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Roti Canai: Malaysian Flatbread with Dhal or Curry
More recipes: Indonesian recipes · Curry recipes · All Asian recipes
31 Stdtotal
4servings
450kcal
MalaysianCuisine
Roti Canai: Malaysian Flatbread with Dhal or Curry
Laura Chen
4
60 Minuten
1800 Minuten
450
Malaysian
Main course
Roti Canai is a popular Malaysian flatbread, traditionally served with dhal (lentil curry) or curry. This recipe walks you through the flaky dough and a spiced dhal.
Ingredients
For the roti canai:
- 500 g all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 250 ml (1 cup) water
- 2 tbsp sweetened condensed milk
- 50 ml vegetable oil
- Another 100 ml vegetable oil for rolling out
For the dhal:
- 200 g red lentils
- 1 large onion, diced
- 2 garlic cloves, chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 750 ml (3 cups) vegetable broth
- 2 tbsp tomato paste
- Salt and pepper to taste
- Cilantro leaves for garnish
Instructions
- For the roti canai: mix the flour, salt and sugar in a bowl. Add the water, condensed milk and 50 ml oil and knead into a smooth dough. Cover and let it rest for 1 hour.
- Divide the dough into small portions and brush each one with a little oil. Roll each piece out thin, roll it up from one side to the other and coil it into a snail. Roll the snails out thin again.
- Heat a pan and cook the flatbreads without oil until golden brown on both sides.
- For the dhal: soften the onion and garlic in a pot with a little oil. Add the turmeric, coriander, cumin and chili powder and toast briefly.
- Add the red lentils, tomato paste and vegetable broth and simmer for about 20 minutes, until the lentils are soft. Season with salt and pepper.
- Garnish the dhal with fresh cilantro leaves and serve it with the roti canai.
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More recipes: Indonesian recipes · Curry recipes · All Asian recipes