Roti Canai: Secret to SOFT & FLAKY flatbread, just like in Malaysia

Here's the definitive guide to making one of my favourite foods ever: Roti Canai. This flaky flatbread hails from Malaysia but traces its roots back to South India's Parotta/Paratha. It's such a textural experience - the crisp flaky exterior shatters apart to reveal tender chewy layers inside.
The success of Roti Canai hinges on a perfectly strong yet extensible dough and careful technique. I tried so many recipes and was never able to make a good roti. So, I started experimenting. After going through 30+ recipe iterations and using up almost 10 kilograms of flour, I've finally created my own perfect Roti Canai. Follow along and I'll teach you everything I learned.
If you make the roti, please tag me on Instagram!
/ sheldoskitchen
Sheldo's Very Best Roti Canai
Dough
- 300mL water, lukewarm (plus up to 3 tsp more water)
- 60g (3 tbsp) condensed milk (sweetened)
- 35g (2-1/2 tbsp) melted butter OR ghee
- 12g (2 tsp) fine sea salt OR table salt
- 20g (1-1/2 tbsp) sugar
- 600g (4-1/4 cups) all-purpose flour
Shaping
- ~1/2 cup neutral oil
Cooking
- Ghee OR neutral oil + butter
Make Dough
1. Add water, condensed milk, butter or ghee, salt, and sugar to a large mixing bowl. Stir together until thoroughly combined.
2. Add flour and stir with a spatula then switch to hands and knead to bring the dough together. If there’s excess dry flour, add up to 3 tsp more water. Knead only until all the dry flour is incorporated and the dough is free of any hard lumps. It’ll still be quite rough in texture.
3. Cover and rest 15 minutes.
4. Knead dough until smooth. Should only take about 30 seconds or so.
5. Divide dough into 10 equal portions. If weighing, they’ll be about 100g each. Shape each portion into a smooth tight ball.
6. Add about a 1/3 cup oil to a tray. Spread the oil all over. Generously coat each dough ball in oil.
7. Cover tray tightly and rest dough. At least 1 hour at room temperature. For better results, rest 3 hours at room temperature. For best results, place tray in fridge overnight. The next day, leave the tray at room temperature for 1 hour before proceeding.
Stretch & Shape
1. Stretch each dough ball into a large and translucently thin sheet, either by tossing and stretching OR rolling and stretching. Shape by folding top and bottom sides to the centre and then left and right sides. Add some more oil and set aside to rest while shaping the other dough balls.
Cook
1. Pre-heat non-stick skillet over medium for 2-3 minutes.
2. Cook the rotis in the order they were shaped. Right before cooking, stretch shaped roti one more time.
3. Add 2-3 tbsp ghee or oil to the pan. When lightly shimmering, place in roti. Cook until the bottom is golden brown. If roti puffs, press down lightly with spatula to encourage even cooking. Once the bottom is golden, flip over and cook other side. If using ghee, cook until both sides are golden and transfer out. If using oil, when the second side is lightly golden, add to the pan a knob of butter (1-2 tbsp). Swirl around to melt and coat both sides of the roti. Continue cooking until golden and transfer out of pan.
4. Place roti on a clean tea towel and allow to cool slightly, 30 seconds. Then, using tea towel to protect hands, vigorously clap the roti between two hands. Repeat until roti is fluffed up and flaky.
5. Serve immediately with curry dip.
Dairy-free Dough Formula
- 300mL alternative milk (oat, almond, soy, lactose-free, etc)
- 35g (2-1/2 tbsp) margarine OR vegan butter, melted
- 12g (2 tsp) fine sea salt OR table salt
- 54g (4 tbsp + 1 tsp) sugar
- 600g (4-1/4 cups) all-purpose flour
Super Coconut-y Curry Dip
- 1 cup full-fat coconut milk, divided (1/2 cup + 1/2 cup)
- 2-3 tbsp Thai red curry paste
- 1/4 tsp turmeric
- 1/2 tsp five spice OR garam masala
- 1/4 cup water
- Few dashes fish sauce (sub soy sauce)
- 1/4 tsp sugar
- Salt to taste
1. Add 1/2 cup coconut milk to a small pot. Set heat to medium and reduce coconut milk until it’s thick, bubbly, and the coconut oil starts to separate out and sizzle, about 5 minutes.
2. Add curry paste to the pan. Stir together with the coconut milk and fry the mixture until a red oil separates out. Add turmeric and five spice. Stir constantly and cook for 20 seconds.
3. Immediately add the other 1/2 cup coconut milk, water, and fish sauce. Cook for 5 minutes, stirring occasionally.
4. Add sugar and taste to see if it needs more salt. If the consistency is too thick, thin out by adding more water. The curry sauce should have the consistency of heavy cream. There will be a slick of red flavourful oil floating on the surface.
5. Serve right away with fresh Roti Canai. If refrigerated, the curry sauce will solidify. Reheat in the microwave before serving.
00:00 Intro
00:54 Why Roti Canai is so hard to make
01:22 Experiments
02:15 Dough (Recipe Begins)
04:40 Roti Canai History
05:21 Curry Dip
06:59 Stretching & Tossing
09:54 Shaping
10:33 Cooking
12:03 The Final Step
13:30 Freezing
14:13 Outro

[@KumaarFamily]

Hey Sheldo! I moved to the US about 11 years ago and have tried so many different roti recipes that turned out okay. Several days ago I tried your recipe and it turned out to be closest to the best roti canais in Malaysia. I was able to impress my family and some guests. Thank you so much! Selfishly hoping for more Malaysian recipes! ❤️

[@sheldoskitchen]

Don't know how I missed your comment before but wow thank you! I'm so glad that the recipe worked out for you and was a taste of home. Will definitely be sharing more Malaysian recipes, as it's one of my favourite cuisines in the world!

