Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am in love with Roti Canai, but I recently moved to a small island.

My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? Can anyone post a recipe or tips for getting it thin, nearly see-through, and crispy and soft when cooked?

share|improve this question
if you don't know what this is: – Sam Holder Jul 20 '10 at 13:41
The link in the bottom of the Wikipedia page has a step-by-step guide with photographs. – papin Jul 20 '10 at 13:43
Thanks, that second link is what I was looking for -- a method that does not require acrobatics. – Peter V Jul 20 '10 at 14:08
up vote 4 down vote accepted

A step by step guide from the wikipedia page:

reproduced here in case wikipedia changes.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.