Entree: Malaysia – Malaysian Indian – Roti Canai (A flaky, layered pan-fried flatbread often served with dhal or curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 large egg, approx. 50 g (optional but traditional in many home recipes)
- 3/4 cup (180 ml) warm water, plus extra as needed
- 3 tbsp (45 ml) ghee or vegetable oil, plus more for frying
- 2 tbsp (30 ml) sweetened condensed milk (optional for richer dough)
- 2 tbsp (30 ml) vegetable oil to coat dough balls for resting
- For serving – simple dhal:
- 1 cup (200 g) split yellow lentils (toor or yellow masoor)
- 3 cups (720 ml) water
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) fine salt
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 tsp (1 g) mustard seeds (optional)
- 1/2 tsp (1 g) cumin seeds or curry powder (optional)

Instructions

1. In a large bowl, combine 2 cups (250 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Make a well in the center; add the egg (if using), 3/4 cup (180 ml) warm water, 3 tbsp (45 ml) ghee or oil, and 2 tbsp (30 ml) condensed milk (if using). Mix until a shaggy dough forms.
2. Turn dough onto a lightly oiled surface and knead for 8–10 minutes until smooth and elastic. Add tiny splashes of water or flour only as needed; the dough should be soft but not sticky.
3. Divide dough into 6 equal balls (for 4 servings you may make 4–6 pieces). Coat each ball in 2 tbsp (30 ml) vegetable oil, place in a shallow dish, cover tightly with plastic, and rest at room temperature at least 2 hours or overnight in the refrigerator for best layering.
4. To form roti: oil your work surface and hands. Take one dough ball and flatten, then gently stretch and spin the dough with oiled hands until paper-thin and translucent (about 1–2 minutes); fold edges toward the center to form a square or coil into a round; flatten slightly. Repeat with remaining balls.
5. Heat a heavy skillet or griddle over medium-high heat and add 1–2 tsp (5–10 ml) ghee or oil. Fry each roti 1.5–3 minutes per side, pressing gently with a spatula, until golden brown spots appear and edges are crisp. Add more ghee between rotis as desired for flavor and crispness.
6. Keep cooked rotis warm under a clean towel while you finish the batch. Serve roti canai hot, torn into pieces and accompanied by dhal or curry.
7. To make the simple dhal: rinse 1 cup (200 g) split yellow lentils and combine with 3 cups (720 ml) water, 1/2 tsp (1 g) turmeric, and 1 tsp (5 g) salt in a saucepan. Bring to a boil, reduce heat, and simmer gently 20–25 minutes until lentils are soft, adding more water if needed for desired consistency.
8. In a small skillet, heat 1 tbsp (15 ml) oil, sauté 1 small chopped onion (about 85 g) until soft, add 2 minced garlic cloves (about 6 g), mustard seeds and cumin or curry powder if using, cook 1 minute, then stir into cooked dhal. Simmer 2–3 minutes, adjust seasoning, and serve alongside roti canai.