Roti Canai with Curry Dip
Flaky Malaysian flatbread made with a simple dough, stretched thin, and pan-fried until golden and crispy. Serve with spiced curry sauce for dipping—a street-food breakfast that feels fancy but takes under 30 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 480
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water, divided
- ½ tsp salt
- ¼ cup butter or ghee, melted
- ¾ cup coconut milk
- 1.5 tbsp curry powder
- ½ medium onion, minced
- 2 clove garlic, minced
Instructions
- 1
Mix flour and salt in a bowl. Add 0.5 cup water gradually, stirring until a shaggy dough forms.
- 2
Knead for 3 minutes until the dough becomes smooth and slightly sticky. Add water 1 tbsp at a time if dry.
- 3
Cover with a damp cloth and rest for 15 minutes. This makes stretching much easier.
- 4
Heat 1 tbsp of the melted butter in a small skillet over medium heat. Add minced garlic and onion.
- 5
Cook, stirring, until fragrant and the onion softens, about 2 minutes. Stir in curry powder.
- 6
Add coconut milk and simmer for 3 minutes, stirring occasionally, until thickened and fragrant.
- 7
Divide dough into 2 equal portions. On an oiled work surface, stretch one piece into a thin 8-inch round.
- 8
Heat 2 tbsp butter in a 10-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 9
Slide the stretched roti into the hot skillet. Fry 2 minutes until the bottom is golden and crispy.
- 10
Flip and fry the other side 1–2 minutes until light golden. Transfer to a plate; keep warm.
- 11
Repeat with the remaining dough, butter, and skillet.
- 12
Tear or fold the roti into triangles or quarters. Serve hot with curry dip on the side.
Tools you’ll need
- mixing bowl
- damp cloth
- 10-inch skillet (non-stick or cast iron preferred)
- small skillet
- spoon or silicone spatula
- oil or ghee for the work surface
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
