Entree: Malaysia – Kuala Lumpur – Roti Canai (Malaysian flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 large egg, approx. 50 g (optional, for richer dough)
- 1 cup (240 ml) warm water, plus up to 1/4 cup (60 ml) more as needed
- 3 tbsp (45 ml) ghee or melted butter
- 2 tbsp (30 ml) vegetable oil (for dough and resting)
- Additional ghee or vegetable oil for frying (as needed)
- For the accompanying dhal:
- 1 cup (200 g) split yellow mung beans or split red lentils, rinsed
- 3 cups (720 ml) water or light broth
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (1 g) mustard seeds (optional)
- 6–8 fresh curry leaves (optional)
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving

Instructions

1. In a large bowl combine flour, salt, and sugar. Beat in the egg (if using). Add warm water and 2 tbsp (30 ml) vegetable oil and mix until a rough dough forms.
2. Turn dough onto a lightly oiled surface and knead 6–8 minutes until smooth and elastic. Divide into 8 equal balls, rolling each into a smooth sphere. Coat lightly with oil, place in a tray, cover, and rest at room temperature at least 2 hours or refrigerate overnight for better layering.
3. After resting, warm 3 tbsp (45 ml) ghee or melted butter. Working with one ball at a time on an oiled surface, flatten with your fingers, then gently stretch and flip the dough into a very thin sheet (nearly translucent) by cupping and pulling from the edges; the goal is thin layers. Fold the stretched dough into thirds or roll into a coil and flatten into a round patty about 6–8 in (15–20 cm) across. Repeat with remaining balls.
4. Heat a heavy skillet or cast-iron pan over medium-high heat and add a little ghee or oil. Cook each flattened roti 1–2 minutes per side, pressing down with a spatula, until golden brown and crisp on the edges. Transfer to a plate and keep warm, stacking and patting with a little butter or ghee if desired.
5. Make the dhal while dough rests or as rotis cook: in a saucepan heat 1 tbsp (15 ml) oil over medium heat. Add mustard seeds (if using) and curry leaves, then the chopped onion and sauté until soft, about 5 minutes. Add garlic, turmeric, and ground cumin and cook 1 minute until fragrant.
6. Add rinsed lentils or mung beans and 3 cups (720 ml) water or broth. Bring to a boil, then reduce to a simmer and cook, partially covered, 20–30 minutes until beans are tender and the mixture thickens; add more water if needed for desired consistency. Season with 1 tsp (5 g) salt and simmer 2 more minutes.
7. Finish the dhal with chopped cilantro if desired and adjust seasoning. Serve hot rotis immediately with generous bowls of dhal for dipping and lime wedges on the side.