Can I make the roti dough ahead of time?
Yes, you can prepare the roti dough, brush with ghee, and refrigerate it overnight. Bring it to room temperature before stretching and cooking.
LUNCH
Malaysian Roti Canai with Hearty Dal Curry
Experience the authentic flavors of Malaysia with this homemade Roti Canai, a flaky flatbread, served alongside a rich and aromatic Dal Curry. This recipe brings a beloved Malaysian street food experience right to your kitchen.
HOW TO MAKE IT
Let's cook.
01
Prepare the Roti Dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 1/2 cup warm water and 1 tablespoon melted ghee, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Divide into 8 equal balls, brush with remaining 1 tablespoon melted ghee, cover, and let rest for at least 30 minutes.
02
Cook the Dal: Rinse 1 cup red lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 3 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender.
03
Sauté Aromatics for Dal: While lentils cook, heat 1 tablespoon vegetable oil in a separate pan over medium heat. Add 1 medium chopped onion and cook for 5-7 minutes until softened and translucent. Add 2 cloves minced garlic and 1 inch grated ginger, cooking for 1 minute until fragrant.
04
Season the Dal: Stir 1 teaspoon curry powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon salt into the onion mixture. Cook for 30 seconds, stirring constantly, until aromatic. Add the cooked lentils to this mixture, stirring to combine.
05
Finish the Dal Curry: Stir in 1/4 cup coconut milk. Simmer the dal curry for 5 minutes over low heat, allowing the flavors to meld. Taste and adjust seasoning as needed. Keep warm.
06
Stretch the Roti: On a lightly oiled surface, take one dough ball. Flatten it with your palm, then use your fingers to stretch it into a very thin, almost translucent circle, about 8-10 inches in diameter. If it tears, simply patch it up. Fold the edges inward to form a square or rectangle.
07
Cook the Roti Canai: Heat a flat griddle or large non-stick pan over medium-high heat. Place one stretched roti on the hot griddle. Cook for 1-2 minutes per side, or until golden brown and puffed, pressing gently with a spatula. Brush with a little ghee during cooking for extra flakiness. Repeat with remaining dough.
08
Serve: Once cooked, gently clap the roti between your hands to fluff it up and enhance its flakiness. Serve immediately with the warm Dal Curry, garnished with 2 tablespoons fresh cilantro.
About This Recipe
Experience the authentic flavors of Malaysia with this homemade Roti Canai, a flaky flatbread, served alongside a rich and aromatic Dal Curry. This recipe brings a beloved Malaysian street food experience right to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flaky roti, ensure your dough is well-rested and stretched very thin. Don't overcrowd the pan when cooking roti; cook them one at a time for best results. Adjust the spice level of the dal curry to your preference by adding more or less curry powder.
Easy Substitutions
You can use yellow lentils (moong dal) instead of red lentils for the curry, though cooking time may vary slightly. For a vegan option, use coconut oil instead of ghee for the roti and curry. If you don't have fresh ginger, 1/2 teaspoon of ground ginger can be used in the dal.
Storage & Reheating
Leftover Roti Canai can be stored in an airtight container at room temperature for up to 1 day, or refrigerated for up to 3 days. Reheat on a dry pan until warm and pliable. Dal Curry can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
Serving Suggestions
Serve with a side of refreshing cucumber raita or a simple green salad. A squeeze of fresh lime juice over the dal curry adds a bright, zesty note. Pair with a glass of iced teh tarik (pulled tea) for a complete Malaysian experience. Offer a small bowl of sambal for those who enjoy extra heat.
Common Mistakes
Not resting the roti dough enough, which makes it difficult to stretch thinly. Overcooking the lentils, resulting in a mushy texture rather than tender. Not stretching the roti thin enough, leading to a dense rather than flaky bread. Cooking the roti over too low heat, which makes them dry and hard instead of golden and soft. Forgetting to clap the roti after cooking, missing out on the signature flaky texture.
Frequently Asked Questions
What if my roti isn't flaky?
Ensure your dough was rested sufficiently, stretched very thin, and cooked over medium-high heat. The clapping step is also essential for flakiness.
Can I freeze Roti Canai?
Yes, cooked Roti Canai can be frozen. Stack them with parchment paper in between and store in an airtight bag for up to 1 month. Reheat directly from frozen on a hot griddle.
Is Dal Curry spicy?
This recipe provides a mild to medium spice level. You can increase the curry powder or add a pinch of cayenne pepper for more heat, or reduce it for a milder flavor.
What kind of curry powder should I use?
A general Malaysian or Indian curry powder blend works well. Look for one that specifies 'meat curry powder' or 'fish curry powder' for a more authentic flavor profile, even though this is a vegetarian dal.
MORE TO KNOW
The key to truly flaky Roti Canai lies in the stretching technique. After kneading, the dough needs to be very pliable. When stretching, use a circular motion from the center outwards, allowing gravity to help thin the dough. Don't be afraid if it tears a little; the folds will hide imperfections and create layers. The 'clapping' step after cooking is crucial for achieving that signature airy, flaky texture. It helps separate the layers created during the folding process.
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