Hey Sheldo! I moved to the US about 11 years ago and have tried so many different roti recipes that turned out okay. Several days ago I tried your recipe and it turned out to be closest to the best roti canais in Malaysia. I was able to impress my family and some guests. Thank you so much! Selfishly hoping for more Malaysian recipes! ❤️
Don't know how I missed your comment before but wow thank you! I'm so glad that the recipe worked out for you and was a taste of home. Will definitely be sharing more Malaysian recipes, as it's one of my favourite cuisines in the world!
Hi! Sheldo I too tried many recipes of roti canai but yours recipe is simply the best. I got my kids and husband eating roti canai and dalh curry. Thank you so much for sharing. I look forward to your channel
@@sheldoskitchen hi, I need to correct you. Roti canai is malay word for this bread, origins - INDIA. In india its called Paratha.different state had different method of making Paratha.
This recipe is sort of magical to me. Years ago, when I was trapped in my parent's home, living on long island, I was a picky eater. I would only really broaden my horizons in part because of my older sister. She was, and is, my hero. One day, she dragged me to manhattan, where she lived and worked, and showed me this restaurant she had been eating at with some of her work friends. It was Malaysian. I didnt know there was food unique to a region of the world I had not even really heard about yet. She ordered everything and among the things she ordered for us was Roti Canai. There was something about the cloudlike appearance of the bread, the sweet and savory curry that came with it, and the way the layers saturated with it....it is one of my favorite food memories. Sitting there, with my sister, in what I thought was the coolest place on earth, eating this incredibly unique and delicious dish that I have thought about ever since. Needless to say, I will DEFINITELY be giving this a try. Thank you so much!
Hey Arnold! I love how you perfectly captured just how magical, eye-opening, horizon-expanding food can be. It's so so cool that you have such an indelible memory of roti canai. What a PERFECT first thing to try from an unfamiliar cuisine. How could one not fall in love from the very first bite?? Your sister sounds awesome and I wish we could all hang out together and eat some good food!
@@sheldoskitchen My sister is awesome :) Thanks again for putting this recipe within reach for me! Your channel is so helpful and radiates such positive energy, I love it!
@@sheldoskitchenjust to correct you. Canai is not Chennai. Canai is Malay word for roll, that is rolled bread for Roti Canai. In the olden days when it was introduced to Malaya by the south indian immigrants, they use roller to roll the bread dough just like where it is made now in KERELA state India. In its place of origin that is Kerela it is known as Parotta. Chennai is new name to replace Madras in Tamil Nadu state in 1996. Roti canai how it was named since the 1800 during British colonial times.
@@TTruthTruestop talking kok . Madras was the name given by the British cause they couldn’t pronounce Indian names. Chennai existed even before the British came. If you don’t know anything about this food and the origin just refrain from saying anything cause you’d just be embarrassed.
There’s too many of these flaky ones in a lot of mamak shops. You just don’t know where to find them. Just ask some Indian guys and they will tell you where to find them.
This could not be more detailed and clear -- thanks SO MUCH for taking allll the time and effort (and trial and error!) to perfect the recipe & technique, and film it so well!! 👏 (One quick point of potential clarification for US viewers: by "condensed milk" do you mean sweetened condensed milk? That's what we Americans generally understand "condensed" milk to be... the unsweetened version here is known as "evaporated milk" -- just want to make sure I use the right one!)
@@sheldoskitchen perfect - thx! PS, in NYC I’ve seen sweetened condensed milk sold in a re-sealable tube in Eastern European groceries, and in a flip-top squeeze bottle in Mexican stores… in case any one is concerned about opening a can and only using 3 Tbsp (although leftovers are great in coffee, as a topping for fruit, and have lots of other uses as well!)
im studying in Taiwan and cant go back for years. i missed this simple roti canai cause they sell this for a very high price in restaurants plus its been modified to fit Taiwan customers. im going to make this right away because i get nostalgia watching this and i cant afford an aneh
It’s funny how the internet can hear my thoughts. I was just telling myself I had to learn how to make roti from scratch because my preschooler wants nothing else before going to school, and all those instant store bought roti canai are starting to make a dent in the wallet. Your recipe looks like the real deal! Can feel the passion you put into this and I can’t wait to try it out. Thank you and God bless!
I had my first taste of Roti Canai in Malaysia for breakfast at Marriott hotel in Kuala Lumpur just before the Covid pandemic. I watched the chef stretched the dough to ever so thinly and so skillfully. He cooked the roti on a large steel cook top. Omg I still remember that first taste of buttery, lightly salty, flaky crispy thin bread and slightly chewy on the inside between the multiple layers. I’ll definitely give your recipe a try, Sheldon. Thanks so much for helping me re-create roti canai for my family in North America. I used to tell all my colleagues every morning to try roti canai every time we sat down for breakfast at Marriott hotel and later to all my family about the amazing thin bread I had in Malaysia. Now hopefully I can give them a taste of this yummy bread with curry using your wonderful recipe and techniques. If I’m successful, we’ll all love you to the moon and back. LoL 🥰😍😂😋👍🙌👏💪🙏
I've been watching a lady in Thailand. She cooks them on a discada, filling the roti with bananas or eggs or both, then folds the corners over, sealing it.
Hi Sheldon! I tried this recipe last week and it was wonderful. The larger we got the squares, the better the roti was. It was a really fun group activity I did with my friends and we all want to say thank you so much for working so hard on this recipe. We watched this video over 35 times while we made it. Please keep on doing what you are doing.
I have ADHD and don't sit through long videos but your "table of contents" intro bit before the video started was SO HELPFUL. I was so intrigued I watched the whole thing. You're so approachable in your style of talking and really help boil down these complex recipes to ones we can all enjoy!
Hey hey fellow neurodivergent person! I was finally diagnosed with ADHD as an adult and suddenly so many things clicked into place. I try to make videos that would keep my interest so I'm glad it's also working for you!
Have been looking for this very detailed method of making this type of roti. Had it in Malaysia years ago and could never replicate it. Thank you. 🇿🇦🇿🇦🇿🇦
Hi Sheldo from New Zealand 🇳🇿. I just made your Roti canai. Yummmmmm my daughter says it’s the best roti she’s ever had even better than the take away shops. Delicious thanks so much for sharing. This is the best comfort food snack for a foggy winters day 🙏
Thanks Sheldo, I am away from Malaysia since 1988 and miss roti canai so, so much. My kids love them too. Thanks for the step by step instructions, it is the best roti making video by far. I will give it a try and hope it will be as good as yours. Thanks again! you are simply the best!
Hi Sheldo, greetings from Malaysia. I stumbled upon your channel by chance. Your roti canai is legit! So light and flaky. Look at those texture, my mouth is watering now. Hats off 😊 Keep up the good work!
YAY! Terima kasih!!! That really means a lot to me. I have soooo much love for Malaysian food after staying in KL for work a few years ago. So I did my best to get my roti canai right!!!
Hello, Malaysian here. There are so many ways to jazz up a roti canai but my favourite way to enjoy it is to crack a half-boiled egg or two on top, then drizzle on the curry and scoop up the runny mess to shovel into your mouth. Divine.
I just wanna say... THANK YOU. THIS is the level of dedication I put into my own cooking and I absolutely loved to see from someone else too, thank you for the handwork you put into this and most importantly, for sharing what you learnt with us.
Wow...this is a master piece! I miss roti canai the most while studying abroad! A tip for a even flaky roti canai...after thinning it out...instead of folding in a square...stretch lengthwise...roll into a log and gather it in the middle like a cinnamon roll...spread a little more with your palm and cook as usual. Clapping them in the end...extra crispy and layered...❤
dude, you totally nailed this from the roti to the curry! i love your 'cheat' way of making curry. i had to admit I cringed slightly because I make my curry from scratch but your curry looks legit! You understood something about curries which many don't. The curry is only finally done when you see the oil coming out of the curry paste. I wouldn't have been able to tell that you used store bought curry paste to make the process faster. My grandmother will probably roll in her grave if she saw me making curry this way but I am willing to give this way a try. Thank you so much for putting all the time and effort into getting the humble roti canai done correctly. I am sure the rest of the Singaporeans and Malaysians will appreciate it too.
Yes!!! Every curry I ate in Malaysia had the oil so I knew mine had to be that way as well. The cheat way is good but using a curry made the legit way will probably always be better. I really want to learn how to make fish head curry cause that was my favourite with roti canai!
@@sheldoskitchen Thanks for replying! Yes, fish head curry goes really well with roti canai as well. I would love to share my fish head curry recipe with you but unfortunately even I am guilty of using fish curry powder to make mine. :-)
I just made this (only half the portion and smaller size) and it turned out perfect! Definitely a 'cure' for homesick Malaysian food. I had leftover chicken curry and made dhall too. I used the second technique in stretching the roti.
