Few foods are as satisfying as freshly made roti. Crispy on the outside, soft and fluffy on the inside, it has become a favourite across Malaysia and beyond. For Surindren “Suresh” Rajandran, roti isn’t just a dish, it’s a skill he has spent more than three decades perfecting.

Born in Malaysia, Suresh began making roti at just 10 years old in his father’s restaurant before becoming a professional roti chef at 16. Today, the 46-year-old heads the kitchen at Sydney’s Kafe Kooks, where roti takes centre stage in everything from traditional favourites to creative Asian-fusion dishes.

Growing up in a family restaurant, Suresh was surrounded by food from an early age, but it was his mother who inspired his love of cooking.

“Watching my parents prepare food, especially in the roti section, really motivated me. Seeing their hard work and passion made me want to become a chef and follow in their footsteps,” he says.

“The key to perfect roti is patience, technique and practice. Resting the dough properly and mastering the stretching technique are very important.”

His speciality is Malaysian-style roti canai, known for its delicate layers, fluffy centre and crisp exterior. The secret ingredient? Condensed milk, which helps create dough that is slightly sweet, light and beautifully crisp when cooked.

For those keen to try making it at home, Suresh has shared his roti dough recipe below.

Roti Dough
Makes 10 serves

Ingredients
400g Ultra White Flour
2 Tbsp White Sugar
1 Tbsp Salt
3 Tbsp Condensed Milk
2 Tbsp Clarified Butter
200ml Water

For preparation & cooking

Margarine
Vegetable Oil
Clarified Butter or Ghee

Method

Using a dough hook on a mixer, add all ingredients (except the flour) into a mixing bowl and mix thoroughly, ideally until the sugar is dissolved.

Add flour and mix slowly for 10 minutes, ideally until one large ball is formed (all mixture should come away from sides of the bowl).

Remove from mixing bowl and rub the outside of the dough ball with vegetable oil, place into a clean bowl and rest at room temperature for 30mins.

Once rested, divide the dough into smaller balls – you should get roughly 10.

Rub each ball with a thin coat of margarine and place tightly packed into a container, making sure there is no excess air around the balls.

Lightly cover the balls with clingwrap and leave at room temperature to rest for 3 hours.

Kafe Kooks Hints

It is best to always use room temperature water, condensed milk and butter, because if they are too cold or hot it will have a different effect on the flour.

The small dough balls can be kept for 2 days in the fridge, but it is recommended to allow them to thoroughly come to room temperature before trying to stretch them.

We use and recommend Ultra White Flour, which is a premium low ash white flour and can often be found in many Asian grocery stores, but we think it is only available to large 12.5kg bags. If you can’t source it, and are keen to try, then let us know, as can arrange to sell you some by the kilo.

If you have the patience, time and energy, then you are more than welcome to mix the dough by hand.

While mastering the famous stretching and folding technique may take time, Suresh says that’s part of the appeal.

“Making roti is a skill that takes time and practice to master. It may look simple, but achieving the right texture and consistency requires experience and dedication.”

For home cooks looking to try something new, this recipe offers the perfect introduction to one of Malaysia’s most beloved breads.