andrejthechef
MalaysiaBreadBreakfastVegetarian

Roti Canai with Dhal

Roti canai, the flaky, layered Malaysian flatbread, with a mild lentil dhal with potato and carrot. Includes the oil-coated rest and stretching method for crisp layers.

prep
4 h 30 min
cook
45 min
total
5 h 15 min
serves
3
level
hard
Two golden, flaky roti canai flatbreads with seared spots on a steel plate, beside a small bowl of orange dhal with carrot, potato and a curry leaf

Roti canai is a flaky, layered flatbread sold at Malaysian mamak stalls (Indian Muslim eateries), where a cook stretches each ball of dough paper thin, coils it, and cooks it on a hot griddle. It is a breakfast staple, eaten with dhal or curry, and it is related to the Indian parotta. In Singapore it is called roti prata.

The layers come from a soft, well-rested dough soaked in oil. Resting the oiled dough balls for at least 4 hours relaxes the gluten, which lets you stretch them very thin without tearing. The dhal is the mamak-style kind: thin and mild, with potato and carrot, finished with a hot oil tempering of curry leaves and dried chilies.

For another Malaysian breakfast, see our nasi lemak.

Roti Canai with Dhal is one of the best breakfasts from around the world.

method

  1. Mix the flour, sugar and 1 teaspoon of the salt in a large bowl. Whisk the egg, evaporated milk, 2 tablespoons of the ghee and the water, pour into the flour and knead for 8 to 10 minutes into a soft, smooth, slightly sticky dough.

  2. Divide the dough into 6 equal balls (about 100 g each). Pour about 60 ml of ghee or oil into a shallow tray, roll each ball around in it to coat completely and leave them in the tray, covered, for at least 4 hours at room temperature (overnight in the fridge is also good).

  3. For the dhal, simmer the dal and 1 liter of water with the curry powder for 25 minutes, until soft. Add the potato, carrot and the remaining teaspoon of salt and cook for 15 minutes more, until the vegetables are tender and the dhal is loose like a thin soup. Mash lightly with a spoon.

  4. Heat 2 tablespoons of oil in a small pan over medium heat. Fry the onion for 5 minutes until golden, add the garlic, curry leaves and dried chilies and cook 1 minute until they crackle. Pour the tempering into the dhal and keep it warm.

  5. Oil your work surface and hands. Flatten one dough ball and stretch it outward with your fingertips, tossing it gently if you like, to a very thin, almost translucent sheet about 30 cm across. Small holes are fine.

  6. Fold the left and right edges toward the center, then roll up the strip from one end into a coil like a snail and tuck the end underneath. Repeat with the other balls and let the coils rest for 10 minutes.

  7. Heat a flat griddle or heavy skillet to medium-high (about 200°C / 400°F) with a little ghee. Press a coil flat with your palm into a round about 15 cm across and cook 2 minutes per side, until golden with brown spots. Push the edges toward the center with your hands and clap gently to fluff the layers apart. Serve hot, with the dhal.

chef's tips

  • If the dough tears when stretching, it needs more resting time. Cover and wait another 30 minutes.
  • The dough balls will keep in the fridge, oiled and covered, for up to 2 days. Bring them to room temperature before stretching.
  • The dhal improves overnight and freezes well. It thickens as it stands, so loosen it with hot water.
  • A griddle that is too hot will burn before the inside cooks. If the roti browns too fast, lower the heat.