Malaysian Stretchy Egg Roti Canai

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Roti canai telur is a beloved Malaysian street-food breakfast featuring paper-thin flaky dough stretched by hand, topped with a cracked egg and folded into a golden, layered packet. The technique of spreading the raw egg across the stretched dough before folding creates the signature stretchy, chewy interior that locals love. Best enjoyed hot off the griddle with a side of spicy dhal curry or sambal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 20 gFat
• 8 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 2 gSugar
• 14 gProtein
• 420 mgSodium
• 180 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons ghee or melted butter, plus extra for coating
• 1/4 cup plain yogurt
• 1/2 cup warm water
• 2 tablespoons warm milk

All-purpose flourTable saltGranulated sugarGheePlain yogurtWarm waterWarm milk

For each roti

• 1 large egg
• 1 tablespoon finely chopped yellow onion
• 1 green chili, thinly sliced (optional)
• Pinch of salt and white pepper
• 1 teaspoon ghee for frying

Large chicken eggYellow onionGreen chiliWhite pepperGhee for frying

To serve

• Dhal curry or Malaysian sambal

Malaysian dhal curry

Directions

1. In a large bowl whisk together the flour, salt, and sugar. Add the ghee, yogurt, warm water, and warm milk, then mix to form a shaggy dough.
2. Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. Coat with a thin layer of ghee, cover, and rest at room temperature for at least 1 hour (up to 2 hours) so the gluten relaxes.
3. Divide the rested dough into 4 equal balls. Coat each ball generously with ghee, cover, and let rest another 15 minutes.
4. Working with one ball at a time on a lightly oiled surface, press with your palm then lift and slap the dough onto the counter, rotating and pulling the edges outward until it stretches into a paper-thin sheet about 30 cm wide.
5. Crack one egg in the center of the stretched dough and spread it thinly across the surface using your fingertips. Scatter with chopped onion, chili, salt, and pepper.
6. Fold the four outer edges of the dough inward over the egg to form a neat square packet, enclosing the egg completely.
7. Heat a flat griddle or heavy skillet over medium heat and add 1 teaspoon of ghee. Place the folded packet on the pan and cook for 2 to 3 minutes until the underside is golden and blistered.
8. Flip the roti, press down firmly with a spatula to encourage flaky layers, and cook another 2 to 3 minutes until the egg is fully set and both sides are crisp.
9. Repeat with the remaining dough balls and serve immediately with dhal curry or sambal on the side.

Cook’s Notes

• Resting the dough is non-negotiable; rushed dough will spring back and refuse to stretch thin.
• If the dough resists stretching, cover it and let it rest another 15 minutes before continuing.
• Use a well-seasoned cast-iron or non-stick pan and avoid high heat, which burns the ghee before the egg cooks.
• Press down firmly with a spatula while cooking to separate the layers and maximize crispiness.
• For extra stretchiness, use condensed milk in place of regular milk in the dough.

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