Roti Canai Paratha Recipe

Flour: The base ingredient for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Sugar: Adds a slight sweetness to balance the flavors.

Ghee: Clarified butter that gives the paratha its rich taste and flakiness.

Water: Used to bring the dough together and achieve the right consistency.

Oil: Used for coating the dough balls and cooking the parathas to a golden brown.

When rolling out the dough, ensure it is as thin as possible without tearing. This will create the signature flaky layers of roti canai. Use a light touch and even pressure to maintain the integrity of the dough. If the dough resists, let it rest for a few more minutes to relax the gluten.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• sugar - Substitute with honey: Honey can add a natural sweetness and a bit of moisture to the dough.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• ghee - Substitute with coconut oil: Coconut oil is a plant-based alternative that provides a similar richness and is suitable for vegans.

• ghee - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may alter the flavor slightly.

• warm water - Substitute with milk: Using milk can make the dough richer and softer.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough more tender.

• oil - Substitute with butter: Butter can add a rich flavor and a slightly different texture when cooking.

• oil - Substitute with vegetable shortening: Vegetable shortening can be used for a similar cooking effect, though it may be less healthy.

• Allow the parathas to cool completely after cooking. This prevents condensation, which can make them soggy.

• Stack the cooled parathas with a piece of parchment paper between each one. This makes it easier to separate them later.

• Place the stacked parathas in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long they've been stored.

• Store the parathas in the refrigerator if you plan to use them within a week. For longer storage, place them in the freezer.

• When ready to use, reheat the parathas directly from the refrigerator or freezer. For best results, use a skillet over medium heat, adding a bit of oil or ghee to refresh their crispiness.

• If reheating in the microwave, wrap the parathas in a damp paper towel to retain moisture. Heat in short intervals to avoid overcooking.

• For a quick meal, pair the reheated parathas with a side of curry, dal, or even a fresh salad.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the roti canai on the skillet and cook for about 1-2 minutes on each side until it’s warmed through and slightly crispy. You can brush a little ghee or oil on each side for added flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the parathas in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes. For a crispier texture, open the foil for the last 2-3 minutes of heating.

• Microwave Method: Place the roti canai on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become chewy.

• Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Place the parathas directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy.

• Steaming Method: If you prefer a softer texture, you can steam the roti canai. Place them in a steamer basket over boiling water for about 5 minutes. This method helps retain moisture and keeps them soft.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the parathas in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don’t overcook. This method gives a nice crispy edge while keeping the inside soft.

• Mixing bowl: Use this to combine the flour, salt, and sugar together before adding the ghee and water.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like salt, sugar, and ghee.

• Wooden spoon: Handy for initially mixing the ingredients before kneading.

• Kneading surface: A clean countertop or a large cutting board to knead the dough until smooth.

• Plastic wrap: To cover the dough balls and let them rest without drying out.

• Rolling pin: For rolling out the dough balls into thin sheets.

• Skillet: A flat, heavy-bottomed skillet or griddle to cook the parathas evenly.

• Spatula: To flip the parathas while cooking to ensure they are golden brown on both sides.

• Pastry brush: Useful for brushing oil onto the skillet and the parathas during cooking.

Prepare ingredients in advance: Measure and mix flour, salt, and sugar ahead of time to streamline the process.

Use a stand mixer: Knead the dough using a stand mixer to save time and ensure a smooth consistency.

Rest dough overnight: Let the dough rest overnight in the fridge to enhance flavor and texture, saving time on the day of cooking.

Preheat skillet: Preheat your skillet while rolling out the parathas to ensure they cook quickly and evenly.

Batch cooking: Cook multiple parathas at once if you have a large skillet or griddle.