[@nphan3940]

Hi! Sheldo I too tried many recipes of roti canai but yours recipe is simply the best. I got my kids and husband eating roti canai and dalh curry. Thank you so much for sharing. I look forward to your channel

[@TTruthTrue]

@@sheldoskitchen hi, I need to correct you. Roti canai is malay word for this bread, origins - INDIA. In india its called Paratha.different state had different method of making Paratha.

[@sheldoskitchen]

@@TTruthTrue Watch 04:40 in the video

[@TTruthTrue]

@@sheldoskitchen not quite right bro. Long ago it wasnt Chennai but Madras. Canai means roll in malay.

[@arnoldkotlyarevsky383]

This recipe is sort of magical to me. Years ago, when I was trapped in my parent's home, living on long island, I was a picky eater. I would only really broaden my horizons in part because of my older sister. She was, and is, my hero. One day, she dragged me to manhattan, where she lived and worked, and showed me this restaurant she had been eating at with some of her work friends. It was Malaysian. I didnt know there was food unique to a region of the world I had not even really heard about yet. She ordered everything and among the things she ordered for us was Roti Canai. There was something about the cloudlike appearance of the bread, the sweet and savory curry that came with it, and the way the layers saturated with it....it is one of my favorite food memories. Sitting there, with my sister, in what I thought was the coolest place on earth, eating this incredibly unique and delicious dish that I have thought about ever since. Needless to say, I will DEFINITELY be giving this a try. Thank you so much!

[@sheldoskitchen]

Hey Arnold! I love how you perfectly captured just how magical, eye-opening, horizon-expanding food can be. It's so so cool that you have such an indelible memory of roti canai. What a PERFECT first thing to try from an unfamiliar cuisine. How could one not fall in love from the very first bite?? Your sister sounds awesome and I wish we could all hang out together and eat some good food!

[@arnoldkotlyarevsky383]

@@sheldoskitchen My sister is awesome :) Thanks again for putting this recipe within reach for me! Your channel is so helpful and radiates such positive energy, I love it!

[@barbram8001]

@@sheldoskitchen You have an amazing voice. Just found your channel.

[@TTruthTrue]

​@@sheldoskitchenjust to correct you. Canai is not Chennai. Canai is Malay word for roll, that is rolled bread for Roti Canai. In the olden days when it was introduced to Malaya by the south indian immigrants, they use roller to roll the bread dough just like where it is made now in KERELA state India. In its place of origin that is Kerela it is known as Parotta. Chennai is new name to replace Madras in Tamil Nadu state in 1996. Roti canai how it was named since the 1800 during British colonial times.

[@arthurwong9017]

Even in Malaysia its rare to find this level of crisp and flakiness in our regular "mamaks" which serve roti canai. Great job!

[@leenicole995]

Hi Sheldo, greetings from Malaysia. I stumbled upon your channel by chance. Your roti canai is legit! So light and flaky. Look at those texture, my mouth is watering now. Hats off 😊 Keep up the good work!

[@sheldoskitchen]

YAY! Terima kasih!!! That really means a lot to me. I have soooo much love for Malaysian food after staying in KL for work a few years ago. So I did my best to get my roti canai right!!!

[@user-dl7mq4qj4d]

Lucky bustard can just walk up down the road and get a fresh made one anytime of the day😭😭😭😭😭😭

[@kryjchek]

@@user-dl7mq4qj4d Yep, pretty much to our eyeballs in the stuff here in Malaysia :P

[@bakegrainsofhope8934]

I had my first taste of Roti Canai in Malaysia for breakfast at Marriott hotel in Kuala Lumpur just before the Covid pandemic. I watched the chef stretched the dough to ever so thinly and so skillfully. He cooked the roti on a large steel cook top. Omg I still remember that first taste of buttery, lightly salty, flaky crispy thin bread and slightly chewy on the inside between the multiple layers. I’ll definitely give your recipe a try, Sheldon. Thanks so much for helping me re-create roti canai for my family in North America. I used to tell all my colleagues every morning to try roti canai every time we sat down for breakfast at Marriott hotel and later to all my family about the amazing thin bread I had in Malaysia. Now hopefully I can give them a taste of this yummy bread with curry using your wonderful recipe and techniques. If I’m successful, we’ll all love you to the moon and back. LoL 🥰😍😂😋👍🙌👏💪🙏

[@annekumari5239]

Im Malaysian and I think your flipping motion of the rotis are so cute! Great recipe and instructions as always.

[@GoddessOfWhine]

dude, you totally nailed this from the roti to the curry! i love your 'cheat' way of making curry. i had to admit I cringed slightly because I make my curry from scratch but your curry looks legit! You understood something about curries which many don't. The curry is only finally done when you see the oil coming out of the curry paste. I wouldn't have been able to tell that you used store bought curry paste to make the process faster. My grandmother will probably roll in her grave if she saw me making curry this way but I am willing to give this way a try. Thank you so much for putting all the time and effort into getting the humble roti canai done correctly. I am sure the rest of the Singaporeans and Malaysians will appreciate it too.

[@sheldoskitchen]

Yes!!! Every curry I ate in Malaysia had the oil so I knew mine had to be that way as well. The cheat way is good but using a curry made the legit way will probably always be better. I really want to learn how to make fish head curry cause that was my favourite with roti canai!