Malaysian here, tried making it once (with another recipe I found online) and it was a hot mess. Thanks for your well shot and edited video. Hopefully I will find the courage to make it again. Definitely appreciated that quick Malaysian curry btw, what a genius idea to use Thai curry as a base.
Thank you for making my third time the charm! I’ve tried making roti canai twice before and while delicious (carbs and masses of butter - come on!) the texture wasn’t quite right. But I followed your instructions to the letter and finally had roti success! Literally the best roti we’ve had outside of Malaysia itself. Thank you!
There’s a few more version of roti canai that can be easily made by adding a few extra ingredients and step based on the video some of it are, Roti Planta Add a sprinkle of sugar and butter in the middle before folding it. Roti Tampal Add eggs in the pan and put the roti on top of it. Roti Goyang Normal roti canai but bath in curry and add 1 or 2 half boiled eggs on top. Roti Cheese Just put a cheese slice in the middle before folding. If you have kids or you just wanna try something different you can use condensed milk as a dipping sauce or add more sugar in the curry to make it sweeter.
Thank you Sheldon. I already made this roti, since 5 years ago. But never thought the composition had standard comparison. Now my roti recipe becomes almost perfect because your video. 🙏
Cheers from another Malaysian. Seeing someone from outside the country enjoy Malaysia's literal childhood comfort food is a delight to watch. Canai isn't the only variety you can make with this, there's Murtabak with shredded meat of any kind, cook it as a thin crisp that becomes a crispy wafer, or you can add egg and onions before folding them in to give it another layer of body to that already crispy texture.
I literally stumbled across a Malaysian restaurant in philly and this was on the menu, the server highly recommended this and i swear i got 3 orders 2 there and one to go this was literally like crack to me, yall should have never posted this video now i can learn to make this at home😵💫🤯😈☠️ serious lip smackin good!!!! Im a creole woman cajun creole cookin is all i know but this right here!!!!!!
It's AMAZING how cultures all over the world can have similar food. In Algeria, we have something simiar called Msemen (or مسمن). We difference is that we don't clap it at the end. We serve it in its square shape or cut it into pieces. It's a wonderful thing to serve with tea
Some shops in Malaysia don't bother clapping anymore too. Some even come out with half-cooked, hard texture, not flakey and soft anymore. That's why I'm amazed that Sheldon knew what it should be like and actually managed to recreate it.
Hi Sheldo, we live in the UK, I recently had a trip to Australia and for the first time at a farmers market had a Malaysia vegetable curry with a Roti. It was so delicious. I have mentioned many times to my husband how nice the Roti and the curry were. So I made the curry and he made the Roti, he followed your video recipe to the T. We both want to say a MASSIVE Thank you! His first attempt using your recipe and his first time ever having a Roti, they were super tasty, they were even better than the one I had from the Market. We are both big curry eaters and always have Naan breads with our curries, my husband said he would much prefer to have one your of Roti's, than a Naan bread. Thank you for perfecting this and giving such a detailed video, you have saved us time and money being able to follow your video. Also it's the first time I have ever left a comment on UA-cam, I would have telephone you directly to say Thank you! I have liked your video and subscribed and will be trying many more of your recipes 👍👌💕
My favourite snack at my favourite Malaysian restaurant is this roti made with egg inside. The curry sauce they served was incredible. I’m so thrilled to see this video that I’m commenting before it’s even 1/4 of the way through. 😍 I hope you also share the recipe for the delicate curry sauce that you dip it in.
Yes!!! I love Roti Telur (with egg) as well. I actually filmed making it but it didn't make the final cut because the video was getting too long. It's really easy though -- basically just stretch the dough as usual. Before folding, crack an egg into the centre of the dough and break it up a little bit. Fold the dough around the egg, overlapping slightly more than usual to seal it in. Carefully transfer to a skillet and cook as usual. The shot 13:34 is actually me pouring curry onto an egg roti. The curry I show in the video is a quick shortcut but it's soooo good. Very rich and coconut-y.
@@sheldoskitchen Yum! Thanks so much for sharing both the name and the directions for this. I can't wait to make it. Although you are impressively good, and I feel intimidated by the task after seeing how you do it, I will give it a go (probably today because I can't resist). I'll have to return to let you know how it goes. :D
@@sheldoskitchen I lived in malaysia for 6 months and had Roti Telur for breakfast every day. That and teh tarik!! It was the best! And so mesmerising watching it being made!
I had a layover in Malaysia and had this at the airport. I loved it so much, I found a paratha recipe and made a basic curry sauce with curry powder, garam masala, cinnamon, cardamom and coriander with stock. it did the trick. The only problem for me was that the paratha was not flaky enough. I tried a canai recipe, too dense, but a double fry made a decent paratha. here in South Africa, we get cake flour and bread flour. I will try each first then other tweeking if needed. because our flours are different, I feel I may have to work at it. I can believe that you would be able to eat the same meal daily. I love curry daily and won't get sick of it. 😂
One of the food that every Malaysian living overseas will miss. Although they have something that looks similar in Singapore or India, the Malaysian one is unique in its flavor and texture which you have been able to recreate. Congrats...to complete that in Malaysia we will have it with teh tarik or pulled cremy bubbly white tea
I am blown away by your persistence in creating this recipe. It is rare to find someone so determined to reach perfection. I am a fairly new subscriber but I noticed early on that you are extraordinarily in everything you do. I thank you from the bottom of my heart. I look forward to a very long long time collecting and cooking your recipes.
Hey Sheldo! Kudos for mentioning the roots of this awesome dish, btw I'm from Chennai myself and it's still a classic dish here, sold as Malaysian Parotta! It's just awesome when you think about how a recipe makes its way accross the world and comes back to its home as a better version of itself!
Definitely! I love how food follows human migration and is a part of our history. I learned from commenters that parotta has also made its way to the Caribbean. In Trinidad, it's called "Buss Up Shut" Roti, which means "busted up shirt" because the roti layers resembles a torn t-shirt. So cool.
Bro am speechless,me myself from Malaysia I was surprised a Canadian put all the effort just to make a legit Roti Canai recipe.... Well done proud of u tho
Wow! I'm part Malaysian and my family currently lives there! This video is so well researched and detailed! I'll be visiting Malaysia soon with a newfound appreciation for Roti Canai
@@sheldoskitchen in Mamak's or any roti canai outlets, we called it Roti Bom, it's sweet, buttery (or rather margarine) taste exploding in your mouth after dipping it in dhal or curry. Then there's Roti Sardine...
i can't believe i have never seen this channel before!! it is so nice to see instructions specifically for canadian cooks - i genuinely didn't know that about canadian AP flour.. cheers from vancouver 👋
WOW WOW WOW ~!!!!!! Sorry I just don't have words; this is an INCREDIBLE HOW-TO !!!! Couldn't not-leave a comment. Where is the LOVE button? I have always wanted to make this, and now I think it might even be possible?! Thank you @sheldo's kitchen for your labour of love and dedication to creating and sharing your recipe !!
Hi Sheldo! Amazing video and can't wait to try! Just wondering, is there a substitute for the condensed milk ? Alternatively, do you have suggestions on uses for the leftover condensed milk? Thank you!
Hi! If you look in the written recipe, I've provided a dairy-free version of the recipe. Basically, substitute water for milk and add additional sugar to make up for the sweetness. Condensed milk is DELICIOUS with roti actually. In Malaysia, they'll put butter and sugar inside the roti then drizzle with condensed milk to eat -- this style is called Roti Bombe. You can also put thin slices of banana or pineapple inside the roti and serve with condensed milk. Banana roti is very popular in Thailand. Other uses for condensed milk: - Add it to coffee or tea (so good) - Tres Leches cake - Fudge - Russian Buttercream You can also find lots more recipes right here: www.eaglebrand.com/recipes
@@sheldoskitchen As far as the coffee is concerned, I'll give my two cents. As an American, I'm not terribly familiar with southeast Asian cuisine, but I do happen to know and love Vietnamese-style coffee (Cà Phê Sữa Đá), which is traditionally made with sweetened condensed milk and served either iced or hot. You can use a "phin" which is a simple little filter to make a fabulously strong cup of brew. Also, for the extra curious, try the version that uses an egg yolk (cà phê trứng)!
I'll second Sheldo's suggestion. Condensed milk makes very good easy fudge: mix over low heat with chocolate of your choice, flavorings, a little salt, (optional tablespoon of butter for shine and softness) and chill in a wax paper lined temperature proof container (like a brownie pan). Very yummy and a super forgiving recipe. I suggest adding walnuts or coconut extract for flavored versions but you can really go wild with it.
