Malaysian Roti Canai with Curry Dip

Step 1

Mix flour and salt in a bowl. Add warm water slowly, stirring until shaggy dough forms.

Step 2

Knead dough 5–8 minutes on a floured surface until smooth and elastic.

Step 3

Divide dough into 4 equal balls. Brush each with ghee, cover, and rest 10 minutes.

Step 4

Heat 1 tbsp ghee in a small pan. Sauté onion 2–3 minutes until softened.

Step 5

Stir in curry powder and cook 30 seconds until fragrant, then add coconut milk.

Step 6

Simmer 4–5 minutes until thickened slightly. Finish with lime juice. Keep warm.

Step 7

Stretch one dough ball into a thin 8–10 inch circle on a lightly oiled surface.

Step 8

Heat 1 tbsp ghee in a 10-inch skillet over medium-high until shimmering, ~60 seconds.

Step 9

Slide roti into hot skillet. Cook 2–3 minutes until golden and crispy on bottom.

Step 10

Flip and cook another 1–2 minutes until bottom is spotted and crispy.

Step 11

Transfer to a plate. Repeat with remaining dough balls and ghee.

Step 12

Fold warm roti into triangles or roll loosely. Serve immediately with curry dip.