
- 540
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: gluten, dairy, eggs, fish
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Recipe by Boon Tools.