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?

  • if you don't know what this is: en.wikipedia.org/wiki/Roti_canai
    – 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

A step by step guide from the wikipedia page:


reproduced here in case wikipedia changes.

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