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Roti canai
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Prep Time:
210 minutes
Cook Time:
90 minutes
Total Time:
300 minutes
Elevate your meal with this irresistible high-fiber roti canai, perfect paired with your favorite Asian dishes.
Ingredients:
  • 187.50 ml dried yellow split peas
  • 750.00 ml plain flour, plus extra for dusting
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 1 egg, lightly beaten
  • 257.50 gm milk, warmed
  • 18.40 gm vegetable oil
  • 1 small brown onion, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 1 long green chilli, finely chopped
  • 5.00 gm curry powder
  • 1.25 gm ground cumin
  • 1 tsp ground coriander
  • 6 fresh curry leaves
  • 270ml can coconut milk
  • 60g ghee, melted
Instructions:
  • In a glass or ceramic bowl, soak split peas in cold water for 3 hours or overnight in a cool, dark place. Drain and rinse with cold water.
  • In a large bowl, combine sifted flour, sugar, and salt. Create a well in the center of the dry ingredients. Add egg and milk, then mix until a soft, sticky dough forms. If needed, incorporate a little more milk. Transfer the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a lightly greased bowl, cover it with greased plastic wrap, and let it rest for 1 hour.
  • In a medium, heavy-based saucepan over medium heat, heat oil. Sauté onion for 10 minutes until softened. Stir in garlic, ginger, chilli, curry powder, cumin, coriander, and curry leaves, cooking for 2 minutes until fragrant. Add split peas, coconut milk, and 3/4 cup water. Bring to a boil, then simmer on low heat for 45 to 50 minutes until peas are tender and mixture is thick, stirring occasionally.
  • Divide the dough into 12 portions and shape each into a ball. Roll out one ball into a 20cm round using a lightly floured rolling pin. Brush the top with ghee, then fold in the opposing edges to meet in the center. Repeat with the remaining dough balls.
  • Preheat a large frying pan over medium-high heat. Brush each piece of dough with ghee and cook ghee side-down until golden and puffed. Brush the top with more ghee, then flip and cook until golden. Transfer to a plate, cover to keep warm, and repeat with the rest of the dough. Serve with dhal.

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