Roti Canai with Dhal Curry

Name: Roti Canai with Dhal Curry
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 cups all-purpose flour; 1 tsp salt; ½ cup water; 2 tbsp condensed milk; oil for folding; 1 cup red lentils; 1 can coconut milk; 2 tsp curry powder; 1 onion, diced; 2 cloves garlic; 1 cup vegetable broth

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

Mix flour, salt, water, condensed milk into dough; rest 1 hour.

Oil hands; stretch and fold dough into layers; cook on griddle until flaky.

Dhal: sauté onion and garlic; add curry powder; add lentils, coconut milk, broth.

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

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