[@GoddessOfWhine]

@@sheldoskitchen Thanks for replying! Yes, fish head curry goes really well with roti canai as well. I would love to share my fish head curry recipe with you but unfortunately even I am guilty of using fish curry powder to make mine. :-)

[@jamieprince212]

This could not be more detailed and clear -- thanks SO MUCH for taking allll the time and effort (and trial and error!) to perfect the recipe & technique, and film it so well!! 👏 (One quick point of potential clarification for US viewers: by "condensed milk" do you mean sweetened condensed milk? That's what we Americans generally understand "condensed" milk to be... the unsweetened version here is known as "evaporated milk" -- just want to make sure I use the right one!)

[@sheldoskitchen]

You’re very welcome Jamie! I’m referring to sweetened condensed milk in the recipe. I’ll update the ingredient list so it’s more clear!

[@jamieprince212]

@@sheldoskitchen perfect - thx! PS, in NYC I’ve seen sweetened condensed milk sold in a re-sealable tube in Eastern European groceries, and in a flip-top squeeze bottle in Mexican stores… in case any one is concerned about opening a can and only using 3 Tbsp (although leftovers are great in coffee, as a topping for fruit, and have lots of other uses as well!)

[@SmoothOperator123]

Ii is both entertaining and rewarding to watch a food enthusiast out on a mission to perfect a home recipe and share it so willingly with joy. Thank you Sheldo !

[@yasminabdmalik4492]

It’s funny how the internet can hear my thoughts. I was just telling myself I had to learn how to make roti from scratch because my preschooler wants nothing else before going to school, and all those instant store bought roti canai are starting to make a dent in the wallet. Your recipe looks like the real deal! Can feel the passion you put into this and I can’t wait to try it out. Thank you and God bless!

[@vasanthanand1319]

Hey Sheldo! Kudos for mentioning the roots of this awesome dish, btw I'm from Chennai myself and it's still a classic dish here, sold as Malaysian Parotta! It's just awesome when you think about how a recipe makes its way accross the world and comes back to its home as a better version of itself!

[@sheldoskitchen]

Definitely! I love how food follows human migration and is a part of our history. I learned from commenters that parotta has also made its way to the Caribbean. In Trinidad, it's called "Buss Up Shut" Roti, which means "busted up shirt" because the roti layers resembles a torn t-shirt. So cool.

[@DessertsPRN]

I fricking love roti!! Your dedication to this recipe is evident. I love the retro vibes in all of the transitions. I am totally going to use this quick coconut curry recipe. You are incredible Sheldon!

[@sheldoskitchen]

Love for roti brings the world together hahah. Thanks for noticing all the details Stephen, I really appreciate it ❤️

[@bruhbro1181]

@@sheldoskitchen In Malaysia is roti canai, here is roti prata

[@SJ-mo1fs]

Have been looking for this very detailed method of making this type of roti. Had it in Malaysia years ago and could never replicate it. Thank you. 🇿🇦🇿🇦🇿🇦

[@sheldoskitchen]

You’re very welcome!!! I fell in love with roti canai in Malaysia as well. So so good

[@stephanustedy839]

Thank you Sheldon. I already made this roti, since 5 years ago. But never thought the composition had standard comparison. Now my roti recipe becomes almost perfect because your video. 🙏

[@suzannekan]

Malaysian here, tried making it once (with another recipe I found online) and it was a hot mess. Thanks for your well shot and edited video. Hopefully I will find the courage to make it again. Definitely appreciated that quick Malaysian curry btw, what a genius idea to use Thai curry as a base.

[@ps-ri2qk]

Haven't been in Boston at Penang for ~7 years, and man do I miss this dish. They have a half globe device they cook the roti on, and their chicken potato curry for dipping is phenomenal. As much it's amazing to see you make it all, I think I'll actually go to the restaurant :) .

[@ghrbaa6727]

The best Roti Canai I've eaten in my whole life was the one my aunt made in Malaysia, but she never sell them though, it's just her family kitchen recipe. Even after decades last eating them, I still fantasize about my aunt's Roti Canai.. I will try your recipe one day

[@crazycrker]

I just wanna say... THANK YOU. THIS is the level of dedication I put into my own cooking and I absolutely loved to see from someone else too, thank you for the handwork you put into this and most importantly, for sharing what you learnt with us.

[@sheldoskitchen]

Happy to hear that I'm not the only crazy one haha. Good food takes dedication!

[@elizabethoconnor1493]

I have ADHD and don't sit through long videos but your "table of contents" intro bit before the video started was SO HELPFUL. I was so intrigued I watched the whole thing. You're so approachable in your style of talking and really help boil down these complex recipes to ones we can all enjoy!

[@sheldoskitchen]

Hey hey fellow neurodivergent person! I was finally diagnosed with ADHD as an adult and suddenly so many things clicked into place. I try to make videos that would keep my interest so I'm glad it's also working for you!

[@lewisjones235]

Great video, mate! Thanks so much for the excellent detailed instructions. This is definitely the most thorough recipe I’ve come across!

[@sheldoskitchen]

Thanks so much Lewis! Roti canai is my fav food so this was a labour of love :)

[@jamesholland8196]

Excited to see this channel blow up. High quality stuff!

[@sheldoskitchen]

Thanks James!!!

[@gregsanchez4665]

Your videos are always so detailed and relaxing to watch!

