Blog Details

Ingredients

For Roti Dough

All-purpose flour (Maida) – 4 cups
Warm water – as needed
Salt – 1 tsp
Sugar – 1 tsp
Condensed milk – 2 tbsp (authentic Malaysian touch)
Oil – 2 tbsp (for dough)

Roti Bom – Authentic Malaysian Style Roti Bom is a popular Malaysian street food known for its crispy golden exterior and soft, flaky interior soaked in rich butter or ghee. Originating from Indian-Muslim (Mamak) cuisine in Malaysia, Roti Bom is a richer version of roti canai, folded thick and generously layered with fat, giving it a melt-in-the-mouth texture. It is commonly enjoyed with chicken curry, dalcha, or sugar, making it a comforting and indulgent favourite across Malaysia.

For Folding & Frying

Butter / Ghee – ½ cup (traditionally generous)
Oil – for cooking

For Serving (Optional but Traditional)

Chicken curry
Dalcha / mixed vegetable curry
Sugar (for sweet version)

👩‍🍳 Authentic Home-Style Preparation

Step 1: Prepare the Dough

In a large bowl, add maida, salt, sugar, and condensed milk.
Gradually add warm water and knead into a soft, smooth dough.
Add oil and knead again for 8–10 minutes until elastic.
Cover and rest the dough for minimum 4 hours (overnight resting gives best texture).

Step 2: Portion & Rest

Divide the dough into lemon-sized balls.
Coat each ball generously with oil.
Cover and rest again for 30 minutes to 1 hour.

Step 3: Stretch the Dough

Grease the working surface with oil.
Flatten one dough ball and gently stretch it using fingers until paper-thin.
Be careful not to tear the dough.

Step 4: Fold the Roti Bom

Spread a generous layer of butter or ghee over the stretched dough.
Fold the dough inward from all sides to form a thick square or rectangle.
This thick folding is the key difference between roti bom and regular roti canai.

Step 5: Cook the Roti Bom

Heat a flat tawa or griddle on medium flame.
Add oil and place the folded roti on the tawa.
Cook until golden brown on one side, then flip.
Add more butter or ghee on both sides.
Press gently while cooking until both sides are crispy and well-cooked.

Step 6: Final Touch

Remove from tawa and gently clap the roti to release layers (optional but traditional).
Serve hot immediately.

Serving Style (Authentic Touch)

Roti Bom is traditionally served hot with rich chicken curry or dalcha.
It can also be enjoyed with sugar for a simple, comforting sweet version.
Best eaten fresh off the tawa for maximum crispness and flavour.

Serving Suggestions

✔ Chicken curry or dalcha
✔ Sugar (sweet-style)
✔ Teh Tarik (traditional Malaysian pairing)