Crispy Roti Canai with Coconut Curry Dip

Ingredients

• 1.5 cups all-purpose flour
• 4 tbsp butter, divided
• ¼ tsp salt
• ¾ cup coconut milk
• 1 tbsp curry powder
• ½ medium onion, finely chopped
• ½ whole lemon (juiced)

Instructions

1. 1

   Mix flour and salt in a bowl, then add 0.5 cup water and 1 tbsp butter. Knead for 2 minutes until a soft dough forms.

2. 2

   Divide dough into 4 balls, then oil and rest them for 5 minutes while you start the curry.

3. 3

   In a small skillet, melt 1 tbsp butter over medium heat, then add chopped onion and cook until soft, ~2 minutes.

4. 4

   Stir in curry powder for 30 seconds until fragrant, then add coconut milk and lemon juice. Simmer gently while you fry the roti.

5. 5

   Roll out one dough ball thin on an oiled surface, then fold it like an accordion into thirds. Shape into a spiral.

6. 6

   Heat 1 tbsp butter in a large skillet over medium-high heat, then pan-fry the roti spiral for 2 minutes per side until golden and crispy.

7. 7

   Repeat with remaining dough balls. Serve warm roti torn into pieces alongside the warm curry dip.

Tools you’ll need

• medium mixing bowl
• small skillet (8-inch)
• large skillet or griddle (12-inch)
• rolling pin or wine bottle

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