Roti Canai with Dhal

Ingredients(for 1 medium roti with 1 small bowl dhal)

• 1 cup Whole wheat flour (tepung gandum)
• 1/2 cup Water
• 1/2 tsp Salt (garam)
• 2 tbsp Olive oil (or minyak masak)
• 1/2 cup Yellow lentils (kacang dal)
• 1 small Onion (bawang merah, finely chopped)
• 2 cloves Garlic (bawang putih, minced)
• 1/2 inch Ginger (halia, grated)
• 1/2 tsp Turmeric powder (serbuk kunyit)
• 1 tsp Curry powder (serbuk kari)
• 6-8 leaves Curry leaves (daun kari)
• 1 small Tomato (diced)
• 1/4 cup Carrot (diced, optional) - optional
• 1.5 cups Water (for dhal)

Instructions

1. 1

   Prepare the roti canai dough by mixing whole wheat flour, salt, and water until a soft dough forms. Knead for 5 minutes, then add 1 tbsp olive oil and knead again. Cover and let rest for at least 10 minutes.

   10 minutes

   Resting is crucial for softer, stretchable dough.

2. 2

   Divide the dough into two balls. Lightly oil your hands and flatten each ball into a thin sheet, as thin as possible without tearing.

   5 minutes

   The thinner you stretch, the flakier the roti.

3. 3

   Fold the edges of the dough inwards, roll into a coil, then flatten gently. Heat a non-stick pan with a little olive oil. Cook each roti for 2-3 minutes per side until golden brown and crisp.

   8 minutes

   Cook on medium heat for even browning.

4. 4

   For the dhal, rinse yellow lentils and boil with 1 cup water, turmeric powder, and salt until soft (about 10 minutes). Mash gently for a creamy texture.

   10 minutes

   Soak lentils beforehand for faster cooking.