Roti Canai with Curry Dip

Step 1

Mix flour and salt in a bowl. Add 0.5 cup water gradually, stirring until a shaggy dough forms.

Step 2

Knead for 3 minutes until the dough becomes smooth and slightly sticky. Add water 1 tbsp at a time if dry.

Step 3

Cover with a damp cloth and rest for 15 minutes. This makes stretching much easier.

Step 4

Heat 1 tbsp of the melted butter in a small skillet over medium heat. Add minced garlic and onion.

Step 5

Cook, stirring, until fragrant and the onion softens, about 2 minutes. Stir in curry powder.

Step 6

Add coconut milk and simmer for 3 minutes, stirring occasionally, until thickened and fragrant.

Step 7

Divide dough into 2 equal portions. On an oiled work surface, stretch one piece into a thin 8-inch round.

Step 8

Heat 2 tbsp butter in a 10-inch skillet over medium-high heat until shimmering, about 90 seconds.

Step 9

Slide the stretched roti into the hot skillet. Fry 2 minutes until the bottom is golden and crispy.

Step 10

Flip and fry the other side 1–2 minutes until light golden. Transfer to a plate; keep warm.

Step 11

Repeat with the remaining dough, butter, and skillet.

Step 12

Tear or fold the roti into triangles or quarters. Serve hot with curry dip on the side.