Roti canai/paratha (Indian pancake)

Roti canai/paratha (Indian pancake)

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About this recipe: This popular Indian pancake can be made as part of a meal or for a nice snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.


Serves: 8 

  • 200ml warm water
  • 1 teaspoon salt
  • a pinch of sugar
  • 600g plain flour
  • 1 egg, beaten with a little water
  • 3 1/2 tablespoons ghee, plus extra for cooking

Prep:10min  ›  Cook:15min  ›  Extra time:3hr  ›  Ready in:3hr25min 

  1. Dilute the salt and sugar in the warm water. Put flour in a large mixing bowl. Work the ghee into the flour using your fingertips. Add the beaten egg and gradually add the salt-sugar water while kneading the dough.
  2. Knead the dough until it becomes soft and pliable. Form balls with the dough and let it rest for 2-3 hours in a well-oiled bowl.
  3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make a square.
  4. Heat a flat griddle pan and cook the roti until brown on each side. Serve hot.

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