Roti Canai

Ingredients

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. In the same prep stage, finely dice the onion and tomato, mince the garlic, grate the ginger, and chop the coriander so the curry can cook quickly once started.

2. 2

   Make the dough: in a bowl, combine the plain flour and fine salt. Add the egg, sweetened condensed milk, water, and melted butter, then mix into a shaggy dough. Knead for 8-10 minutes until smooth, elastic, and only slightly tacky; if it feels very dry, add 1 teaspoon water, and if sticky, dust very lightly with flour. Divide into 2 equal balls and coat lightly with a little of the neutral oil.

3. 3

   Place the dough balls on a lightly oiled plate, cover, and rest for 10 minutes. This short rest is enough here to relax the gluten so the dough stretches more easily within the 30-minute time frame.

4. 4

   While the dough rests, start the dal kari. Heat the neutral oil in a saucepan over medium heat. Add the onion and cook for 2 minutes until softened but not browned. Stir in the garlic and ginger for 30 seconds, then add the curry powder and ground turmeric and fry briefly until fragrant; blooming the spices in oil deepens the curry flavour.

5. 5

   Add the tomato and cook for 1 minute to soften. Stir in the rinsed red lentils, water, fine salt, and sugar. Bring to a boil, then reduce to a lively simmer and cook for 10-12 minutes, stirring occasionally, until the lentils are soft and beginning to break down. If it thickens too much before the lentils are tender, add a splash of water.

6. 6

   Stir the coconut milk into the dal kari and simmer for 2 more minutes until creamy and pourable. Taste and adjust seasoning if needed, then keep warm off the heat. Finish with chopped coriander and serve with lime wedges on the side for squeezing.

7. 7

   Shape the rotis: on a well-oiled work surface, place one dough ball and flatten it with your hands. Gently stretch and pull it outward from the edges until very thin, almost translucent in places. Do not worry about uneven edges. Drizzle or smear on a little of the remaining neutral oil as needed to prevent sticking.

8. 8

   Fold the stretched dough into thirds, then fold again to make a rough square. Repeat with the second dough ball. If the dough resists shrinking back, let it sit for 1 minute before the final fold.

9. 9

   Heat a heavy frying pan or tawa over medium to medium-high heat. Add half the unsalted butter. Cook the first roti for 2-3 minutes on the first side and 1-2 minutes on the second, pressing lightly with a spatula, until deeply golden with crisp brown spots and the layers are cooked through. Repeat with the remaining butter and second roti.

10. 10

    Clap each hot roti lightly between your palms or against a folded clean towel to fluff the layers, then serve immediately with the warm dal kari and lime on the side.

Nutrition per serving

Notes

• •For a more traditional texture, a longer dough rest of 1-2 hours gives even stretchier, flakier roti, but this faster version is designed to fit the time limit.
• •Use a wide, lightly oiled surface for stretching; the dough should be pulled by the edges rather than rolled, which preserves the characteristic layers.
• •If you want extra richness, brush the cooked rotis with a little more melted butter just before serving.
• •A simple cucumber salad or pickled onions make a refreshing side with the rich roti and dal.

Background