Roti Canai

Roti Canai with Dal and Curry Sauce

Malaysia's beloved breakfast roti: paper-thin, flaky griddled bread traditionally served with split-pea dal and a mild curry sauce for dipping.

Prep

90 min

Cook

20 min

Total

110 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain flour, all-purpose, plus extra for dusting
• •10 g (2 tsp) salt
• •10 g (1 Tbsp) sugar
• •7 g (1 packet (2¼ tsp)) instant yeast
• •250 ml (1 cup) warm water, around 38°C / 100°F
• •1 whole egg, lightly beaten
• •60 g (¼ cup) ghee, melted; clarified butter, traditional in Malaysia. Substitute with neutral oil + a little butter if unavailable.
• •120 g (½ cup) yellow split peas (dal), for the dal
• •1 whole small onion, sliced, for the dal
• •3 cloves garlic, crushed, for the dal
• •1 tsp ground turmeric, for the dal
• •400 ml (1¾ cups) coconut milk, for the curry sauce
• •2 Tbsp curry powder, for the curry sauce; Malaysian meat curry powder preferred
• •1 whole small onion, sliced, for the curry sauce
• •2 cloves garlic, crushed, for the curry sauce
• •1 Tbsp vegetable oil, for the curry sauce
• •salt, to taste

Steps

1. 1 Make the dough: Combine flour, salt, sugar and yeast in a large bowl. Add the warm water and beaten egg and mix to a shaggy dough. Knead for 8–10 minutes until smooth and elastic.
2. 2 Place dough in a lightly oiled bowl, cover, and rest 30 minutes. Divide into 6 equal balls (about 120 g each), coat each generously with melted ghee, place on a tray, cover, and refrigerate at least 1 hour (overnight is ideal). This long rest is essential for the stretchy, lacy texture.
3. 3 Meanwhile, make the dal: Rinse the split peas, cover with water, and simmer 25–30 minutes until soft; drain. In a pan sauté onion and garlic in a little oil until soft, add turmeric, then the cooked peas and 200 ml water. Simmer 5 minutes, season with salt, and lightly mash for a thick dip.
4. 4 Make the curry sauce: Heat oil in a saucepan, sauté onion and garlic until fragrant, add curry powder and toast 30 seconds. Pour in coconut milk and 150 ml water, simmer 8–10 minutes until slightly thickened, season with salt.
5. 5 Heat a dry flat griddle or heavy skillet over medium-high heat (around 200°C / 400°F).
6. 6 Flatten one dough ball on a lightly oiled surface with your fingertips, then stretch and slap it outward with the backs of your hands, rotating, until paper-thin (you should be able to see your hand through it). Drizzle a teaspoon of melted ghee over the surface.
7. 7 Fold the dough accordion-style into a long strip, then coil it into a tight spiral. Press down gently. This is the classic 'rope-and-swirl' method that creates the flaky layers.
8. 8 Rest the coiled dough 5 minutes, then flatten again with your fingertips into a disc about 18–20 cm / 7–8 in across.
9. 9 Place on the hot griddle, cook 1–2 minutes until bubbles rise and the underside is spotted brown, flip, cook another 1 minute, drizzle a teaspoon of ghee on top, flip once more briefly so the ghee crisps the surface. The roti should be golden-brown with charred spots and sound hollow when tapped.
10. 10 Repeat with remaining dough balls. Stack cooked roti on a plate and keep loosely covered.
11. 11 Serve immediately, torn by hand, alongside the dal and curry sauce for dunking.