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Roti canai with satay dipping sauce
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Delicious Malaysian flatbread served with flavorful dhal.
Ingredients:
  • 500.00 ml plain flour, plus extra for dusting
  • 2.50 gm caster sugar
  • 1.20 gm salt
  • 187.50 gm water, warm
  • 50g butter, melted
  • 250.00 ml roasted unsalted peanuts
  • 2 green onions, chopped
  • 9.20 gm vegetable oil
  • 1 garlic clove, crushed
  • 1 tsp sambal oelek
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 189.38 gm coconut milk
  • 16.00 gm brown sugar
  • 2 tsp tamarind puree
Instructions:
  • In a large bowl, sift together the flour, sugar, and salt. Create a well in the center and mix in the egg yolk and just enough warm water to make a soft, sticky dough. Transfer the dough to a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with greased plastic wrap, and let it rest for 1 hour.
  • Prepare the Satay dipping sauce by finely chopping nuts and onion in a food processor. In a small saucepan over high heat, warm oil and then add garlic, sambal, cumin, and turmeric. Stir for 1 minute until fragrant, then add the nut mixture and cook for 2 minutes until lightly toasted. Pour in coconut milk, sugar, tamarind, and 1/3 cup water. Cook for 3 to 4 minutes, occasionally stirring, until the sauce thickens. Season with salt and pepper, then set aside to keep warm.
  • Divide dough into 8 balls. Roll out one dough portion with a lightly floured rolling pin to create a 20cm round. Cover remaining dough balls with plastic wrap.
  • 1. Brush each round with a touch of melted butter. Roll into a log, enclosing the butter. Shape the log into a coil, then flatten it into a disc. Roll out the disc to a 20cm round. Repeat with the remaining dough balls.
  • Preheat a large, heavy-based frying pan over medium-high heat. Brush 1 dough round with melted butter. Cook, butter-side down, until golden and puffed, about 1 minute. Brush the top with butter, then flip. Cook for another minute until golden and puffed. Transfer to a plate, cover with foil to keep warm. Repeat the process with the remaining dough and butter. Serve with satay sauce.

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