Roti Canai (Roti Canai) — Flaky Malaysian Griddle Flatbread

• 500 gbread flour
• 8 gfine sea salt
• 12 ggranulated sugar
• 1egg
• 30 gsweetened condensed milk
• 250 mlwarm water (about 38°C)
• 90 mlneutral oil (for coating and resting the dough; some will remain unused)
• 60 gghee (melted, for laminating and griddling)
• 180 gred lentils
• 600 mlwater
• 1 tspground turmeric
• 1yellow onion (finely sliced)
• 3 clovegarlic (minced)
• 1 inchfresh ginger (finely grated)
• 10 leaffresh curry leaves
• 1 tspblack mustard seeds
• 1.5 tspground coriander
• 1 tspground cumin
• 0.5 tspchili powder
• 1tomato (finely chopped)
• 120 mlcoconut milk

Instructions

1. 1

   Make the dough by whisking the egg, condensed milk, warm water, salt, and sugar in a measuring jug until smooth. Put the bread flour in a large bowl, pour in the liquid, and mix with your hand or a dough hook until no dry flour remains.

2. 2

   Knead the dough for 10 minutes by hand or 7 minutes on low speed until it becomes smooth, elastic, and slightly tacky rather than wet. Cover the bowl and rest the dough for 20 minutes so the flour hydrates and the gluten relaxes.

3. 3

   Divide the dough into 6 equal balls of about 133 g each, using a scale for even cooking. Coat a shallow tray with part of the neutral oil, roll each dough ball in the oil, cover tightly, and rest at room temperature for 4 hours.

4. 4

   Meanwhile, make the dhal curry by rinsing the red lentils until the water runs mostly clear. Combine the lentils, 600 ml water, turmeric, and 6 g salt in a saucepan, then simmer for 20 to 25 minutes until the lentils collapse into a soft puree.

5. 5

   Heat 2 tbsp neutral oil in a small pan over medium heat and add the mustard seeds. When they begin to pop, add the onion, garlic, ginger, and curry leaves, then cook for 6 minutes until fragrant and lightly golden.

6. 6

   Stir the coriander, cumin, and chili powder into the onion mixture for 30 seconds to bloom the spices without burning them. Add the chopped tomato and cook for 4 minutes, then scrape everything into the lentils with the coconut milk and simmer for 5 minutes.

7. 7

   Lightly oil a wide work surface and place one rested dough ball in the center. Press it flat, then stretch it outward with oiled palms until it is nearly translucent and about 45 cm across, patching small tears by overlapping the dough.

8. 8

   Brush the stretched sheet with melted ghee, then fold the edges inward to form a long rectangle. Coil the rectangle into a loose spiral, tuck the end underneath, and let it rest for 10 minutes while you shape the remaining dough balls.

9. 9

   Heat a heavy griddle or cast-iron skillet over medium heat until a drop of water sizzles quickly. Flatten one coil into a 16 cm round, brush the pan with ghee, and cook the roti for 2 to 3 minutes per side until blistered, golden, and cooked through.

10. 10

    Clap the hot roti gently between your hands or two spatulas to loosen the layers and make it flaky. Serve immediately with warm dhal curry, because roti canai is at its best while the edges are crisp and the center is soft.