[@sheldoskitchen]

Really appreciate that Greg! ❤️

[@chumhandle]

i can't believe i have never seen this channel before!! it is so nice to see instructions specifically for canadian cooks - i genuinely didn't know that about canadian AP flour.. cheers from vancouver 👋

[@JD-mo9nn]

Thank you so much from australia man, half my family is from malaysia, so many memories of going to night stalls all over kl and melaka looking for every roti store we could try! Bringing my mothers homeland flavours in the most authentic way i can. im sure she will appreciate. Thanks brother and god bless

[@ismawiibrahim7281]

This is an amazing recipe that respects the flavour and technique of the food. Roti canai is such an amazing dish that is both simple and complex all at once. Thanks for showcasing Malaysian food on your channel! subbed!

[@sheldoskitchen]

Thank you! I wanted to do justice to roti canai because it’s one of my favourite things in the world.

[@drawitout]

My favourite snack at my favourite Malaysian restaurant is this roti made with egg inside. The curry sauce they served was incredible. I’m so thrilled to see this video that I’m commenting before it’s even 1/4 of the way through. 😍 I hope you also share the recipe for the delicate curry sauce that you dip it in.

[@drawitout]

*my favourite Malaysian restaurant that no longer exists ☹️

[@sheldoskitchen]

Yes!!! I love Roti Telur (with egg) as well. I actually filmed making it but it didn't make the final cut because the video was getting too long. It's really easy though -- basically just stretch the dough as usual. Before folding, crack an egg into the centre of the dough and break it up a little bit. Fold the dough around the egg, overlapping slightly more than usual to seal it in. Carefully transfer to a skillet and cook as usual. The shot 13:34 is actually me pouring curry onto an egg roti. The curry I show in the video is a quick shortcut but it's soooo good. Very rich and coconut-y.

[@drawitout]

@@sheldoskitchen Yum! Thanks so much for sharing both the name and the directions for this. I can't wait to make it. Although you are impressively good, and I feel intimidated by the task after seeing how you do it, I will give it a go (probably today because I can't resist). I'll have to return to let you know how it goes. :D

[@cindy-lee]

@@sheldoskitchen Oooh I'll need to try this too!

[@stacey738]

@@sheldoskitchen I lived in malaysia for 6 months and had Roti Telur for breakfast every day. That and teh tarik!! It was the best! And so mesmerising watching it being made!

[@KushChakraborty1]

The love you poured into this process was amazing.... keep it up!

[@randomsandwichian]

Cheers from another Malaysian. Seeing someone from outside the country enjoy Malaysia's literal childhood comfort food is a delight to watch. Canai isn't the only variety you can make with this, there's Murtabak with shredded meat of any kind, cook it as a thin crisp that becomes a crispy wafer, or you can add egg and onions before folding them in to give it another layer of body to that already crispy texture.

[@freshandzestyfood5033]

I just found your channel this week and I love your content.

[@sheldoskitchen]

Thank you so much!

[@RegionalFoodJapan]

Wow! Definitely love it, man! I teach Japanese cooking but at the same time, I’ve always been fascinated by the beauty of Malay food! Good on ya!

[@lasermouth]

Oh man! You definitely earned my sub. Thank you for all the hard work experimenting for the best roti and sharing it. Great video!

[@grimmforrest1949]

Your passion for creating good food is infectious in a very cool way. Thanks for this and keep making more vids. Cheers 🥂

[@noba5420]

Wow! I'm part Malaysian and my family currently lives there! This video is so well researched and detailed! I'll be visiting Malaysia soon with a newfound appreciation for Roti Canai

[@noba5420]

Also, another variation of Roti Canai I like is called Roti Telur, which is Roti Canai but with egg in the dough :)

[@sheldoskitchen]

Roti susu is so good! Also loved roti telur bawang for breakfast when I was in Malaysia. Oh and roti milo as well :P

[@belindaloo9423]

@@sheldoskitchen Hi Sheldo, a fellow Canadian of Malaysian origin here. Don't forget roti tissue !

[@terrarozza1]

@@sheldoskitchen in Mamak's or any roti canai outlets, we called it Roti Bom, it's sweet, buttery (or rather margarine) taste exploding in your mouth after dipping it in dhal or curry. Then there's Roti Sardine...

[@coffeemug3009]

​@@sheldoskitchen please do a follow up roti canai series with those ingredients! ❤

[@liezlcudaltan7879]

Your attention to details is superb!

[@sheldoskitchen]

Thanks Liezl. You’re the best ❤️

[@annfay6543]

I am blown away by your persistence in creating this recipe. It is rare to find someone so determined to reach perfection. I am a fairly new subscriber but I noticed early on that you are extraordinarily in everything you do. I thank you from the bottom of my heart. I look forward to a very long long time collecting and cooking your recipes.

[@supreenkaur3845]

Sheldon!! Thank you thank you thank you!! This is the best recipe for roti chanai and the way you explained the technique makes it so easy for a amateur like me to understand. I truly appreciate you putting your heart and soul into this recipe and video and explaining it so well. You have gifted me the gift of feeling at home in Malaysia ❤

[@pennysavedpennyearned]

I had a layover in Malaysia and had this at the airport. I loved it so much, I found a paratha recipe and made a basic curry sauce with curry powder, garam masala, cinnamon, cardamom and coriander with stock. it did the trick. The only problem for me was that the paratha was not flaky enough. I tried a canai recipe, too dense, but a double fry made a decent paratha. here in South Africa, we get cake flour and bread flour. I will try each first then other tweeking if needed. because our flours are different, I feel I may have to work at it. I can believe that you would be able to eat the same meal daily. I love curry daily and won't get sick of it. 😂

[@HelenSab]

Thank you for all your dedication and research!!! I love roti!!

[@sheldoskitchen]

Same!!! It’s definitely one of my fav foods :)

[@supianzainuddin1482]

Thanks Sheldo, I am away from Malaysia since 1988 and miss roti canai so, so much. My kids love them too. Thanks for the step by step instructions, it is the best roti making video by far. I will give it a try and hope it will be as good as yours. Thanks again! you are simply the best!

