Roti Canai with Dhal Curry
Crispy, flaky Malaysian flatbread made by stretching and folding dough, paired with a silky yellow lentil curry for dipping. A vegetarian breakfast showstopper that looks impressive but requires only basic pantry staples.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 16g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- ½ tsp salt
- 3 tbsp butter, melted
- ½ cup yellow lentils (moong dal)
- ½ medium onion, diced
- ½ tsp turmeric powder
- 2 clove garlic cloves, minced
Instructions
- 1
Mix flour and salt in a bowl. Pour in water gradually, stirring until a shaggy dough forms.
- 2
Knead dough on a lightly oiled counter for 5 minutes until smooth and slightly tacky.
- 3
Divide dough into 4 equal balls. Cover with plastic wrap and rest 15 minutes.
- 4
Rinse lentils. Boil in 2 cups salted water until completely soft, about 20 minutes.
- 5
In a small skillet, heat 1 tbsp butter over medium. Sauté garlic and diced onion for 3 minutes until soft and fragrant.
- 6
Stir turmeric into the garlic mixture. Cook 30 seconds until bloomed, then add cooked lentils.
- 7
Simmer dhal for 5 minutes, stirring occasionally. Add salt and pepper to taste. Keep warm.
- 8
Oil a work surface lightly. Flatten one dough ball into a thin 6-inch square with your hands.
- 9
Drizzle 0.5 tsp melted butter over the dough, then fold into quarters like an envelope. Flatten gently.
- 10
Heat a 10-inch skillet over medium-high until very hot, ~2 minutes. Lightly oil the surface.
- 11
Place roti in the hot skillet. Cook 2 minutes until the bottom is light golden and puffed in spots.
- 12
Flip and cook the other side 90 seconds until edges are golden brown and surface is crispy.
- 13
Transfer to a plate. Repeat with remaining dough balls.
- 14
Tear roti into pieces. Serve alongside warm dhal for dipping.
Tools you’ll need
- large mixing bowl
- 10-inch skillet
- small skillet
- 3-quart saucepan
- wooden spoon
- plastic wrap
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