Roti Canai (Flaky Griddle Flatbread with Dhal Curry)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3 1/4 cups)
- Salt — 5 g (1 tsp)
- Sugar — 15 g (1 tbsp)
- Large Egg — 1
- Water, lukewarm — 220 ml (scant 1 cup)
- Ghee or margarine, melted, plus extra for the dough balls — 60 ml (1/4 cup)
- Cooking oil — for the griddle
- Yellow split lentils (dhal), rinsed — 150 g (3/4 cup)
- Water, for dhal — 600 ml (2 1/2 cups)
- Small Onion, chopped — 1
- Curry powder — 8 g (1 1/2 tsp)
- Turmeric — 2 g (1/2 tsp)
- Mustard seeds, optional — 2 g (1/2 tsp)
Method
- Combine the flour, salt and sugar in a bowl. Whisk the egg into the warm water, then gradually mix into the flour, kneading for 8–10 minutes until a soft, smooth, slightly sticky dough forms.
- Divide the dough into 8 balls, coat each generously with melted ghee, place on an oiled tray, cover, and rest for at least 2 hours (or refrigerate overnight) — this long rest is essential for stretchability.
- Meanwhile, make the dhal: combine the lentils, water, onion, curry powder and turmeric in a saucepan, bring to a boil, then simmer for 25–30 minutes until the lentils are soft and the mixture is thick. Season with salt. If using mustard seeds, briefly toast them in a little oil and stir through at the end.
- To shape each roti, oil your hands and the work surface, then flatten and stretch a dough ball outward with your fingers until very thin and almost translucent, taking care not to tear it.
- Fold the stretched dough into a square or roll into a coil, then flatten gently with your palm into a round.
- Heat a griddle over medium heat with a little oil, and cook each roti for 2–3 minutes per side, pressing the edges occasionally, until golden brown and crisp with visible flaky layers.
- Crush the cooked roti gently between your hands to separate the layers, and serve hot with the warm dhal curry.
Introduction: A crisp, flaky, pan-fried flatbread stretched paper-thin before folding, traditionally served hot with a bowl of mild lentil curry for dipping.
Cultural Background: Roti canai traces its roots to South Indian Muslim (Mamak) communities who settled in Malaysia, and it has since become one of the country’s most beloved breakfast foods, sold from dawn at mamak stalls nationwide. Watching a roti man stretch and flip the dough with practised showmanship is itself part of the appeal.
Tips: The longer the dough rests (ideally overnight, refrigerated), the more elastic and easier to stretch it becomes. Oil your hands and surface generously when stretching, as a dry dough will tear. Cook over medium, not high, heat so the layers cook through and separate rather than burning outside while staying doughy inside.
Variations: Add finely sliced onion or a beaten egg into the dough before folding for roti telur (egg roti). Serve with a spicy fish curry (roti canai’s classic mamak partner) instead of dhal. Sprinkle a little sugar and condensed milk over a plain roti for a sweet breakfast version.
Storage: Store cooked roti in an airtight container at room temperature for up to 1 day, or freeze uncooked dough balls (well coated in oil) for up to 1 month. Store dhal in the refrigerator for up to 3 days.
Reheating: Reheat roti in a dry pan over medium heat for about 1 minute per side to restore crispness. Reheat dhal gently in a saucepan over low heat, adding a splash of water if too thick.
Nutrition: Approx. per serving (2 roti with dhal): 420 kcal, 12 g protein, 58 g carbohydrate, 15 g fat, 5 g fibre.
FAQs:
Q: Why won’t my dough stretch thin without tearing?
A: This usually means the dough hasn’t rested long enough; a minimum 2-hour rest (or overnight) relaxes the gluten and makes stretching much easier.
Q: Can I make the dhal spicier?
A: Yes, add a chopped green chili or a pinch of chili powder while simmering.
Q: Is roti canai vegetarian?
A: Yes, the roti dough and dhal curry as written are vegetarian; the classic version with egg is not vegan, but egg can be omitted.
- All-purpose flour — 400 g (3 1/4 cups)
- Salt — 5 g (1 tsp)
- Sugar — 15 g (1 tbsp)
- Large Egg — 1
- Water, lukewarm — 220 ml (scant 1 cup)
- Ghee or margarine, melted, plus extra for the dough balls — 60 ml (1/4 cup)
- Cooking oil — for the griddle
- Yellow split lentils (dhal), rinsed — 150 g (3/4 cup)
- Water, for dhal — 600 ml (2 1/2 cups)
- Small Onion, chopped — 1
- Curry powder — 8 g (1 1/2 tsp)
- Turmeric — 2 g (1/2 tsp)
- Mustard seeds, optional — 2 g (1/2 tsp)
Please log in to leave a comment.