Malaysian Roti Canai with Curry Dip
Crispy, flaky fried flatbread with a laminated dough, served with spiced curry dipping sauce. A showstopping vegetarian breakfast that looks harder than it is.
- Total time
- 35 min
- Servings
- 2
- Calories
- 580
- Protein
- 9g
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water
- 4 tbsp ghee or melted butter, divided
- ½ medium onion, thinly sliced
- 2 tsp curry powder
- ¾ cup coconut milk
- ½ tbsp lime juice
Instructions
- 1
Mix flour and salt in a bowl. Add warm water slowly, stirring until shaggy dough forms.
- 2
Knead dough 5–8 minutes on a floured surface until smooth and elastic.
- 3
Divide dough into 4 equal balls. Brush each with ghee, cover, and rest 10 minutes.
- 4
Heat 1 tbsp ghee in a small pan. Sauté onion 2–3 minutes until softened.
- 5
Stir in curry powder and cook 30 seconds until fragrant, then add coconut milk.
- 6
Simmer 4–5 minutes until thickened slightly. Finish with lime juice. Keep warm.
- 7
Stretch one dough ball into a thin 8–10 inch circle on a lightly oiled surface.
- 8
Heat 1 tbsp ghee in a 10-inch skillet over medium-high until shimmering, ~60 seconds.
- 9
Slide roti into hot skillet. Cook 2–3 minutes until golden and crispy on bottom.
- 10
Flip and cook another 1–2 minutes until bottom is spotted and crispy.
- 11
Transfer to a plate. Repeat with remaining dough balls and ghee.
- 12
Fold warm roti into triangles or roll loosely. Serve immediately with curry dip.
Tools you’ll need
- mixing bowl
- measuring cups and spoons
- floured surface or cutting board
- 10-inch non-stick or cast iron skillet
- small saucepan
- wooden spoon
- whisk
- plate
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