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Roti Canai with Dhal Curry
Malaysian flaky flatbread served with a yellow lentil dhal curry — classic street food. Stretching and folding the dough into thin, oiled layers before cooking creates roti canai's signature flaky, pull-apart texture.
Total time
100 min
Prep
70 min
Cook
30 min
Difficulty
hard
Cuisine
Malaysian
comfortvegetarianbread
Ingredients
2 cupsall-purpose flour
1 tspsalt
½ cupwater
2 tbspcondensed milk
oilfor folding
1 cupred lentils
1 cancoconut milk
2 tspcurry powder
1onion, diced
2 clovesgarlic
1 cupvegetable broth
Instructions
1
Mix flour, salt, water, condensed milk into dough; rest 1 hour.
2
Oil hands; stretch and fold dough into layers; cook on griddle until flaky.
3
Dhal: sauté onion and garlic; add curry powder; add lentils, coconut milk, broth.
4
Simmer 25 min until lentils are soft. Serve roti with dhal.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
359
Protein
13.5g
Fat
3.2g
Carbs
69.4g
Fiber
7.4g
Sodium
720mg
Reviews
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