Wow, this is REALLY DETAILED!! THANK YOU for taking all the time to do it so detailed and also telling us how many experiments you have done (10KG flour) before you settled on this recipe. OMG. Roti Prata is THE ONE thing we can't ever get to eat until we go back to SG/Msia. So your effort in experimenting and creating this video to tell us all about your secrets MEANS SO MUCH. Btw why is there a diff between Canada and US recipes?
Thank you Sheldo fir sharing this excellent receipe in making roti chanai. Look so delicious l must try as l never got it right. Greetings from Malaysia.
I fricking love roti!! Your dedication to this recipe is evident. I love the retro vibes in all of the transitions. I am totally going to use this quick coconut curry recipe. You are incredible Sheldon!
Thank you so much from australia man, half my family is from malaysia, so many memories of going to night stalls all over kl and melaka looking for every roti store we could try! Bringing my mothers homeland flavours in the most authentic way i can. im sure she will appreciate. Thanks brother and god bless
Haven't been in Boston at Penang for ~7 years, and man do I miss this dish. They have a half globe device they cook the roti on, and their chicken potato curry for dipping is phenomenal. As much it's amazing to see you make it all, I think I'll actually go to the restaurant :) .
I searched roti canai because I've had it at a restaurant near me and that's the only place I've seen it. I've already learned so much. Had to subscribe!
This is an amazing recipe that respects the flavour and technique of the food. Roti canai is such an amazing dish that is both simple and complex all at once. Thanks for showcasing Malaysian food on your channel! subbed!
Omg, I can’t wait to try this. There is a Thai restaurant here that serves roti but not sure if it’s this same kind. It is flaky but probably not as flaky as this one. However the flaky, crispy amazingness is what I loved the most. I am so grateful for all your work and love put into this recipe!! Thanks for sharing!
Roti is a catch all phrase for Indian breads. This is actually Porotta or Paratha in India. If you go to India and ask for roti, you'd get a flat bread similar to tortilla
Sheldo!!! I just found your channel and am BLOWN AWAY by your content. I have never subscribed to a channel so fast. You embody everything I want in a food channel-amazing food, straight to the point, and educational. I'm blessed with the bonuses-amazing editing, your soothing voice, and fantastic personality. I'm guilty of skippping around videos but I didn't do that once with all your videos I've watched. I also want to note that you do such an awesome job explaining the science behind cooking/baking in every video, so concise and clear. Thank you thank you thank you... So often I find myself following along to recipes and not knowing why something went wrong. You not only share awesome recipes but also have such a wealth of knowledge. I am looking forward to your channel blowing up. You're going to be huge. KEEP UP THE AWESOME WORK! I'm willing to bet money you'll hit 1mil subscribers in no time. Much love from California!
I usually watch any video over 3 minutes on 2x speed, and really don't like a lot of talking. I flippin' love Sheldo though, when I discovered him about 5 days ago, I listened to every second on regular speed. I could seriously listen to him read off tax law and be totally happy, he's so friendly and nice!
Thank you so much Robin! Comments like yours are what keep me going. Seriously, it means a lot to hear that my videos are connecting with people. I'm just a guy in my kitchen making videos about the food that I love and it's so cool that I get to share it with like-minded people!!!! Anyway, I could go on. Just know that I really appreciate you!
I am Malaysian, and Sheldon I give you ⭐⭐⭐⭐⭐. You got it spot on! It looks as if made at a coffee shop in Malaysia. We love roti canai. Here we have it for breakfast, lunch, dinner or any time in between, lol. Btw, isn't it quite similar to how puff pastry is made?
Terima kasih! A few years ago I stayed in KL (actually it was PJ) for an internship and fell in love with the food. Oh how I wish I could still head down to the local mamak and get delicious food any time. I miss it!
I have visited Singapore, multiple malaysian resturants. Tried multiple recipes myself. This recipie is legit...best I found. Well done and thank you for sharing!!!
Ii is both entertaining and rewarding to watch a food enthusiast out on a mission to perfect a home recipe and share it so willingly with joy. Thank you Sheldo !
Labor of love for sure!! Wow!!!! Thank you, I am SO gonna try this. I’m a Singaporean living in the US and want to make this for my family!!! We can’t get it in restaurants due to food allergies.
I think you took this to a whole new level...kinda even looks better than some if not most. Never tried it but guessing that it's probably even better than most given that you've actually used butter. Most of them uses margarine coz it's cheaper
Thank you for the recipe! I've also tried to make these, but never managed to get it right. I thought that they used eggs/dough relaxer or some sort to get the texture. Never would have guessed condensed milk. And yes, it is a carefully guarded secret among restaurants and cafes. Yours look amazing and will definitely give it a go!
Commercially they probably do use some kind of dough relaxer! But yea I found that the condensed milk tenderizes the dough enough to help it stretch. Eggs also don’t help! They make the dough too tough and not as crispy when fried because the dough kinda puffs up.
I haven't seen such a wonderfully meticulous explanation of flipping! In India, there's a similar roti called _"roomali roti"_ (in Hindi, _roomal_ = handkerchief). The roomali roti is also expanded by flinging it, just like Roti Canai. But its preparation method has four important differences: (1) much lesser oil is used: no smearing at all (2) It is roasted in unfolded form, (3) it is roasted on an inverted wok. Prepare the wok first by spraying it with saltwater. (4) after roasting, it is folded like a handkerchief and served. Unlike Roti Canai, the roomali roti has a firm, dry and soft surface, and not a flaky/crisp surface. It also goes well with curries.
Hey Nagesh! Thank you for introducing me to roomali roti, I wasn't familiar with it before. The texture looks perfect and chewy. It almost reminds me of Chinese duck pancakes. The roti must be so good with curry!
I've never heard about the Chenai background. I've always thought it's simply the word canai, which means "to be rolled until very thin". They used to be rolled before, but since tossing is a lot quicker, they just go with that but the name stays.
since you've succeed with the basic dough, I would recommend you trying other variation of roti such as roti telur (egg), roti pisang(banana), or even murtabak. all of it uses that type of dough, just added some topping or filling during the frying process.
Iam a Malaysian. I eat roti canai with chicken curry most of the time. Will give a try because as I always buy frozen roti canai. Great video, not boring with good tips.😘 Subscribe. 😍
Thank you so much for this recipe!!! I made it yesterday for the first time ever and did the tossing thing. Which was not that easy. They came out so well though omg!! The shape wasn't perfect and it had a few thick parts but my boyfriend and I came to the conclusion that it tasted better than how some of the Malaysian restaurants make it! And the sauce is amazing too!!! Your recipe is amazing and I'll work on getting better at it.
Amazing isn't a word to describe this recipe I can't find a fitting word!!!! I've moved to US for 2yrs + and tried tons of recipe that was supposed to be by 'chef' but your recipe not only it's simple, video quality and presentation were superb but best of all my roti canai came out so authentic! I do need to wait for at least 1 day for my dough to be softer ...I guess flour from Walmart do require more water 😊 I'm making my 2nd n 3rd batches my kids are impatiently waiting! Thank you so much!
Ahhh this is the kind of comment that makes my day!!! I'm SO happy to hear that the recipe worked out so spectacularly for you! It was exactly my intention, replicating an authentic texture/flavour with North American ingredients. Cheers!!!
@@sheldoskitchen yayyyyy!!! It is amazing 😋😋 and least I can do is let you know how amazing you did!☺️ I made batch 2 n 3 with 3 cups of water.....going to find out how izzit today. Back in Malaysia, some stall have their dough really really soft, so I don't think little extra water will hurt especially Walmart's Great Value flour requires more water
I love this type of roti. The stretching and folding process is quite tricky but really worth it. I do prefer not to bash the cooked roti so much that you lose all the crispy outer layers that took so long to create and it is much better if the lovely butter isn't all wiped away with the dish cloth . But that's just how I like my roti . You enjoy!
Sheldon!! Thank you thank you thank you!! This is the best recipe for roti chanai and the way you explained the technique makes it so easy for a amateur like me to understand. I truly appreciate you putting your heart and soul into this recipe and video and explaining it so well. You have gifted me the gift of feeling at home in Malaysia ❤
Sheldon, excellent video on recipe and technique. As for origin, it is known as Malabar/Kerala pratta or parotta in India. That's where it's still found although, with the internet, people are making it all over. In the sixties and earlier, it was always called roti prata in Malaysia. At some point, in the 80s, the Malays started making it, like they did with Chinese food. You can find this roti everywhere South Indians (Keralites and Tamils) went, including in African nations where they sometimes mistakenly call it chapati.
