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How To Make Roti Canai Dough (Pratha/Paratha)

This week, I'm going to show you how to make Malaysian style Paratha. An Indian flat bread, which is known as Roti Canai locally. First, I'll share my homemade dough recipe made with wheat flour. Once you have learned the process on how to make the dough, then you can make varieties of roti, such as a plain roti, or one filled with egg, potatoes, banana, sugar, scallions, etc.

How To Make Roti Canai Dough


1 Kg (About 7 1/4 Cups) Wheat Flour
1 Large Egg
1 1/2 tsp Sea Salt
2 1/2 tsp Sugar
2 Cups of Water

2 Tbsp Margarine or Ghee
Vegetable Oil


Place flour, salt and sugar in a mixer bowl (attach w/dough hook), stir for a few seconds. Add an egg, and stir for a few seconds more.

Turn gradually add in the water and change the speed to 2 and knead for about 5 to 6 minutes, until a dough ball is formed.

Remove the dough, divide into two portion for easy handling, and knead by hand for about 1 1/2 to 2 minutes. Cover the dough with a cloth and let it rest for about 20 to 30 minutes.

Divide the dough into 16 to 20 portions and gather the dough into round ball. Then coat all the dough balls with margarine. Store in a muffin pan, tray or plastic container. Make sure to cover the dough. Let the dough rest for about 4 hours at room temperature. If you’re not making the roti on the same day, then refrigerate the dough in the fridge. The dough can be kept in the fridge for 2 to 3 days.


  1. Can the dough be frozen after making into roti ball dough?
    When I want to make roti canai, do I thaw it first? Pls. advise. Thank you.


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