A Malaysian street-food breakfast bread made by repeatedly folding, oiling, and rolling out dough before pan-frying it. With crisp outer layers and a soft inside, roti canai is usually served with curry sauce.
Knead the flour, water, egg, sugar, and salt into a soft, elastic dough. Oil the surface and let rest for 1 hour.
Divide the dough into small portions and roll each one out very thin. Brush with oil and fold it into a bundle, then let rest for another 15 minutes.
Gently press and stretch each folded piece by hand into a thin, flat shape.
Cook in a lightly oiled skillet over medium heat for 3–4 minutes, until golden and layered on both sides.
Lightly press the bread by hand to separate the layers, then serve hot with curry sauce.
Raw folded dough can be stored in the refrigerator for 1 day. The cooked bread is best eaten fresh.
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