Yeah. As u know at Malaysia we have 3 main race, Malay, Chinese and Indian. Thats happen when all the races come together in 1 country. All is mix bro 😂. But we know the origin of the dishes and it's so phenomenal here till now. It's be one of top dishes here especially when we do some innovation on it and improve the recipe to make it multi flavor. If u come to Malaysia u will know what kind of improvement we did. And how it's gonna be one of top dishes here 😉 I dunno if it's still same like at India or not. Even Pratha not famous like roti canai. We serve Prata too but it's not famous like Roti Canai. And Malaysia is country that u will find around the world food. All around the world restaurant was here including African, South American, North American, Europe, Middle East, Centre Asia like Kazakhstan, Turkeministan, India, Korea, Japan, Southeast Asia like Indonesia, Thailand, Vietnam, Philippines, Bangladesh, Myanmar, Cambodia, Turkey, China and many more. 😂
Stop adding your Kerala tag everywhere 😂. Parotta is from Tamil community. Like most Malayali food, parotta too is from Tamil culture. From Jaffna to Tuticorin and latter spread everywhere. Kottu porotta originated in Madurai and later went back to Ceylon.
@@TuN77The Kerala Porotha is flakier than the roti canai so no you’re wrong it wasn’t modified but it was there all along. You just need to explore and find them to know 😂.
Bro …. This vid is top ! As a Malaysian who’s had more then my share of roti channai - this looked the part and it’s amazing. Also you should try to make “Madurai bun porata” very similar to roti channai.
Thank you so much for sharing and giving such detail instructions. Your video made me miss HOME so much. I m from KL and living in Vancouver, BC. Since 1980. Well done and keep up the good job.
I hadn't heard of these, but I love south Indian paratha's. When I lived in Bangalore there was this brand of Kerala paratha's that came pre-packaged and I would fry them in ghee to have with curries. Best way to eat curries, hands down. So flaky on the outside and tender on the inside. I imagine this will be a similar experience! Will have to try it. Also, subbed :D
@@jamesjasonallen4168those pre-packed parathas you mentioned above, should be smashed once fried. because just frying it leaves flat ,but once you smash, it develops layers.
I just found your channel and I am loving it! What a wonderful recipe and I really enjoyed your attention to details and your enthusiasm. I will be making this and freeze the rest of the roti. My question is can you freeze the curry sauce too?
Aww thank you so much! I have tried freezing the curry sauce so I can’t speak to any experience. The recipe only makes about a cup of sauce, perfect for a few servings of roti so I don’t imagine you’d have too much leftover. It stores very well in the fridge and should keep up to a week!
My dad used to bring us out to this janky little stall next to a busy street to eat these for breakfast. Highlight of my childhood and yeah this video made me reminisce those moment since my dad no longer is with us. One of my favorite is roti telur which is roti canai with egg. Right before you fold the dough, you crack an egg and spread out the egg throughout the top then proceed to fold. My mom loves the ones with onion, roti bawang, similar to the egg, just add thin onion strings while folding. And yes you can add egg and onions. Also while whipping up the curry, if you have chicken legs or thigh, that’s an easy way to make chicken curry which makes the roti taste sooooo good!! Thank you sir for making this video! :)
Hi Sheldon, just want to thank you on this Malaysian all time favourite recipe that we Malaysians enjoy at mamak stalls. It's really on point 😗👌🏻 (P.S: pair with condensed milk or honey for a sweet way of enjoying roti canai with a side of coffee or milo 😋)
I loooove sweet roti! Roti susu, roti tisu, roti bom. Give them allll to me 😂 My go-to drink order when I was in Malaysia was “limau ais kurang manis” but I do love me some milo!
I was so sure this was going to be a huge channel based on the quality of the videos -- so weird not to see hundreds of thousands of subscribers (yet)!
There are two stories regarding canai. In malay, canai is making the dough thin. It is an action word. Another story was a chef from chennai came to british malaya (now malaysia), and made the bread. Because of language barriers, many people in malaysia called it roti canai.
Sheldo I tried this recipe tonight, it was perfect! the best recipe I have ever had. and so crunchy. I like that it does not need any eggs. Thank you for sharing. ,
My wife has told me about these for years and I am excited to make them for her. Thank you! Can you please share the protein content of your flour as we are in the UK?
The best Roti Canai I've eaten in my whole life was the one my aunt made in Malaysia, but she never sell them though, it's just her family kitchen recipe. Even after decades last eating them, I still fantasize about my aunt's Roti Canai.. I will try your recipe one day
Okay, this turned out great. The texture was exactly as described. I thought I wanted the crispier, flakier version, but after making it I found it was almost too crispy and flaky for my taste and would have liked some softer parts. Next time I will try the softer version. I wonder if using butter from the start would lead to a softer one as well, since it has some water content and could help prevent it getting too crisp. I only made one roti and have the remaining dough balls in my fridge, so I’ll report back! Thank you!
I must say this is the best recipe I found n tried so far. MUST TRY! I love it so much cos the texture is really so flaky n yummy!!! I wanted to share the picture but duno how😂😂😂
Hi Sheldo ! I love your videos and instructions, you inspired me to cook again after many cringe failures! Thank you for sharing your recipes with us, hello from Vancouver too! :D
Wow Simon! That really means a lot. Best of luck with your cooking journey! Don’t let setbacks get you down. You should see the amount of failures in my kitchen!
Great video. Have tried other recipes before with less than successful results. Looking forward to trying your recipe and techniques. Thanks for sharing.
Hey Sheldo! I moved to the US about 11 years ago and have tried so many different roti recipes that turned out okay. Several days ago I tried your recipe and it turned out to be closest to the best roti canais in Malaysia. I was able to impress my family and some guests. Thank you so much! Selfishly hoping for more Malaysian recipes! ❤️
Don't know how I missed your comment before but wow thank you! I'm so glad that the recipe worked out for you and was a taste of home. Will definitely be sharing more Malaysian recipes, as it's one of my favourite cuisines in the world!
Hi! Sheldo I too tried many recipes of roti canai but yours recipe is simply the best. I got my kids and husband eating roti canai and dalh curry. Thank you so much for sharing. I look forward to your channel
@@sheldoskitchen hi, I need to correct you. Roti canai is malay word for this bread, origins - INDIA. In india its called Paratha.different state had different method of making Paratha.
@@TTruthTrue Watch 04:40 in the video
@@sheldoskitchen not quite right bro. Long ago it wasnt Chennai but Madras. Canai means roll in malay.
This recipe is sort of magical to me. Years ago, when I was trapped in my parent's home, living on long island, I was a picky eater. I would only really broaden my horizons in part because of my older sister. She was, and is, my hero. One day, she dragged me to manhattan, where she lived and worked, and showed me this restaurant she had been eating at with some of her work friends. It was Malaysian. I didnt know there was food unique to a region of the world I had not even really heard about yet. She ordered everything and among the things she ordered for us was Roti Canai. There was something about the cloudlike appearance of the bread, the sweet and savory curry that came with it, and the way the layers saturated with it....it is one of my favorite food memories. Sitting there, with my sister, in what I thought was the coolest place on earth, eating this incredibly unique and delicious dish that I have thought about ever since. Needless to say, I will DEFINITELY be giving this a try. Thank you so much!
Hey Arnold! I love how you perfectly captured just how magical, eye-opening, horizon-expanding food can be. It's so so cool that you have such an indelible memory of roti canai. What a PERFECT first thing to try from an unfamiliar cuisine. How could one not fall in love from the very first bite?? Your sister sounds awesome and I wish we could all hang out together and eat some good food!
@@sheldoskitchen My sister is awesome :)
Thanks again for putting this recipe within reach for me! Your channel is so helpful and radiates such positive energy, I love it!
@@sheldoskitchen You have an amazing voice. Just found your channel.
@@sheldoskitchenjust to correct you. Canai is not Chennai. Canai is Malay word for roll, that is rolled bread for Roti Canai. In the olden days when it was introduced to Malaya by the south indian immigrants, they use roller to roll the bread dough just like where it is made now in KERELA state India. In its place of origin that is Kerela it is known as Parotta. Chennai is new name to replace Madras in Tamil Nadu state in 1996. Roti canai how it was named since the 1800 during British colonial times.
@@TTruthTruestop talking kok . Madras was the name given by the British cause they couldn’t pronounce Indian names. Chennai existed even before the British came. If you don’t know anything about this food and the origin just refrain from saying anything cause you’d just be embarrassed.
Even in Malaysia its rare to find this level of crisp and flakiness in our regular "mamaks" which serve roti canai. Great job!
