With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!
- 4 cups bread flour
- 2 tablespoons white sugar
- 1 ½ teaspoons kosher salt
- 1 large egg, beaten
- 3 tablespoons unsalted butter, melted
- 1 ¼ cups water
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
- ½ cup diced yellow onion
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, or more to taste
- 2 tablespoons curry powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ cup tomato paste
- 3 cups cold water
- 1 (14 ounce) can full-fat coconut milk
- 1 cup dried red lentils
- ¼ cup unsalted butter, melted, or more as needed
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped serrano pepper
- 1 Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
- 2 Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
- 3 Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- 4 Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
- 5 Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
- 6 Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
- 7 Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
- 8 Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- 9 Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
- 10 Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.
- Calories 564.8
- Carbohydrate 67 g
- Cholesterol 57.6 mg
- Fat 26.8 g
- Fiber 10.6 g
- Protein 16.2 g
- Saturated Fat 18.1 g
- Sodium 810.6 mg
- Sugar 5.4 g
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