[@nikyjane1839]

Hi Sheldo! Hope you are doing well. Your recipes are amazing, and today i tried your roti recipe. I am happy to announce it was a success and super delicious! I couldn't toss the dough like the pros do, so i opted for the spreading method.

[@Emma-nh9rl]

I am Malaysian, and Sheldon I give you ⭐⭐⭐⭐⭐. You got it spot on! It looks as if made at a coffee shop in Malaysia. We love roti canai. Here we have it for breakfast, lunch, dinner or any time in between, lol. Btw, isn't it quite similar to how puff pastry is made?

[@sheldoskitchen]

Terima kasih! A few years ago I stayed in KL (actually it was PJ) for an internship and fell in love with the food. Oh how I wish I could still head down to the local mamak and get delicious food any time. I miss it!

[@mawreeoh]

The technique is more similar to filo than puff, which is laminated with cold butter

[@14ikan11]

Thank you for the recipe! I've also tried to make these, but never managed to get it right. I thought that they used eggs/dough relaxer or some sort to get the texture. Never would have guessed condensed milk. And yes, it is a carefully guarded secret among restaurants and cafes. Yours look amazing and will definitely give it a go!

[@sheldoskitchen]

Commercially they probably do use some kind of dough relaxer! But yea I found that the condensed milk tenderizes the dough enough to help it stretch. Eggs also don’t help! They make the dough too tough and not as crispy when fried because the dough kinda puffs up.

[@HalfLapJoint]

@@sheldoskitchen Thanks for this tip, was just about to add egg!

[@robincheng]

Sheldo!!! I just found your channel and am BLOWN AWAY by your content. I have never subscribed to a channel so fast. You embody everything I want in a food channel-amazing food, straight to the point, and educational. I'm blessed with the bonuses-amazing editing, your soothing voice, and fantastic personality. I'm guilty of skippping around videos but I didn't do that once with all your videos I've watched. I also want to note that you do such an awesome job explaining the science behind cooking/baking in every video, so concise and clear. Thank you thank you thank you... So often I find myself following along to recipes and not knowing why something went wrong. You not only share awesome recipes but also have such a wealth of knowledge. I am looking forward to your channel blowing up. You're going to be huge. KEEP UP THE AWESOME WORK! I'm willing to bet money you'll hit 1mil subscribers in no time. Much love from California!

[@montishaya]

I usually watch any video over 3 minutes on 2x speed, and really don't like a lot of talking. I flippin' love Sheldo though, when I discovered him about 5 days ago, I listened to every second on regular speed. I could seriously listen to him read off tax law and be totally happy, he's so friendly and nice!

[@sheldoskitchen]

Thank you so much Robin! Comments like yours are what keep me going. Seriously, it means a lot to hear that my videos are connecting with people. I'm just a guy in my kitchen making videos about the food that I love and it's so cool that I get to share it with like-minded people!!!! Anyway, I could go on. Just know that I really appreciate you!

[@sheldoskitchen]

Aw stop it! You're making me blush :)

[@chatgirl1000]

you deserve more views!! Your videos are so visually appealing and your personality is so great! I can't wait to see more!

[@sheldoskitchen]

Thank you so much Janine!

[@simoncheng590]

Hi Sheldo ! I love your videos and instructions, you inspired me to cook again after many cringe failures! Thank you for sharing your recipes with us, hello from Vancouver too! :D

[@sheldoskitchen]

Wow Simon! That really means a lot. Best of luck with your cooking journey! Don’t let setbacks get you down. You should see the amount of failures in my kitchen!

[@raasprasad2575]

Bro …. This vid is top ! As a Malaysian who’s had more then my share of roti channai - this looked the part and it’s amazing. Also you should try to make “Madurai bun porata” very similar to roti channai.

[@Girlhead]

You Channel is growing so fast! So proud of you- I've been here!

[@sabawatercolor]

Great video! Thank you so much for all the effort you went through to make this video.

[@im.Karury]

Hi Sheldon, just want to thank you on this Malaysian all time favourite recipe that we Malaysians enjoy at mamak stalls. It's really on point 😗👌🏻 (P.S: pair with condensed milk or honey for a sweet way of enjoying roti canai with a side of coffee or milo 😋)

[@sheldoskitchen]

I loooove sweet roti! Roti susu, roti tisu, roti bom. Give them allll to me 😂 My go-to drink order when I was in Malaysia was “limau ais kurang manis” but I do love me some milo!

[@huggledemon32]

Ohhh man I fell in love with this bread when I visited Malaysia 15 years ago!🥰🥰

[@sheldoskitchen]

Same!!! I ate SO much roti canai when I was in Malaysia for an internship.

[@Vitagirl]

Sheldo, you rock!! You make want to try these fantastic recipes!! Keep up the cool work and the rest will come!! Thank you

[@PsychicJeff]

Sheldo, you are brilliant! This is the best video on roti canai I’ve seen, and I’ve seen quite a few. I’ve made some decent roti canai before, but I can’t wait to try your recipe and techniques. Your roti look perfect. Thanks for the great video, you gained a follower.

[@sheldoskitchen]

Thank you! I'm so happy to be hearing from so many roti canai connoisseurs. I've found my people haha

[@shadyseneca]

There’s a few more version of roti canai that can be easily made by adding a few extra ingredients and step based on the video some of it are, Roti Planta Add a sprinkle of sugar and butter in the middle before folding it. Roti Tampal Add eggs in the pan and put the roti on top of it. Roti Goyang Normal roti canai but bath in curry and add 1 or 2 half boiled eggs on top. Roti Cheese Just put a cheese slice in the middle before folding. If you have kids or you just wanna try something different you can use condensed milk as a dipping sauce or add more sugar in the curry to make it sweeter.

