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1
Make and rest the dough
15 mins + 1 hour resting
Room temperature, about 20–22°C (68–72°F)
Sift 500 g flour into a large bowl. Whisk 200 ml lukewarm water, 50 g beaten egg, 30 g condensed milk, 4 g salt and 8 g sugar, pour into the flour and mix into a soft, slightly sticky dough. Knead on a lightly oiled surface for 10 minutes until smooth and elastic. Divide into 8 equal balls, coat each ball in melted ghee, cover with cling film and rest for at least 1 hour at room temperature, or overnight in the fridge. This resting time is passive and is not counted in the 90-minute active time.
Knead until the dough is smooth and springs back when poked — under-kneaded dough tears when you stretch it.
Done when: Smooth, elastic dough in 8 glossy, ghee-coated balls.
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2
Make the dhal curry
25 mins
Simmering, about 95°C (200°F)
Rinse 150 g red lentils and simmer in 400 ml water for 15 minutes until soft and breaking apart. Meanwhile heat 15 ml sunflower oil in a pan, fry 80 g chopped onion for 3 minutes, add 9 g garlic, 2 g turmeric, 3 g cumin and 5 g green chilli and fry for 1 minute more. Add 100 g chopped tomato and cook for 2 minutes, then stir in 150 ml coconut milk, the cooked lentils and 3 g salt, and simmer for 5 minutes until thick and creamy. Keep warm.
If the dhal gets too thick, loosen it with a splash of hot water — it should pour, not sit in a lump.
Done when: Thick, creamy, golden dhal that coats a spoon.
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3
Stretch the dough paper-thin
15 mins
Room temperature, about 20–22°C (68–72°F)
Oil your work surface and your hands generously with ghee. Take one ball and flatten it with your palms, then stretch it from the centre outwards, lifting and pulling the edges until it is paper-thin and nearly see-through — about 40 cm (16 inches) across. If it tears a little, do not worry: the folds hide small holes. This is the skill of the dish, and it gets easier with every piece.
Work with oiled hands on an oiled surface — dry dough sticks and tears, oiled dough glides.
Done when: A translucent sheet of dough, thin enough to read through.
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4
Fold and fry
15 mins
Medium-high heat, about 190°C (375°F) on the griddle
Sprinkle a little melted ghee over the stretched sheet, fold the top third down, the bottom third up, then the left and right thirds in, to make a square parcel with many layers. Heat a flat griddle or large frying pan over medium-high heat with a teaspoon of ghee. Fry each parcel for 2–3 minutes per side, pressing gently, until golden brown and crisp at the edges with a soft, layered middle. Repeat with the remaining 7 balls.
Press the parcel flat with a spatula as it fries — full contact with the pan is what makes it crisp.
Done when: Golden-brown squares, crisp at the edges, soft and flaky inside.
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5
Clap, tear and serve
5 mins
Serve hot, about 60–65°C (140–150°F)
Take each hot roti and clap it gently between your hands, or scrunch it lightly — this is the traditional step that opens the layers and makes it flaky. Tear into pieces and serve at once, two roti per person, with a bowl of the warm dhal curry for dipping. The photo shows the same bread with chicken curry, another classic mamak pairing.
Serve immediately: roti canai goes from crisp to soft in minutes, and it is best eaten hot.
Done when: Flaky, layered roti, torn and ready for dipping.
auto_awesome Finishing Touches & Plating
Serve two hot roti per person with a bowl of dhal curry and a glass of teh tarik, and let everyone tear and dip at the table.
Malaysia
1h 10m
