Roti Canai with Dhal Curry

Step 1

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

Step 2

Knead dough on a lightly oiled counter for 5 minutes until smooth and slightly tacky.

Step 3

Divide dough into 4 equal balls. Cover with plastic wrap and rest 15 minutes.

Step 4

Rinse lentils. Boil in 2 cups salted water until completely soft, about 20 minutes.

Step 5

In a small skillet, heat 1 tbsp butter over medium. Sauté garlic and diced onion for 3 minutes until soft and fragrant.

Step 6

Stir turmeric into the garlic mixture. Cook 30 seconds until bloomed, then add cooked lentils.

Step 7

Simmer dhal for 5 minutes, stirring occasionally. Add salt and pepper to taste. Keep warm.

Step 8

Oil a work surface lightly. Flatten one dough ball into a thin 6-inch square with your hands.

Step 9

Drizzle 0.5 tsp melted butter over the dough, then fold into quarters like an envelope. Flatten gently.

Step 10

Heat a 10-inch skillet over medium-high until very hot, ~2 minutes. Lightly oil the surface.

Step 11

Place roti in the hot skillet. Cook 2 minutes until the bottom is light golden and puffed in spots.

Step 12

Flip and cook the other side 90 seconds until edges are golden brown and surface is crispy.

Step 13

Transfer to a plate. Repeat with remaining dough balls.

Step 14

Tear roti into pieces. Serve alongside warm dhal for dipping.