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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Roti Canai with Dhal (Malaysia): Lamination creates pockets for lentil curry absorption
Roti Tissue (Singapore): Ultra-thin stretching produces crisp, translucent dessert version
Roti Bom (Indonesia): Extra ghee creates dense, cake-like texture
You're reading one of techniques available free. Full library with Gastronome.
Dense layers
Cause: Insufficient resting time between folds
Fix: Rest dough 30 mins between each fold
Burnt spots
Cause: Uneven pan heat distribution
Fix: Use cast iron griddle and rotate frequently