[@Aden21]

I did sprinkle sugar and cinnamon mix before folding and it turned great, I no longer want cinnamon rolls at all ,😂

[@Ali_art]

ayo you missed the superior egg roti canai

[@kelisapadi]

you've missed roti pisang. Place some banana slices before folding...yums

[@sialisa1986]

Hi Sheldo! Amazing video and can't wait to try! Just wondering, is there a substitute for the condensed milk ? Alternatively, do you have suggestions on uses for the leftover condensed milk? Thank you!

[@sheldoskitchen]

Hi! If you look in the written recipe, I've provided a dairy-free version of the recipe. Basically, substitute water for milk and add additional sugar to make up for the sweetness. Condensed milk is DELICIOUS with roti actually. In Malaysia, they'll put butter and sugar inside the roti then drizzle with condensed milk to eat -- this style is called Roti Bombe. You can also put thin slices of banana or pineapple inside the roti and serve with condensed milk. Banana roti is very popular in Thailand. Other uses for condensed milk: - Add it to coffee or tea (so good) - Tres Leches cake - Fudge - Russian Buttercream You can also find lots more recipes right here: www.eaglebrand.com/recipes

[@Cakemares7307]

They now sell a dairy free condensed milk. Sold at whole foods, alberstons etc. If all else fails, amazon has it. :)

[@beachnap]

@@sheldoskitchen As far as the coffee is concerned, I'll give my two cents. As an American, I'm not terribly familiar with southeast Asian cuisine, but I do happen to know and love Vietnamese-style coffee (Cà Phê Sữa Đá), which is traditionally made with sweetened condensed milk and served either iced or hot. You can use a "phin" which is a simple little filter to make a fabulously strong cup of brew. Also, for the extra curious, try the version that uses an egg yolk (cà phê trứng)!

[@nolatamblyn1593]

I'll second Sheldo's suggestion. Condensed milk makes very good easy fudge: mix over low heat with chocolate of your choice, flavorings, a little salt, (optional tablespoon of butter for shine and softness) and chill in a wax paper lined temperature proof container (like a brownie pan). Very yummy and a super forgiving recipe. I suggest adding walnuts or coconut extract for flavored versions but you can really go wild with it.

[@sxrxya]

Aslm.This is my fav food

[@monabond7627]

I love roti so much. I gave up trying to make my own after one too many disappointments. I am looking forward to trying again, thanks to you. Seriously, thank you for your diligence 💞

[@Tracy-od5zq]

Love this - so inspiring!

[@stringtype]

I was so sure this was going to be a huge channel based on the quality of the videos -- so weird not to see hundreds of thousands of subscribers (yet)!

[@Seriously_Eh]

Adding a sub: his content and execution is so great! Hope he blossoms.

[@sheldoskitchen]

Wow thank you! I'll keep putting out the best content that I can and hopefully the audience will grow accordingly! :)

[@xiandra2004]

I just found your channel and I am loving it! What a wonderful recipe and I really enjoyed your attention to details and your enthusiasm. I will be making this and freeze the rest of the roti. My question is can you freeze the curry sauce too?

[@sheldoskitchen]

Aww thank you so much! I have tried freezing the curry sauce so I can’t speak to any experience. The recipe only makes about a cup of sauce, perfect for a few servings of roti so I don’t imagine you’d have too much leftover. It stores very well in the fridge and should keep up to a week!

[@mattymattffs]

I'm gonna have to try this method. I've been using a recipe from metemgee for easy paratha and it's the closest I've got to my local Thai and Lao restaurant, that imo has the best ones. I especially love the freezing. Maybe I'll even end up combining the two in some ways. I can certainly see how you could get even more layers! You just got your dough so thin and that is something I've never succeeded with so far. Great video

[@yaxcheka]

You are so good at explaining every step. Love your cooking can’t wait to try this bread. Thank you!

[@jamesjasonallen4168]

I hadn't heard of these, but I love south Indian paratha's. When I lived in Bangalore there was this brand of Kerala paratha's that came pre-packaged and I would fry them in ghee to have with curries. Best way to eat curries, hands down. So flaky on the outside and tender on the inside. I imagine this will be a similar experience! Will have to try it. Also, subbed :D

[@senkumeow5095]

It's the literal same

[@jamesjasonallen4168]

@@senkumeow5095 pretty much except the roti canai is purposefully smashed

[@shahzad7640]

@@jamesjasonallen4168those pre-packed parathas you mentioned above, should be smashed once fried. because just frying it leaves flat ,but once you smash, it develops layers.

[@shahzad7640]

@@jamesjasonallen4168 And in kerala, restaurants serve it smashed.

[@jamesjasonallen4168]

@@shahzad7640 I don’t recall them being as smashed as this though. Then again I’ve never been to Kerala, just to Malyali restaurants in Karnataka

[@geoffreyblackmer]

Oh my god 🥺 He's perfect 💖

[@sheldoskitchen]

😘

[@racheltriesthings]

just discovered your channel and have officially watched all your videos in one sitting. the way you explain the steps of the process is so genuine, calming, fun, and informative. can't wait to see your channel grow, keep up the great work! definitely going to be making this recipe and your garlic cloud bread recipe soon!!! thanks so much

[@sheldoskitchen]

Wow Rachel. Thank you so much! Your comment put a huge smile on my face. I really appreciate it ❤️ Definitely let me know how the recipes turn out for you!

