Soft, flaky and crisp around the edges, roti canai is one of Malaysia’s most loved breads. In this hands-on cooking class, you’ll learn how to make roti canai from the beginning — mixing and working the dough, stretching it thin, folding it into layers and cooking it on the pan.
Alongside the roti, we’ll prepare a comforting dhal — a gently spiced lentil stew made for scooping up with freshly cooked bread.
Come on your own or bring a friend. Beginners are welcome, and no special equipment or previous bread-making experience is needed.
During the class, we’ll prepare:
Roti canai: Malaysian-style layered flatbread, stretched, folded and pan-cooked until golden and flaky.
Dhal: a warming lentil stew cooked with spices and aromatics, served alongside the roti.
Once the cooking is finished, we’ll sit down and enjoy what we’ve made together.
Roti canai is also part of Malaysia’s everyday food culture — something eaten for breakfast, lunch, supper or whenever the craving appears.
During the class, I’ll share a little about how roti canai is eaten in Malaysia, the dishes served alongside it and the food culture surrounding the roti table.
Please let me know about dietary requirements when booking. If you have food allergies, contact me before booking so I can confirm whether they can be accommodated.
The kitchen handles allergens, including gluten, so cross-contact may be possible.
After learning the foundations of roti canai and dhal, returning participants can continue with Session 2.
We’ll explore dalcha — a Malaysian lentil, meat and vegetable curry that pairs beautifully with roti — and take the roti-making a little further by trying different variations, including filled roti and sweet dessert-style roti canai.
It’s a chance to build on the techniques from the first class, experiment with different ways of shaping and filling roti, and discover just how versatile one dough can be.
Come ready to stretch some dough, get your hands a little oily and eat plenty of warm roti.
Soft, flaky and crisp around the edges, roti canai is one of Malaysia’s most loved breads. In this hands-on cooking class, you’ll learn how to make roti canai from the beginning — mixing and working the dough, stretching it thin, folding it into layers and cooking it on the pan.
Alongside the roti, we’ll prepare a comforting dhal — a gently spiced lentil stew made for scooping up with freshly cooked bread.
Come on your own or bring a friend. Beginners are welcome, and no special equipment or previous bread-making experience is needed.
During the class, we’ll prepare:
Roti canai: Malaysian-style layered flatbread, stretched, folded and pan-cooked until golden and flaky.
Dhal: a warming lentil stew cooked with spices and aromatics, served alongside the roti.
Once the cooking is finished, we’ll sit down and enjoy what we’ve made together.
Roti canai is also part of Malaysia’s everyday food culture — something eaten for breakfast, lunch, supper or whenever the craving appears.
During the class, I’ll share a little about how roti canai is eaten in Malaysia, the dishes served alongside it and the food culture surrounding the roti table.
Please let me know about dietary requirements when booking. If you have food allergies, contact me before booking so I can confirm whether they can be accommodated.
The kitchen handles allergens, including gluten, so cross-contact may be possible.
After learning the foundations of roti canai and dhal, returning participants can continue with Session 2.
We’ll explore dalcha — a Malaysian lentil, meat and vegetable curry that pairs beautifully with roti — and take the roti-making a little further by trying different variations, including filled roti and sweet dessert-style roti canai.
It’s a chance to build on the techniques from the first class, experiment with different ways of shaping and filling roti, and discover just how versatile one dough can be.
Come ready to stretch some dough, get your hands a little oily and eat plenty of warm roti.