There’s too many of these flaky ones in a lot of mamak shops. You just don’t know where to find them. Just ask some Indian guys and they will tell you where to find them.
@@7Siniestro7Pistolero7 ok point out a few and we will happily follow.
@@arthurwong9017 You just have to google. It’s that easy.
@@arthurwong9017 google it. It’s that easy.
@7Siniestro7Pistolero7 maybe because when you pay 1.5 for a roti kosong you are just happy its only 1.5 😅
This could not be more detailed and clear -- thanks SO MUCH for taking allll the time and effort (and trial and error!) to perfect the recipe & technique, and film it so well!! 👏
(One quick point of potential clarification for US viewers: by "condensed milk" do you mean sweetened condensed milk? That's what we Americans generally understand "condensed" milk to be... the unsweetened version here is known as "evaporated milk" -- just want to make sure I use the right one!)
You’re very welcome Jamie!
I’m referring to sweetened condensed milk in the recipe. I’ll update the ingredient list so it’s more clear!
@@sheldoskitchen perfect - thx! PS, in NYC I’ve seen sweetened condensed milk sold in a re-sealable tube in Eastern European groceries, and in a flip-top squeeze bottle in Mexican stores… in case any one is concerned about opening a can and only using 3 Tbsp (although leftovers are great in coffee, as a topping for fruit, and have lots of other uses as well!)
im studying in Taiwan and cant go back for years. i missed this simple roti canai cause they sell this for a very high price in restaurants plus its been modified to fit Taiwan customers. im going to make this right away because i get nostalgia watching this and i cant afford an aneh
Hope this recipe is able to give you a taste of home! I'm jealous that you're in Taiwan haha there's soooo much good food there.
It’s funny how the internet can hear my thoughts. I was just telling myself I had to learn how to make roti from scratch because my preschooler wants nothing else before going to school, and all those instant store bought roti canai are starting to make a dent in the wallet. Your recipe looks like the real deal! Can feel the passion you put into this and I can’t wait to try it out. Thank you and God bless!
Heads up. They can and do read your thoughts. I’ve had this happen a lot. My thoughts end up on Facebook all the time.
I had my first taste of Roti Canai in Malaysia for breakfast at Marriott hotel in Kuala Lumpur just before the Covid pandemic. I watched the chef stretched the dough to ever so thinly and so skillfully. He cooked the roti on a large steel cook top. Omg I still remember that first taste of buttery, lightly salty, flaky crispy thin bread and slightly chewy on the inside between the multiple layers. I’ll definitely give your recipe a try, Sheldon. Thanks so much for helping me re-create roti canai for my family in North America. I used to tell all my colleagues every morning to try roti canai every time we sat down for breakfast at Marriott hotel and later to all my family about the amazing thin bread I had in Malaysia. Now hopefully I can give them a taste of this yummy bread with curry using your wonderful recipe and techniques. If I’m successful, we’ll all love you to the moon and back. LoL 🥰😍😂😋👍🙌👏💪🙏
I've been watching a lady in Thailand. She cooks them on a discada, filling the roti with bananas or eggs or both, then folds the corners over, sealing it.
Im Malaysian and I think your flipping motion of the rotis are so cute! Great recipe and instructions as always.
Hi Sheldon! I tried this recipe last week and it was wonderful. The larger we got the squares, the better the roti was. It was a really fun group activity I did with my friends and we all want to say thank you so much for working so hard on this recipe. We watched this video over 35 times while we made it. Please keep on doing what you are doing.
I have ADHD and don't sit through long videos but your "table of contents" intro bit before the video started was SO HELPFUL. I was so intrigued I watched the whole thing. You're so approachable in your style of talking and really help boil down these complex recipes to ones we can all enjoy!
Hey hey fellow neurodivergent person! I was finally diagnosed with ADHD as an adult and suddenly so many things clicked into place. I try to make videos that would keep my interest so I'm glad it's also working for you!
Have been looking for this very detailed method of making this type of roti. Had it in Malaysia years ago and could never replicate it. Thank you. 🇿🇦🇿🇦🇿🇦
You’re very welcome!!! I fell in love with roti canai in Malaysia as well. So so good
Hi Sheldo from New Zealand 🇳🇿. I just made your Roti canai. Yummmmmm my daughter says it’s the best roti she’s ever had even better than the take away shops. Delicious thanks so much for sharing. This is the best comfort food snack for a foggy winters day 🙏
Thanks Sheldo, I am away from Malaysia since 1988 and miss roti canai so, so much. My kids love them too. Thanks for the step by step instructions, it is the best roti making video by far. I will give it a try and hope it will be as good as yours. Thanks again! you are simply the best!
Hi Sheldo, greetings from Malaysia. I stumbled upon your channel by chance. Your roti canai is legit! So light and flaky. Look at those texture, my mouth is watering now. Hats off 😊 Keep up the good work!
YAY! Terima kasih!!! That really means a lot to me. I have soooo much love for Malaysian food after staying in KL for work a few years ago. So I did my best to get my roti canai right!!!
Lucky bustard can just walk up down the road and get a fresh made one anytime of the day😭😭😭😭😭😭
@@6330-z3p Yep, pretty much to our eyeballs in the stuff here in Malaysia :P
Hello, Malaysian here. There are so many ways to jazz up a roti canai but my favourite way to enjoy it is to crack a half-boiled egg or two on top, then drizzle on the curry and scoop up the runny mess to shovel into your mouth. Divine.
I just wanna say... THANK YOU. THIS is the level of dedication I put into my own cooking and I absolutely loved to see from someone else too, thank you for the handwork you put into this and most importantly, for sharing what you learnt with us.
Happy to hear that I'm not the only crazy one haha. Good food takes dedication!
Wow...this is a master piece! I miss roti canai the most while studying abroad! A tip for a even flaky roti canai...after thinning it out...instead of folding in a square...stretch lengthwise...roll into a log and gather it in the middle like a cinnamon roll...spread a little more with your palm and cook as usual. Clapping them in the end...extra crispy and layered...❤
dude, you totally nailed this from the roti to the curry! i love your 'cheat' way of making curry. i had to admit I cringed slightly because I make my curry from scratch but your curry looks legit! You understood something about curries which many don't. The curry is only finally done when you see the oil coming out of the curry paste. I wouldn't have been able to tell that you used store bought curry paste to make the process faster. My grandmother will probably roll in her grave if she saw me making curry this way but I am willing to give this way a try. Thank you so much for putting all the time and effort into getting the humble roti canai done correctly. I am sure the rest of the Singaporeans and Malaysians will appreciate it too.
Yes!!! Every curry I ate in Malaysia had the oil so I knew mine had to be that way as well. The cheat way is good but using a curry made the legit way will probably always be better. I really want to learn how to make fish head curry cause that was my favourite with roti canai!
@@sheldoskitchen Thanks for replying! Yes, fish head curry goes really well with roti canai as well. I would love to share my fish head curry recipe with you but unfortunately even I am guilty of using fish curry powder to make mine. :-)
I just made this (only half the portion and smaller size) and it turned out perfect! Definitely a 'cure' for homesick Malaysian food. I had leftover chicken curry and made dhall too. I used the second technique in stretching the roti.
Malaysian here, tried making it once (with another recipe I found online) and it was a hot mess. Thanks for your well shot and edited video. Hopefully I will find the courage to make it again. Definitely appreciated that quick Malaysian curry btw, what a genius idea to use Thai curry as a base.
Thank you for making my third time the charm! I’ve tried making roti canai twice before and while delicious (carbs and masses of butter - come on!) the texture wasn’t quite right. But I followed your instructions to the letter and finally had roti success! Literally the best roti we’ve had outside of Malaysia itself. Thank you!
There’s a few more version of roti canai that can be easily made by adding a few extra ingredients and step based on the video some of it are,
Roti Planta
Add a sprinkle of sugar and butter in the middle before folding it.
Roti Tampal
Add eggs in the pan and put the roti on top of it.
Roti Goyang
Normal roti canai but bath in curry and add 1 or 2 half boiled eggs on top.
Roti Cheese
Just put a cheese slice in the middle before folding.
If you have kids or you just wanna try something different you can use condensed milk as a dipping sauce or add more sugar in the curry to make it sweeter.
I did sprinkle sugar and cinnamon mix before folding and it turned great, I no longer want cinnamon rolls at all ,😂
ayo you missed the superior egg roti canai
you've missed roti pisang. Place some banana slices before folding...yums
Dont forget Roti Bom/Boom wah so good
Roti canai has become such a common thing in malaysia it is very endearing to hear it being praised but people overseas
Thank you Sheldon. I already made this roti, since 5 years ago. But never thought the composition had standard comparison. Now my roti recipe becomes almost perfect because your video. 🙏
The information that the dough can be frozen is game changer. From now on I always have a bag of roti in my freezer. Thank you.
