breadmilkcoconut
Roti Canai with Coconut Curry Dip
Malaysian roti canai with crisp, flaky layers and a tender centre, served with a fragrant coconut curry dipping sauce.
From YouTube · Dec 7, 2025
Malaysian roti canai with crisp, flaky layers and a tender centre, served with a fragrant coconut curry dipping sauce.
3 hrs
Prep time
15 min
Cook time
3 hrs 15 min
Total time
10
Yield
Ingredients
14 ingredients- 300 milliliters lukewarm water
- 60 grams condensed milk
- 35 grams melted butter or ghee
- 12 grams fine sea salt
- 20 grams granulated sugar
- 600 grams all-purpose flour
- Neutral oil for stretching and cooking
- 2 tablespoons Thai red curry paste
- 1 cup full-fat coconut milk, divided
- 1/4 cup water
- Few dashes fish sauce
- 1/4 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon sugar
Method
12 steps- In a large mixing bowl, combine lukewarm water, condensed milk, melted butter or ghee, fine sea salt, and granulated sugar. Stir until well combined.
- Add all-purpose flour to the mixture and stir until combined. Use hands to bring the dough together.
- Knead the dough until lump-free and slightly tacky. Let it rest covered for 15 minutes.
- After resting, knead the dough until smooth for about 30 seconds and divide it into 10 equal parts (approximately 100 grams each).
- Coat each ball of dough with oil, cover, and let it rest for at least 1 hour or up to 3 hours at room temperature.
- For the curry dip, heat coconut milk in a pan over medium heat for about 5 minutes until reduced and bubbly. Stir in Thai red curry paste and cook until vibrant.
- Add turmeric and garam masala, stir briefly, then add another 1/2 cup coconut milk, 1/4 cup water, and fish sauce. Let it bubble for 5 minutes.
- Stretch the rested dough using a smooth surface. Form a smooth circle, then flip and stretch it further using the toss method or rolling pin.
- Fold the stretched dough into quarters, rest while cooking the remaining pieces.
- Preheat a non-stick skillet over medium-low heat. Cook each roti until golden brown on both sides, adding a little neutral oil or ghee as needed.
- After cooking, clap the roti between hands to fluff and break the layers.
- Serve hot with the curry dip.
Recipe notes
Storage
Roti can be frozen and reheated directly from frozen, retaining quality for up to three months.
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