[@racheltriesthings]

@@sheldoskitchen just tried it. ABSOLUTELY DELICIOUS: the flavour, the texture, the crisp flake and the fluffy layers, it was all perfect!! even made some from frozen and it was still incredible. thank you so so much for the recipe!!

[@sheldoskitchen]

@@racheltriesthings I WISH I COULD FRAME YOUR COMMENT! Makes all the time, blood, sweat, and tears I put into the recipe all worth it!!!! I just love roti canai so much :')

[@ChristianTorres-wc1fk]

Love your channel! Cant wait yo try this myself!

[@majinraptor]

Damn this looks so good! I love kerala parottas and their malaysian counterparts - the roti canai. Love from Vancouver!!

[@NoMeWithoutYou1]

Sheldon, excellent video on recipe and technique. As for origin, it is known as Malabar/Kerala pratta or parotta in India. That's where it's still found although, with the internet, people are making it all over. In the sixties and earlier, it was always called roti prata in Malaysia. At some point, in the 80s, the Malays started making it, like they did with Chinese food. You can find this roti everywhere South Indians (Keralites and Tamils) went, including in African nations where they sometimes mistakenly call it chapati.

[@TuN77]

Yeah. As u know at Malaysia we have 3 main race, Malay, Chinese and Indian. Thats happen when all the races come together in 1 country. All is mix bro 😂. But we know the origin of the dishes and it's so phenomenal here till now. It's be one of top dishes here especially when we do some innovation on it and improve the recipe to make it multi flavor. If u come to Malaysia u will know what kind of improvement we did. And how it's gonna be one of top dishes here 😉 I dunno if it's still same like at India or not. Even Pratha not famous like roti canai. We serve Prata too but it's not famous like Roti Canai. And Malaysia is country that u will find around the world food. All around the world restaurant was here including African, South American, North American, Europe, Middle East, Centre Asia like Kazakhstan, Turkeministan, India, Korea, Japan, Southeast Asia like Indonesia, Thailand, Vietnam, Philippines, Bangladesh, Myanmar, Cambodia, Turkey, China and many more. 😂

[@Pike737]

Stop adding your Kerala tag everywhere 😂. Parotta is from Tamil community. Like most Malayali food, parotta too is from Tamil culture. From Jaffna to Tuticorin and latter spread everywhere. Kottu porotta originated in Madurai and later went back to Ceylon.

[@megs4163]

Omg, I can’t wait to try this. There is a Thai restaurant here that serves roti but not sure if it’s this same kind. It is flaky but probably not as flaky as this one. However the flaky, crispy amazingness is what I loved the most. I am so grateful for all your work and love put into this recipe!! Thanks for sharing!

[@elizaeri1295]

Thai roti normally they eat with something sweet like condensed milk but in Malaysia we use curry ( fish/ chicken) and dhal...

[@blackmamba9950]

Roti is a catch all phrase for Indian breads. This is actually Porotta or Paratha in India. If you go to India and ask for roti, you'd get a flat bread similar to tortilla

[@TheRvestal11]

😍😍😍 I've been looking for this my whole life! Thank you for doing all the work!

[@sheldoskitchen]

You're so welcome Rebecca! Thanks for the nice comment!

[@MrWidgen]

You have a certain charm. The way you speak, your expression, your smile, your eyes. I am not sure if i am here for the recipe or you. 😅

[@sheldoskitchen]

Come for the food, stay for the host 😂😂 thanks Jose!

[@sygduh7]

Iam a Malaysian. I eat roti canai with chicken curry most of the time. Will give a try because as I always buy frozen roti canai. Great video, not boring with good tips.😘 Subscribe. 😍

[@sheldoskitchen]

Let me know what you think once you give it a try! ❤️

[@sygduh7]

@@sheldoskitchen The flipping part is a bit challenging. That's why I never tried making this.

[@tgd721]

You are an excellent teacher, Sheldon! The quality and content of your videos are exceptional. I am so glad the algorithm pointed me your way!

[@sheldoskitchen]

I really appreciate that! Thank you!

[@milkandhoney84]

This looks so delicious and the detail in this video is excellent.

[@Potatinized]

I've never heard about the Chenai background. I've always thought it's simply the word canai, which means "to be rolled until very thin". They used to be rolled before, but since tossing is a lot quicker, they just go with that but the name stays.

[@DanoneczkQs]

Oh man, science in the kitchen is what I need. I've just found your channel and not gonna lie - am I impressed! Will stay for longer here, that's for sure :D Awesome work, looking forward to new experiments and recipes :) Not long ago I got really curious about appliances of air fryer in modern kitchen, but here I've found that microwave shouldn't be overlooked either, that's also a very nice addition I didn't get to see on other channels.

[@meaghanisobel1803]

Woww amazing. The curry looks incredible too. Another great recipe video! Thank you!

[@Drestic]

Looks amazing I definitely want to try this.

[@user-vg2sn7du4b]

오 이거진짜맛있겠다 사우디에서 먹었던 부라타브레드랑 비슷할거같음

[@FazeredTube]

My wife has told me about these for years and I am excited to make them for her. Thank you! Can you please share the protein content of your flour as we are in the UK?

[@kelvinleong1229]

Yo Sheldo! Good job on Roti Canai video which also my first video from u which i stumbled by chance. I am your Fan now. Keep up the good work!

[@fifski]

I know for sure, I will never do it myself, but it was great to watch! Really good production value as well!

