Roti Canai with Dal Curry

Crispy, paper-thin flatbread transforms into delicate golden layers when stretched and pan-fried with ghee, creating the perfect vehicle for silky dal curry made from split lentils and caramelized onions. The contrast between the flaky, buttery roti and the warm, aromatic spiced lentils delivers authentic Malaysian street food magic. Make this weekend breakfast showstopper to impress guests or satisfy serious cravings for something truly special.

Ingredients

3 cups all-purpose flour (375 grams)

1 teaspoon salt (6 grams)

1 tablespoon sugar (12 grams)

1 tablespoon vegetable oil (15 milliliters)

3/4 cup hot water (180 milliliters)

1/2 cup ghee or clarified butter (120 milliliters), divided

1 cup yellow split lentils or masoor dal (200 grams)

2 medium onions (300 grams), sliced thin

3 cloves garlic (15 grams), minced

1 tablespoon ginger paste (15 grams)

2 to 3 fresh red chilies (30 grams), sliced

2 teaspoons cumin seeds (5 grams)

1 teaspoon turmeric powder (3 grams)

2 teaspoons curry powder (5 grams)

2 cups coconut milk (480 milliliters)

3 cups vegetable or chicken broth (720 milliliters)

2 tablespoons tamarind paste (30 grams)

salt and pepper to taste

2 tablespoons vegetable oil (30 milliliters)

fresh cilantro (15 grams) for garnish

Instructions

Make the roti dough by combining flour, salt, and sugar in a large mixing bowl. Create a well in the center and pour in the hot water and vegetable oil. Mix with your fingers until a shaggy dough forms, then knead for 10 minutes until smooth and slightly sticky. Cover with a damp cloth and let rest for at least 2 hours at room temperature.

Divide the rested dough into 8 equal portions and roll each into a ball. Brush lightly with ghee and let rest another 30 minutes covered.

Heat a nonstick skillet or cast iron pan over medium-high heat until very hot, about 5 minutes.

On an oiled work surface or nonstick mat, take one dough ball and flatten it slightly with your hand. Using your fingertips, gently stretch the dough outward in a circular motion, rotating it as you go, until it becomes very thin and nearly transparent, about 12 to 14 inches in diameter. This should take 2 to 3 minutes.

Fold the stretched dough into quarters by bringing opposite edges toward the center, creating a square package. Carefully lift and place onto the hot skillet. Cook for 2 to 3 minutes until golden brown spots appear on the bottom, then flip using a spatula and cook another 2 minutes on the other side until crispy and light brown. Transfer to a plate and fold or roll loosely into a cone shape. Repeat with remaining dough portions.

For the dal curry, rinse the lentils thoroughly under cold water until the water runs clear, then drain well.

Heat the vegetable oil in a large pot or heavy-bottomed pan over medium heat. Add cumin seeds and let them crackle for 30 seconds until fragrant. Add sliced onions and cook, stirring frequently, for 8 to 10 minutes until they turn golden brown and caramelize slightly.

Reduce heat to medium, add minced garlic and ginger paste, stirring constantly for 1 to 2 minutes until the raw smell disappears. Add fresh chilies, turmeric powder, and curry powder, stirring for another 1 minute to bloom the spices.

Add the rinsed lentils and broth to the pot, stirring well to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are completely soft and break apart easily when pressed against the side of the pot.

Stir in coconut milk and tamarind paste, mixing thoroughly. Simmer for another 5 minutes until the curry thickens slightly and becomes creamy. Season with salt and pepper to taste. Serve the hot dal curry in bowls alongside the warm roti canai, garnished with fresh cilantro.