Roti Canai/Paratha (Indian Pancake)

Breakfast, lunch, tea time, and dinner – this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It’s typically served with curry and sambal if you choose to spice it up.


  • ¾ cup warm water
  • 1 teaspoon salt
  • 1 pinch white sugar
  • 4 ¾ cups all-purpose flour
  • 3 ½ tablespoons clarified butter (ghee)
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoons ghee (clarified butter), divided



Step 1
Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.

Step 2
Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.

Step 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 roti into a square. Repeat with remaining dough.

Step 4
Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Nutrition Facts

356.7 calories; protein 8.5g 17% DV; carbohydrates 56.8g 18% DV; fat 10.1g 16% DV; cholesterol 45.8mg 15% DV; sodium 301.8mg 12% DV.

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