Cheers from another Malaysian. Seeing someone from outside the country enjoy Malaysia's literal childhood comfort food is a delight to watch.
Canai isn't the only variety you can make with this, there's Murtabak with shredded meat of any kind, cook it as a thin crisp that becomes a crispy wafer, or you can add egg and onions before folding them in to give it another layer of body to that already crispy texture.
I literally stumbled across a Malaysian restaurant in philly and this was on the menu, the server highly recommended this and i swear i got 3 orders 2 there and one to go this was literally like crack to me, yall should have never posted this video now i can learn to make this at home😵💫🤯😈☠️ serious lip smackin good!!!! Im a creole woman cajun creole cookin is all i know but this right here!!!!!!
It's AMAZING how cultures all over the world can have similar food. In Algeria, we have something simiar called Msemen (or مسمن). We difference is that we don't clap it at the end. We serve it in its square shape or cut it into pieces. It's a wonderful thing to serve with tea
Some shops in Malaysia don't bother clapping anymore too. Some even come out with half-cooked, hard texture, not flakey and soft anymore. That's why I'm amazed that Sheldon knew what it should be like and actually managed to recreate it.
Hi Sheldo, we live in the UK, I recently had a trip to Australia and for the first time at a farmers market had a Malaysia vegetable curry with a Roti. It was so delicious. I have mentioned many times to my husband how nice the Roti and the curry were. So I made the curry and he made the Roti, he followed your video recipe to the T. We both want to say a MASSIVE Thank you! His first attempt using your recipe and his first time ever having a Roti, they were super tasty, they were even better than the one I had from the Market. We are both big curry eaters and always have Naan breads with our curries, my husband said he would much prefer to have one your of Roti's, than a Naan bread. Thank you for perfecting this and giving such a detailed video, you have saved us time and money being able to follow your video. Also it's the first time I have ever left a comment on UA-cam, I would have telephone you directly to say Thank you! I have liked your video and subscribed and will be trying many more of your recipes 👍👌💕
My favourite snack at my favourite Malaysian restaurant is this roti made with egg inside. The curry sauce they served was incredible. I’m so thrilled to see this video that I’m commenting before it’s even 1/4 of the way through. 😍 I hope you also share the recipe for the delicate curry sauce that you dip it in.
*my favourite Malaysian restaurant that no longer exists ☹️
Yes!!! I love Roti Telur (with egg) as well. I actually filmed making it but it didn't make the final cut because the video was getting too long.
It's really easy though -- basically just stretch the dough as usual. Before folding, crack an egg into the centre of the dough and break it up a little bit. Fold the dough around the egg, overlapping slightly more than usual to seal it in. Carefully transfer to a skillet and cook as usual. The shot 13:34 is actually me pouring curry onto an egg roti.
The curry I show in the video is a quick shortcut but it's soooo good. Very rich and coconut-y.
@@sheldoskitchen Yum! Thanks so much for sharing both the name and the directions for this. I can't wait to make it. Although you are impressively good, and I feel intimidated by the task after seeing how you do it, I will give it a go (probably today because I can't resist). I'll have to return to let you know how it goes. :D
@@sheldoskitchen Oooh I'll need to try this too!
@@sheldoskitchen I lived in malaysia for 6 months and had Roti Telur for breakfast every day. That and teh tarik!! It was the best! And so mesmerising watching it being made!
I had a layover in Malaysia and had this at the airport. I loved it so much, I found a paratha recipe and made a basic curry sauce with curry powder, garam masala, cinnamon, cardamom and coriander with stock. it did the trick. The only problem for me was that the paratha was not flaky enough. I tried a canai recipe, too dense, but a double fry made a decent paratha. here in South Africa, we get cake flour and bread flour. I will try each first then other tweeking if needed. because our flours are different, I feel I may have to work at it.
I can believe that you would be able to eat the same meal daily. I love curry daily and won't get sick of it. 😂
One of the food that every Malaysian living overseas will miss. Although they have something that looks similar in Singapore or India, the Malaysian one is unique in its flavor and texture which you have been able to recreate. Congrats...to complete that in Malaysia we will have it with teh tarik or pulled cremy bubbly white tea
I just found your channel this week and I love your content.
Thank you so much!
I am blown away by your persistence in creating this recipe. It is rare to find someone so determined to reach perfection.
I am a fairly new subscriber but I noticed early on that you are extraordinarily in everything you do. I thank you from the bottom of my heart.
I look forward to a very long long time collecting and cooking your recipes.
Hey Sheldo! Kudos for mentioning the roots of this awesome dish, btw I'm from Chennai myself and it's still a classic dish here, sold as Malaysian Parotta! It's just awesome when you think about how a recipe makes its way accross the world and comes back to its home as a better version of itself!
Definitely! I love how food follows human migration and is a part of our history. I learned from commenters that parotta has also made its way to the Caribbean. In Trinidad, it's called "Buss Up Shut" Roti, which means "busted up shirt" because the roti layers resembles a torn t-shirt. So cool.
Bro am speechless,me myself from Malaysia I was surprised a Canadian put all the effort just to make a legit Roti Canai recipe.... Well done proud of u tho
Your attention to details is superb!
Thanks Liezl. You’re the best ❤️
Wow! I'm part Malaysian and my family currently lives there! This video is so well researched and detailed! I'll be visiting Malaysia soon with a newfound appreciation for Roti Canai
Also, another variation of Roti Canai I like is called Roti Telur, which is Roti Canai but with egg in the dough :)
Roti susu is so good! Also loved roti telur bawang for breakfast when I was in Malaysia. Oh and roti milo as well :P
@@sheldoskitchen Hi Sheldo, a fellow Canadian of Malaysian origin here. Don't forget roti tissue !
@@sheldoskitchen in Mamak's or any roti canai outlets, we called it Roti Bom, it's sweet, buttery (or rather margarine) taste exploding in your mouth after dipping it in dhal or curry. Then there's Roti Sardine...
@@sheldoskitchen please do a follow up roti canai series with those ingredients! ❤
i can't believe i have never seen this channel before!! it is so nice to see instructions specifically for canadian cooks - i genuinely didn't know that about canadian AP flour.. cheers from vancouver 👋
WOW WOW WOW ~!!!!!! Sorry I just don't have words; this is an INCREDIBLE HOW-TO !!!! Couldn't not-leave a comment. Where is the LOVE button? I have always wanted to make this, and now I think it might even be possible?! Thank you @sheldo's kitchen for your labour of love and dedication to creating and sharing your recipe !!
Hi Sheldo! Amazing video and can't wait to try! Just wondering, is there a substitute for the condensed milk ? Alternatively, do you have suggestions on uses for the leftover condensed milk? Thank you!
Hi! If you look in the written recipe, I've provided a dairy-free version of the recipe. Basically, substitute water for milk and add additional sugar to make up for the sweetness.
Condensed milk is DELICIOUS with roti actually. In Malaysia, they'll put butter and sugar inside the roti then drizzle with condensed milk to eat -- this style is called Roti Bombe. You can also put thin slices of banana or pineapple inside the roti and serve with condensed milk. Banana roti is very popular in Thailand.
Other uses for condensed milk:
- Add it to coffee or tea (so good)
- Tres Leches cake
- Fudge
- Russian Buttercream
You can also find lots more recipes right here: www.eaglebrand.com/recipes
They now sell a dairy free condensed milk. Sold at whole foods, alberstons etc. If all else fails, amazon has it. :)
@@sheldoskitchen As far as the coffee is concerned, I'll give my two cents. As an American, I'm not terribly familiar with southeast Asian cuisine, but I do happen to know and love Vietnamese-style coffee (Cà Phê Sữa Đá), which is traditionally made with sweetened condensed milk and served either iced or hot. You can use a "phin" which is a simple little filter to make a fabulously strong cup of brew. Also, for the extra curious, try the version that uses an egg yolk (cà phê trứng)!
I'll second Sheldo's suggestion. Condensed milk makes very good easy fudge: mix over low heat with chocolate of your choice, flavorings, a little salt, (optional tablespoon of butter for shine and softness) and chill in a wax paper lined temperature proof container (like a brownie pan). Very yummy and a super forgiving recipe. I suggest adding walnuts or coconut extract for flavored versions but you can really go wild with it.
Aslm.This is my fav food
Wow, this is REALLY DETAILED!! THANK YOU for taking all the time to do it so detailed and also telling us how many experiments you have done (10KG flour) before you settled on this recipe.
