Roti Canai
Hawker • Singapore
About Roti Canai
Flaky Malaysian-style flatbread with dhal curry
How to Make Roti Canai (Traditional & Healthy Version)
Roti Canai is a beloved breakfast staple in Singapore, renowned for its crisp, flaky layers and rich aroma. Often enjoyed at local kopitiams and hawker centres, this flatbread is a cornerstone of Singaporean multicultural cuisine, reflecting the city’s vibrant Indian-Muslim heritage and fusion influences. Traditionally served with dhal or curry, Roti Canai offers a comforting taste of home, whether you’re grabbing a quick bite before work or lingering over breakfast with friends. In Singapore, Roti Canai is more than just food—it's part of the daily rhythm, found sizzling on griddles across the island. Its doughy goodness and interactive preparation (watching prata masters toss and flip the dough!) make it both a sensory and social experience. This healthier homemade version maintains authentic flavor and texture, while using less oil, making it suitable for calorie-conscious eaters without sacrificing the crispy bite and tender chew that define a great Roti Canai. If you’re looking for a nutritious, satisfying, and truly Singaporean start to your day, this recipe is for you.
Ingredients(for 1 large Roti Canai (approx. 90g) with dhal dip)
- 2 cups All-purpose flour (tepung gandum)
- 1/2 cup Whole wheat flour (for extra fiber)
- 3/4 cup Warm water (adjust as needed)
- 1/4 cup Low-fat milk (or unsweetened soy milk for vegan)
- 2 tbsp Vegetable oil (can use canola or sunflower)
- 1/2 tsp Salt
- 1/2 tsp Sugar (optional, for slight sweetness) - optional
- 1 tbsp Light margarine (for layering, optional) - optional
- 1 cup Dhal curry (for serving) - optional
Instructions
- 1
In a large bowl, mix the all-purpose flour, whole wheat flour, salt, and sugar. Gradually add warm water and low-fat milk, stirring to form a soft dough.
5 minutes
Use your hands for better control of dough texture.
- 2
Knead the dough on a lightly floured surface until smooth and elastic, about 7 minutes. Add 1 tbsp vegetable oil and knead until incorporated.
7 minutes
A well-kneaded dough gives the best flaky layers.
- 3
Divide dough into 4 equal balls. Coat each ball lightly with oil, cover with a damp cloth, and let rest for at least 30 minutes (longer for softer texture).
Rest 30 minutes
Resting relaxes gluten, making dough easier to stretch.
- 4
On a lightly oiled surface, flatten each ball, then stretch and gently pull into a thin, almost transparent sheet. Fold sides inwards, then roll up and coil into a spiral.
5 minutes
Be gentle—use your fingertips to avoid tearing.
Why This Dish is Healthy
By reducing oil and incorporating whole wheat flour, this Roti Canai recipe offers fewer calories and more dietary fiber, making it a smarter choice for breakfast or lunch. Using low-fat milk further lowers saturated fat, while serving with dhal instead of heavy curries keeps the meal light yet filling. This approach supports balanced energy levels and helps maintain a healthy weight, fitting well into a calorie-conscious diet.
This healthy Roti Canai recipe uses a blend of all-purpose and whole wheat flour for added fiber, supporting digestive health and satiety. With reduced oil and low-fat milk, it's lower in saturated fat and calories compared to the traditional version. The protein content is moderate, and pairing with dhal provides additional plant-based protein and essential minerals like iron and magnesium. The dish is rich in B vitamins, thanks to the wheat flours, and contains minimal added sugar.
Pro Tips
- 💡Tip 1: Rest the dough for at least 30 minutes to achieve softer, stretchable dough.
- 💡Tip 2: Use minimal oil and a non-stick pan for a lighter, healthier result.
- 💡Tip 3: For extra layers, fold the dough like an envelope before coiling.
Storage & Serving
Store cooked Roti Canai in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat on a dry pan for best results. Avoid microwaving to keep crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 40.0 g |
| Total Fat | 13.0 g |
| Fiber | 2.0 g |
