Malaysia
Roti Canai
The flaky flatbread with dhal dip
Roti canai came to Malaysia with Indian immigrants and became a ubiquitous breakfast. The dough is artfully flung thin, folded and baked flaky-crisp on the griddle.
Crisp outside, soft and layered inside – served with a dhal or vegetable curry for dipping. Simple, yet masterful craft. Vegan.
Ingredients
- Flour300 g
- Vegetable oil/margarine4 tbsp
- Warm water150 ml
- Salt & sugar1 tsp each
- Lentils (for dhal)150 g
- Turmeric & curry powder1 tsp each
- Onion & garlic1 each
★ = available authentic in the Asia Boutique
Preparation
Knead flour, water, salt, sugar and a little oil into a supple dough, rest in oil for 2–4 hrs.
Stretch the dough balls wafer-thin, fold loosely.
Bake on the hot griddle with a little oil until flaky-crisp on both sides.
For the dhal, cook lentils with turmeric until soft, season with fried onion and curry.
Lightly crush the roti (for the layers) and serve with dhal.
Make it original
Lentils, turmeric and curry powder for the dhal are available authentic in the Asia Boutique.