OMG. Roti Prata is THE ONE thing we can't ever get to eat until we go back to SG/Msia. So your effort in experimenting and creating this video to tell us all about your secrets MEANS SO MUCH.
Btw why is there a diff between Canada and US recipes?
Thank you Sheldo fir sharing this excellent receipe in making roti chanai. Look so delicious l must try as l never got it right. Greetings from Malaysia.
Roti canai with curry is quite possibly the most delicious thing I've ever eaten in my life.
I fricking love roti!! Your dedication to this recipe is evident. I love the retro vibes in all of the transitions. I am totally going to use this quick coconut curry recipe. You are incredible Sheldon!
Love for roti brings the world together hahah. Thanks for noticing all the details Stephen, I really appreciate it ❤️
@@sheldoskitchen In Malaysia is roti canai, here is roti prata
Thank you so much from australia man, half my family is from malaysia, so many memories of going to night stalls all over kl and melaka looking for every roti store we could try! Bringing my mothers homeland flavours in the most authentic way i can. im sure she will appreciate. Thanks brother and god bless
Haven't been in Boston at Penang for ~7 years, and man do I miss this dish. They have a half globe device they cook the roti on, and their chicken potato curry for dipping is phenomenal. As much it's amazing to see you make it all, I think I'll actually go to the restaurant :) .
I searched roti canai because I've had it at a restaurant near me and that's the only place I've seen it. I've already learned so much. Had to subscribe!
This is an amazing recipe that respects the flavour and technique of the food. Roti canai is such an amazing dish that is both simple and complex all at once. Thanks for showcasing Malaysian food on your channel! subbed!
Thank you! I wanted to do justice to roti canai because it’s one of my favourite things in the world.
Omg, I can’t wait to try this. There is a Thai restaurant here that serves roti but not sure if it’s this same kind. It is flaky but probably not as flaky as this one. However the flaky, crispy amazingness is what I loved the most. I am so grateful for all your work and love put into this recipe!! Thanks for sharing!
Thai roti normally they eat with something sweet like condensed milk but in Malaysia we use curry ( fish/ chicken) and dhal...
Roti is a catch all phrase for Indian breads. This is actually Porotta or Paratha in India. If you go to India and ask for roti, you'd get a flat bread similar to tortilla
Great video, mate! Thanks so much for the excellent detailed instructions. This is definitely the most thorough recipe I’ve come across!
Thanks so much Lewis! Roti canai is my fav food so this was a labour of love :)
Sheldo!!! I just found your channel and am BLOWN AWAY by your content. I have never subscribed to a channel so fast. You embody everything I want in a food channel-amazing food, straight to the point, and educational. I'm blessed with the bonuses-amazing editing, your soothing voice, and fantastic personality. I'm guilty of skippping around videos but I didn't do that once with all your videos I've watched. I also want to note that you do such an awesome job explaining the science behind cooking/baking in every video, so concise and clear. Thank you thank you thank you... So often I find myself following along to recipes and not knowing why something went wrong. You not only share awesome recipes but also have such a wealth of knowledge. I am looking forward to your channel blowing up. You're going to be huge. KEEP UP THE AWESOME WORK! I'm willing to bet money you'll hit 1mil subscribers in no time. Much love from California!
I usually watch any video over 3 minutes on 2x speed, and really don't like a lot of talking. I flippin' love Sheldo though, when I discovered him about 5 days ago, I listened to every second on regular speed. I could seriously listen to him read off tax law and be totally happy, he's so friendly and nice!
Thank you so much Robin! Comments like yours are what keep me going. Seriously, it means a lot to hear that my videos are connecting with people. I'm just a guy in my kitchen making videos about the food that I love and it's so cool that I get to share it with like-minded people!!!! Anyway, I could go on. Just know that I really appreciate you!
Aw stop it! You're making me blush :)
I am Malaysian, and Sheldon I give you ⭐⭐⭐⭐⭐. You got it spot on! It looks as if made at a coffee shop in Malaysia.
We love roti canai. Here we have it for breakfast, lunch, dinner or any time in between, lol.
Btw, isn't it quite similar to how puff pastry is made?
Terima kasih! A few years ago I stayed in KL (actually it was PJ) for an internship and fell in love with the food. Oh how I wish I could still head down to the local mamak and get delicious food any time. I miss it!
The technique is more similar to filo than puff, which is laminated with cold butter
I have visited Singapore, multiple malaysian resturants. Tried multiple recipes myself. This recipie is legit...best I found. Well done and thank you for sharing!!!
Ii is both entertaining and rewarding to watch a food enthusiast out on a mission to perfect a home recipe and share it so willingly with joy. Thank you Sheldo !
Labor of love for sure!! Wow!!!! Thank you, I am SO gonna try this. I’m a Singaporean living in the US and want to make this for my family!!! We can’t get it in restaurants due to food allergies.
Wow! Definitely love it, man!
I teach Japanese cooking but at the same time, I’ve always been fascinated by the beauty of Malay food! Good on ya!
Get your facts right. It’s actually Indian.
I think you took this to a whole new level...kinda even looks better than some if not most. Never tried it but guessing that it's probably even better than most given that you've actually used butter. Most of them uses margarine coz it's cheaper
Excited to see this channel blow up. High quality stuff!
Thanks James!!!
thanks for making this. I'll try this recipe out. I really like how you made the video too.
Thank you for the recipe! I've also tried to make these, but never managed to get it right. I thought that they used eggs/dough relaxer or some sort to get the texture. Never would have guessed condensed milk. And yes, it is a carefully guarded secret among restaurants and cafes.
Yours look amazing and will definitely give it a go!
Commercially they probably do use some kind of dough relaxer! But yea I found that the condensed milk tenderizes the dough enough to help it stretch. Eggs also don’t help! They make the dough too tough and not as crispy when fried because the dough kinda puffs up.
@@sheldoskitchen Thanks for this tip, was just about to add egg!
You love cooking!
Thank you for sharing your love with the world ❤ truly a gift that keeps on giving
Ohhh man I fell in love with this bread when I visited Malaysia 15 years ago!🥰🥰
Same!!! I ate SO much roti canai when I was in Malaysia for an internship.
I haven't seen such a wonderfully meticulous explanation of flipping!
In India, there's a similar roti called _"roomali roti"_ (in Hindi, _roomal_ = handkerchief).
The roomali roti is also expanded by flinging it, just like Roti Canai. But its preparation method has four important differences: (1) much lesser oil is used: no smearing at all (2) It is roasted in unfolded form, (3) it is roasted on an inverted wok. Prepare the wok first by spraying it with saltwater. (4) after roasting, it is folded like a handkerchief and served.
Unlike Roti Canai, the roomali roti has a firm, dry and soft surface, and not a flaky/crisp surface. It also goes well with curries.
Hey Nagesh! Thank you for introducing me to roomali roti, I wasn't familiar with it before. The texture looks perfect and chewy. It almost reminds me of Chinese duck pancakes. The roti must be so good with curry!
I've never heard about the Chenai background. I've always thought it's simply the word canai, which means "to be rolled until very thin". They used to be rolled before, but since tossing is a lot quicker, they just go with that but the name stays.
since you've succeed with the basic dough, I would recommend you trying other variation of roti such as roti telur (egg), roti pisang(banana), or even murtabak. all of it uses that type of dough, just added some topping or filling during the frying process.
Iam a Malaysian. I eat roti canai with chicken curry most of the time. Will give a try because as I always buy frozen roti canai. Great video, not boring with good tips.😘
Subscribe. 😍
Let me know what you think once you give it a try! ❤️
@@sheldoskitchen The flipping part is a bit challenging. That's why I never tried making this.
Thank you so much for this recipe!!! I made it yesterday for the first time ever and did the tossing thing. Which was not that easy. They came out so well though omg!! The shape wasn't perfect and it had a few thick parts but my boyfriend and I came to the conclusion that it tasted better than how some of the Malaysian restaurants make it! And the sauce is amazing too!!! Your recipe is amazing and I'll work on getting better at it.
Your videos are always so detailed and relaxing to watch!
Really appreciate that Greg! ❤️
Amazing isn't a word to describe this recipe I can't find a fitting word!!!! I've moved to US for 2yrs + and tried tons of recipe that was supposed to be by 'chef' but your recipe not only it's simple, video quality and presentation were superb but best of all my roti canai came out so authentic! I do need to wait for at least 1 day for my dough to be softer ...I guess flour from Walmart do require more water 😊 I'm making my 2nd n 3rd batches my kids are impatiently waiting! Thank you so much!
Ahhh this is the kind of comment that makes my day!!! I'm SO happy to hear that the recipe worked out so spectacularly for you! It was exactly my intention, replicating an authentic texture/flavour with North American ingredients. Cheers!!!
