Flaky Roti Canai with Golden Coconut Dhal

⏱ 180 min · Serves 4

Buttery, shatteringly flaky roti stretched paper-thin and slapped into a hot pan, served with a mellow coconut-turmeric dhal. It takes a little patience and a lot of ghee, but that first tear into a crisp, layered roti is worth every minute.

Per serving: 842 kcal · 24.0g protein · 108.0g carbs · 35.0g fat

Ingredients

• For the roti dough:
• 400g plain flour, plus extra for dusting
• 1 tsp fine salt
• 1 tsp caster sugar
• 2 tbsp sweetened condensed milk
• 1 medium egg, beaten
• 220ml warm water
• 3 tbsp ghee or melted butter, plus 80g extra ghee for oiling and cooking
• For the dhal:
• 250g yellow split peas (or toor dal), rinsed
• 800ml water
• 1 tsp ground turmeric
• 3 tbsp coconut oil or ghee
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 10 fresh curry leaves
• 1 large onion, finely sliced
• 3 garlic cloves, sliced
• 2cm ginger, grated
• 2 green chillies, split lengthways
• 1 tbsp mild curry powder
• 1 large tomato, chopped
• 1 carrot, diced small
• 200ml coconut milk
• 1.5 tsp salt, or to taste
• Juice of half a lime

Method

1. Make the dough: mix flour, salt and sugar in a bowl. Whisk condensed milk, egg and warm water together, then pour into the flour. Bring together and knead 10 minutes until smooth and elastic.
2. Divide into 8 balls. Roll each in melted ghee, sit in a deep tray, cover with the remaining ghee and cling film, and rest at room temperature for at least 2 hours (overnight in the fridge is even better).
3. Meanwhile, simmer the split peas with the water and turmeric for 35-45 minutes until collapsing, skimming any foam. Top up with water if it gets dry.
4. Heat coconut oil in a wide pan. Add mustard seeds and cumin; when they pop, add curry leaves, onion, garlic, ginger and chillies. Fry 8-10 minutes until golden.
5. Stir in curry powder for 30 seconds, then tomato and carrot. Cook 5 minutes, then tip in the cooked dal with its liquid and the coconut milk. Simmer 15 minutes until thick and creamy. Season with salt and lime juice.
6. Shape the roti: oil a clean worktop generously. Flatten a dough ball, then slap and stretch it outwards with oiled hands until almost transparent — small tears are fine.
7. Fold the edges in loosely, then roll the sheet into a long rope, coil it into a spiral and tuck the end under. Rest coils 10 minutes, then press each flat into a 18cm disc.
8. Cook on a hot, lightly greased flat pan for 1-2 minutes per side until blistered and golden, adding a knob of ghee.
9. Straight off the heat, clap each roti between your hands to loosen the layers. Serve hot with bowls of the coconut dhal.