Cheese & Chive Roti Canai

Flaky, buttery, and packed with melted cheese and fragrant chives, this cheese and chive roti canai is a delicious twist on the classic Malaysian flatbread. These golden, crispy roti are perfect on their own, paired with a curry, or enjoyed as a savory snack.

Ingredients

For the Dough

• 400g plain flour, plus extra for dusting
• 250ml water, at room temperature
• 1 tsp salt

For the Filling & Cooking

• 1 bunch chives, finely chopped
• 100g unsalted butter, very soft, plus extra for frying
• 100g cheddar cheese, finely grated

Method

1. Make the Dough

1. In a large bowl (or stand mixer with a kneading attachment), combine the flour, water, and salt. Knead for 6–8 minutes until the dough is smooth and elastic.
2. Cover with lightly oiled baking paper and let it rest for 20 minutes to relax the gluten.

2. Roll & Fill the Roti

1. Lightly oil your work surface and divide the dough into 8 equal pieces.
2. Roll out each piece as thin as possible, stretching gently. Use oil to prevent sticking.
3. Brush a thin layer of soft butter over the dough.
4. Sprinkle evenly with grated cheddar cheese and chopped chives.

3. Fold & Shape

1. Fold the sides of the dough toward the center and shape into a ball.
2. Roll it out again into a flat roti, no larger than your frying pan.
3. Repeat with the remaining dough balls.

4. Cook the Roti

1. Heat a non-stick pan over medium-high heat and add a little butter.
2. Cook each roti in batches for 2–3 minutes per side, until deep golden and crispy.
3. Keep warm while you cook the rest.

Serving Suggestions

• Enjoy warm with butter or yogurt for dipping.
• Pair with curry or a spiced tomato chutney.
• Serve as a side for grilled meats or roasted vegetables.