@@sheldoskitchen yayyyyy!!! It is amazing 😋😋 and least I can do is let you know how amazing you did!☺️ I made batch 2 n 3 with 3 cups of water.....going to find out how izzit today. Back in Malaysia, some stall have their dough really really soft, so I don't think little extra water will hurt especially Walmart's Great Value flour requires more water
I love this type of roti. The stretching and folding process is quite tricky but really worth it. I do prefer not to bash the cooked roti so much that you lose all the crispy outer layers that took so long to create and it is much better if the lovely butter isn't all wiped away with the dish cloth . But that's just how I like my roti . You enjoy!
Sheldon!! Thank you thank you thank you!! This is the best recipe for roti chanai and the way you explained the technique makes it so easy for a amateur like me to understand. I truly appreciate you putting your heart and soul into this recipe and video and explaining it so well. You have gifted me the gift of feeling at home in Malaysia ❤
Sheldon, excellent video on recipe and technique. As for origin, it is known as Malabar/Kerala pratta or parotta in India. That's where it's still found although, with the internet, people are making it all over. In the sixties and earlier, it was always called roti prata in Malaysia. At some point, in the 80s, the Malays started making it, like they did with Chinese food. You can find this roti everywhere South Indians (Keralites and Tamils) went, including in African nations where they sometimes mistakenly call it chapati.
Yeah. As u know at Malaysia we have 3 main race, Malay, Chinese and Indian. Thats happen when all the races come together in 1 country. All is mix bro 😂. But we know the origin of the dishes and it's so phenomenal here till now. It's be one of top dishes here especially when we do some innovation on it and improve the recipe to make it multi flavor. If u come to Malaysia u will know what kind of improvement we did. And how it's gonna be one of top dishes here 😉 I dunno if it's still same like at India or not. Even Pratha not famous like roti canai. We serve Prata too but it's not famous like Roti Canai. And Malaysia is country that u will find around the world food. All around the world restaurant was here including African, South American, North American, Europe, Middle East, Centre Asia like Kazakhstan, Turkeministan, India, Korea, Japan, Southeast Asia like Indonesia, Thailand, Vietnam, Philippines, Bangladesh, Myanmar, Cambodia, Turkey, China and many more. 😂
Stop adding your Kerala tag everywhere 😂. Parotta is from Tamil community. Like most Malayali food, parotta too is from Tamil culture. From Jaffna to Tuticorin and latter spread everywhere. Kottu porotta originated in Madurai and later went back to Ceylon.
@@TuN77The Kerala Porotha is flakier than the roti canai so no you’re wrong it wasn’t modified but it was there all along. You just need to explore and find them to know 😂.
@@Pike737Stop adding your Tamil Nadu tag everywhere also.😂
I am Malaysian and this is so amazing, you are very expert in flipping it. I always fail on that part.
Bro …. This vid is top ! As a Malaysian who’s had more then my share of roti channai - this looked the part and it’s amazing. Also you should try to make “Madurai bun porata” very similar to roti channai.
Thank you so much for sharing and giving such detail instructions. Your video made me miss HOME so much. I m from KL and living in Vancouver, BC. Since 1980. Well done and keep up the good job.
I hadn't heard of these, but I love south Indian paratha's. When I lived in Bangalore there was this brand of Kerala paratha's that came pre-packaged and I would fry them in ghee to have with curries. Best way to eat curries, hands down. So flaky on the outside and tender on the inside. I imagine this will be a similar experience! Will have to try it. Also, subbed :D
It's the literal same
@@senkumeow5095 pretty much except the roti canai is purposefully smashed
@@jamesjasonallen4168those pre-packed parathas you mentioned above, should be smashed once fried. because just frying it leaves flat ,but once you smash, it develops layers.
@@jamesjasonallen4168 And in kerala, restaurants serve it smashed.
@@shahzad7640 I don’t recall them being as smashed as this though. Then again I’ve never been to Kerala, just to Malyali restaurants in Karnataka
I'm Malaysian and excited to try this until the tossing part. Thank You for your hard work to share this. ❤
I will try the second method of tossing.
I just found your channel and I am loving it! What a wonderful recipe and I really enjoyed your attention to details and your enthusiasm. I will be making this and freeze the rest of the roti. My question is can you freeze the curry sauce too?
Aww thank you so much! I have tried freezing the curry sauce so I can’t speak to any experience. The recipe only makes about a cup of sauce, perfect for a few servings of roti so I don’t imagine you’d have too much leftover. It stores very well in the fridge and should keep up to a week!
My dad used to bring us out to this janky little stall next to a busy street to eat these for breakfast. Highlight of my childhood and yeah this video made me reminisce those moment since my dad no longer is with us.
One of my favorite is roti telur which is roti canai with egg. Right before you fold the dough, you crack an egg and spread out the egg throughout the top then proceed to fold.
My mom loves the ones with onion, roti bawang, similar to the egg, just add thin onion strings while folding. And yes you can add egg and onions.
Also while whipping up the curry, if you have chicken legs or thigh, that’s an easy way to make chicken curry which makes the roti taste sooooo good!!
Thank you sir for making this video! :)
Roti telur bawang was my go-to breakfast when I lived in KL a few years back! So good :)
Hi Sheldon, just want to thank you on this Malaysian all time favourite recipe that we Malaysians enjoy at mamak stalls. It's really on point 😗👌🏻
(P.S: pair with condensed milk or honey for a sweet way of enjoying roti canai with a side of coffee or milo 😋)
I loooove sweet roti! Roti susu, roti tisu, roti bom. Give them allll to me 😂
My go-to drink order when I was in Malaysia was “limau ais kurang manis” but I do love me some milo!
you smooth talking man, i love your recipes
I was so sure this was going to be a huge channel based on the quality of the videos -- so weird not to see hundreds of thousands of subscribers (yet)!
Adding a sub: his content and execution is so great!
Hope he blossoms.
Wow thank you! I'll keep putting out the best content that I can and hopefully the audience will grow accordingly! :)
Great recipe, crystal clear instruction and the smoothest of voice 😊🥰
Thank you very much!
You have a certain charm. The way you speak, your expression, your smile, your eyes. I am not sure if i am here for the recipe or you. 😅
Come for the food, stay for the host 😂😂 thanks Jose!
There are two stories regarding canai. In malay, canai is making the dough thin. It is an action word. Another story was a chef from chennai came to british malaya (now malaysia), and made the bread. Because of language barriers, many people in malaysia called it roti canai.
Thank you for all your dedication and research!!! I love roti!!
Same!!! It’s definitely one of my fav foods :)
Sheldo I tried this recipe tonight, it was perfect! the best recipe I have ever had. and so crunchy. I like that it does not need any eggs. Thank you for sharing.
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My wife has told me about these for years and I am excited to make them for her. Thank you!
Can you please share the protein content of your flour as we are in the UK?
I'm a Malaysian and i approve of this. It's hard to make and you sucessfully made it to perfection. Yummmm
Terima kasih!
@@sheldoskitchen sama sama. Hope to see you make more traditional malaysian delicacies
The best Roti Canai I've eaten in my whole life was the one my aunt made in Malaysia, but she never sell them though, it's just her family kitchen recipe. Even after decades last eating them, I still fantasize about my aunt's Roti Canai.. I will try your recipe one day
Okay, this turned out great. The texture was exactly as described. I thought I wanted the crispier, flakier version, but after making it I found it was almost too crispy and flaky for my taste and would have liked some softer parts. Next time I will try the softer version. I wonder if using butter from the start would lead to a softer one as well, since it has some water content and could help prevent it getting too crisp.
I only made one roti and have the remaining dough balls in my fridge, so I’ll report back! Thank you!
Oh my god 🥺 He's perfect 💖
😘
I must say this is the best recipe I found n tried so far. MUST TRY! I love it so much cos the texture is really so flaky n yummy!!! I wanted to share the picture but duno how😂😂😂
Hi Sheldo ! I love your videos and instructions, you inspired me to cook again after many cringe failures! Thank you for sharing your recipes with us, hello from Vancouver too! :D
Wow Simon! That really means a lot. Best of luck with your cooking journey! Don’t let setbacks get you down. You should see the amount of failures in my kitchen!
Great video. Have tried other recipes before with less than successful results. Looking forward to trying your recipe and techniques. Thanks for sharing.
오 이거진짜맛있겠다 사우디에서 먹었던 부라타브레드랑 비슷할거같음
I enjoy watching your video and especially listening to your warm clear voice.
Damn this looks so good! I love kerala parottas and their malaysian counterparts - the roti canai. Love from Vancouver!!