AI-generated photo.
Malaysian · Iconic, Malaysia · Malaysia
Roti canai
Roti canai (roti canai), a Malaysia plate from Malaysia.
Pai editors’ mark 5 / 5
Plan, list, and collections
Roti canai is cooked in Malaysia as its own plate, not as a copy of a restaurant menu. Stretch a soft dough until it is thin, coil it, and griddle it in ghee until it flakes. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
74
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 9%
- Carbs 62%
- Fat 29%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 8.6 g, under the 25 g mark.
Suits · Low sodium
About 312 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour255 kcal
- Ghee88 kcal
- Sweetened condensed milk24 kcal
- Egg9 kcal
Glycemic load
Estimated glycemic load for this count: 44.5. The bands come from the ingredient table.
Portion
One serving, as written, is about 375 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 281 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 375 kcal | 19% |
| Protein | 8.6 g | 17% |
| Carbohydrate | 57.5 g | 21% |
| Fiber | 1.9 g | 7% |
| Total sugars | 4.3 g | 9% |
| Fat | 11.9 g | 15% |
| Saturated fat | 6.9 g | 35% |
| Cholesterol | 51 mg | 17% |
| Sodium | 312 mg | 14% |
| Potassium | 84 mg | 2% |
| Calcium | 37 mg | 3% |
| Iron | 3.4 mg | 19% |
| Magnesium | 17 mg | 4% |
| Zinc | 0.6 mg | 5% |
| Vitamin A · estimate | 98 mcg | 11% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 0.5 mg | 3% |
| Vitamin K | 1 mcg | 1% |
| Thiamin (B1) | 0.6 mg | 47% |
| Riboflavin (B2) | 0.4 mg | 32% |
| Niacin (B3) | 4.1 mg | 26% |
| Vitamin B6 | 0 mg | 2% |
| Folate | 131 mcg | 33% |
| Vitamin B12 · estimate | 0.1 mcg | 4% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2.2 cups280 g
Ghee3 tbsp40 g
Sweetened condensed milk2 tbsp23.08 ml
Water0.67 cup160 ml
Egg0.5 egg25 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set the oven to 350°F / 177°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, ghee, sweetened condensed milk, water, egg, kosher salt. Roti canai is cooked in Malaysia as its own plate, not as a copy of a restaurant menu. Stretch a soft dough until it is thin, coil it, and griddle it in ghee until it flakes. Amounts are for 4 from foods this library can count.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Roti canai, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Roti canai is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Roti canai bakes evenly only when the center is not a dome of unmixed batter.
- 🇲🇾 MalaysiaSoutheast Asiaicon-malaysia-roti-canai-step-4
Roti canai, step 5
Step 5 · Bake about 31 min
5Bake at 350°F / 177°C until this is true: The crust of Roti canai is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 31 minutes. Opening the door early drops the heat.
Bake about 31 min
- 🇲🇾 MalaysiaSoutheast Asiaicon-malaysia-roti-canai-step-5
Roti canai, step 6
Step 6 · Cool 10 min
6Cool Roti canai in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Roti canai in this shot order and no other: the table set with the garnish in a small bowl; a knife sliding into the potato or vegetable; a skewer pulled from the center; the fridge shelf where the plate will chill. Slate words for the editor: pebble, iron, flake, emberfold, zestline, ridge, ladle, honeyed, glaze, birch.
Cool 10 min
How you know it is done
The crust of Roti canai is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
If it goes wrong
- Roti canai looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Roti canai spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Roti canai completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Roti canai is one of the plates people ask for by name from Malaysia.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Stretch a soft dough until it is thin, coil it, and griddle it in ghee until it flakes.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.