[@zzh0601]

I love this type of roti. The stretching and folding process is quite tricky but really worth it. I do prefer not to bash the cooked roti so much that you lose all the crispy outer layers that took so long to create and it is much better if the lovely butter isn't all wiped away with the dish cloth . But that's just how I like my roti . You enjoy!

[@aziris7257]

@sheldo's kitchen Great video. Just one correction. Canai is not the Malay spelling for Chennai. That's wrong. Chennai did not exist before 1996, where it was called Madras and the name change to Chennai even confused Indians as it was based on an old obscure document where a small village called Chennapattanam was mentioned. It originated from India, for sure, but not specifically Chennai as we have evidence to suggest that Roti Canai/Cane existed in Malacca and Achec (Indonesia) since the 16th century. This idea that Roti Canai is Roti Chennai is popularized by young Indian immigrants to Malaysia and Singapore in the 1990s. Like, how could Roti Chennai exist if Chennai itself didn't? Could it come specifically from Chennapattanam? It could, but there is zero evidence for that. Unfortunately, since you've already made this video specifying Canai being Chennai, people will assume it's true and get the wrong idea from now on as your channel undoubtedly blow up. I would ask you to reupload with that part removed, but it's up to you. The video itself is great, it's just people will think it's true. Canai is not the Malay spelling for Chennai. Canai is an old Malay word for 'flatten'. We don't even pronounce it as Chennai. We pronounce it as Char-nye.

[@sheldoskitchen]

Thank you for the detailed etymology! I went with what info I could find online and there weren't many articles that went into detail about the origins of the name. There are several sources which presented that the meaning of the word is contested and could stem from Chennai, so that's what I went with. en.wikipedia.org/wiki/Roti_canai#Etymology alchetron.com/Roti-canai But hey, it could be worse. At least we're not calling it "Asian Flat Croissant" 🤮 worldofbuzz.com/a-cooking-website-called-roti-canai-asian-flat-croissant-malaysian-netizens-are-pissed/

[@Bubbles-od2tv]

I'm not sure this could have existed in South East Asia before the 20th century, because wheat is not a staple food in South East Asia like rice is. It would have been very expensive to import wheat. Neither is dairy which is one of the ingredients. These started getting popularized when Indians especially from Kerala started arriving in Singapore and Malaysia while the British were around.

[@aziris7257]

@@Bubbles-od2tv That is a valid point, yet we also have evidence that an early version of roti canai served with chickpeas was documented in Acheh and the later years of the Malacca Sultanate back in the 16th century being served to affluent people. Unfortunately, there is not many documents relating to the Malacca Sultanate left after its conquest by the Portuguese, who had been especially thorough with erasing Malaccan identity. However, I don't think it's too farfetch for wheat to be a staple food for the higher class citizens of both areas as Malacca was a major maritime trading port at the time and wheat was never all that expensive in the first place, having been traded all the way from the middle east to Southeast Asia.

[@keanuvillanueva8128]

Thank you so much for this. Been looking fir a good roti recipe for a while and this the best result ive ever had

[@jamillefrancisco564]

Thanks! Just made your recipe and it is delicious! The first two i kinda struggled with, but I paused and rewatched your technique and it worked out great! Thanks!

[@kusukacolaylowlee1611]

U like flaky? U must like croisant too!

[@goodbyecolumbus]

This looks so yummy. And your voice + warm carbs is so soothing.

[@sheldoskitchen]

Leaning into my Nigella Lawson late-night cooking in a silk robe vibe 😂

[@1nm1]

Just found your videos & LOVE your content, so appetizing! You also have an amazing speaking voice too. Happy I found you before you hit the big time -- under 10k subscribers now -- but your channel has MASSIVE UPSIDE!!!

[@sarahmaloney8526]

Omg turned out so well!!!! Thank you for creating this video :) now I can eat roti that’s even better than the local restaurants. Very appreciative Sheldo🙏

[@TheMaddog753]

I think you took this to a whole new level...kinda even looks better than some if not most. Never tried it but guessing that it's probably even better than most given that you've actually used butter. Most of them uses margarine coz it's cheaper

[@janeysaenz868]

Love this recipe!!!!!

[@keangwooichoo6138]

Your dedication after so many attempts touched my heart. Bravo.

[@StevenHeapRecipes]

Great video 🎉

[@emorcen]

Beautiful, looks a lot better than what you can get in stores

[@wnose]

EPIC content Sheldo!!! Good job A+++

[@TheKbear1877]

I literally stumbled across a Malaysian restaurant in philly and this was on the menu, the server highly recommended this and i swear i got 3 orders 2 there and one to go this was literally like crack to me, yall should have never posted this video now i can learn to make this at home😵‍💫🤯😈☠️ serious lip smackin good!!!! Im a creole woman cajun creole cookin is all i know but this right here!!!!!!

[@mc6681mc]

This guy should have millions of followers!! Awesome videos. I’m hooked!

[@biuser4092]

This is awesome recipe. I have made it 4 times! Thank you Sheldon. Love your clear steps and explanation.

[@sheldoskitchen]

Awesome! I’m so happy you’ve enjoyed the recipe so much. Cheers!

[@Nutcrackar]

I knew this was gonna be the recipe i was looking for when i saw you eat some and do a happy dance. Trying this out today. Thank you for this!!

[@iworktoeat]

Hi Sheldon! I tried this recipe last week and it was wonderful. The larger we got the squares, the better the roti was. It was a really fun group activity I did with my friends and we all want to say thank you so much for working so hard on this recipe. We watched this video over 35 times while we made it. Please keep on doing what you are doing.

[@whatawittyusername]

I searched roti canai because I've had it at a restaurant near me and that's the only place I've seen it. I've already learned so much. Had to subscribe!