adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
0 Likes
Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
615 minutes
Crispy Malaysian flatbread served with flavorful lentil curry dip.
Ingredients:
  • 4 cups bread flour
  • 2 tablespoons white sugar
  • 1.5 teaspoons kosher salt
  • 1 large egg, beaten
  • 3 tablespoons unsalted butter, melted
  • 1.25 cups water
  • 2 teaspoons vegetable oil
  • 2 tablespoons unsalted butter
  • 0.5 cup diced yellow onion
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1.5 teaspoons kosher salt, or more to taste
  • 2 tablespoons curry powder
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.25 cup tomato paste
  • 3 cups cold water
  • 1 (14 ounce) can full-fat coconut milk
  • 1 cup dried red lentils
  • 0.25 cup unsalted butter, melted, or more as needed
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped serrano pepper
Instructions:
  • In a mixing bowl, blend bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai. Use your hands to mix until a shaggy dough forms. Then, transfer to a work surface and knead until a smooth, elastic dough forms, approximately 7 minutes.
  • Split the dough into 8 equal pieces and shape each into a ball. Drizzle with vegetable oil, place on a plate, and cover with plastic wrap. Chill in the fridge for 8 hours or overnight.
  • In a saucepan over medium-high heat, melt butter for dip. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper. Saute until onion softens, spices become fragrant, for about 3 to 4 minutes. Stir in tomato paste and cook until it caramelizes on the pan bottom, around 3 minutes.
  • Combine cold water and creamy coconut milk into the mixture, then introduce the lentils and stir to incorporate. Bring the mixture to a gentle simmer. Lower the heat to medium-low and let it simmer, stirring occasionally, until the lentils are tender, approximately 40 minutes. Taste the dish and adjust seasonings as needed. Keep the mixture warm on low heat while you prepare the roti canai.
  • Place 1/4 cup of melted butter in a bowl. Transfer the rested dough balls to a lightly oiled work surface. Gently flatten each ball and brush with a touch of melted butter. Cover the dough with plastic wrap and allow it to rest for about 10 minutes to warm up slightly.
  • Flatten the warmed dough by pressing on top with your hands. Remove the plastic wrap and add a little more butter. Stretch each piece from the center outward as thin as possible, adding butter as necessary. Embrace any small tears that may appear.
  • Drizzle on extra melted butter, then fold two sides towards the center until they touch and slightly overlap. Fold the remaining two edges in the same manner to create a square shape. Cover with plastic wrap and gently flatten the roti canai once more.
  • In a skillet over medium or medium-low heat, drizzle melted butter. Cook roti canai until golden brown, crispy on the outside, and fully cooked inside, about 3 to 4 minutes on each side.
  • After removing from the skillet, gently fluff and separate the layers of dough with your hands. Repeat with the remaining roti canai.
  • Garnish the curried red lentil dip with fresh cilantro and sliced serrano peppers before serving with the roti canai.

Similar Recipes