Malaysian Flatbread (Roti Canai) with Curried Lentil Dip

1. 1

   Combine the bread flour, sugar, kosher salt, egg, melted butter, and water for the roti canai in a mixing bowl. Mix by hand until a shaggy dough forms. Move it to a work surface and knead until the dough is smooth and elastic, about 7 minutes.

2. 2

   Divide the dough into 8 equal pieces and shape each into a ball. Coat each ball with vegetable oil, place on a plate, and cover with plastic wrap. Refrigerate for 8 hours to overnight.

3. 3

   Melt the butter for the dip in a saucepan over medium-high heat. Add the onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir and sauté until the onion softens and the spices are fragrant, 3 to 4 minutes. Stir in the tomato paste and cook until it begins to toast and caramelize on the bottom of the pan, about 3 minutes.

4. 4

   Stir in the cold water and coconut milk. Add the lentils; stir and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust the seasonings. Reduce the heat to low and keep warm while you prepare the roti canai.

5. 5

   Place 1/4 cup melted butter in a bowl. Move the rested dough balls to a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover the dough with plastic wrap and let it warm slightly, about 10 minutes.

6. 6

   Press on top of the plastic wrap to flatten the warmed dough. Remove the plastic wrap and add a bit more butter. Stretch each piece from the center outward until it is as thin as possible (nearly see-through), adding more butter as needed. Do not worry if there are a few small tears.

7. 7

   Sprinkle on more melted butter, then pull two sides toward the center until they touch and slightly overlap. Pull the other two edges in the same way to make a square. Cover with plastic wrap and flatten the roti canai once more.

8. 8

   Add some melted butter to a skillet over medium or medium-low heat. Add a roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through inside, 3 to 4 minutes per side.

9. 9

   Remove from the skillet and press it with your hands to fluff it and separate the layers of dough. Repeat to cook the remaining roti canai.

10. 10

    Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve it alongside the roti canai.

• Calories 389.47 kcal Moderate
• Protein 13.15 g Good Source
• Carbs 65.94 g Moderate
• Total Fat 7.52 g Moderate
• Saturated Fat 3.99 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 40.12 mg Moderate
• Sodium 47.9 mg Low Source
• Fiber 8.43 g Good Source
• Sugar 7.19 g Moderate
• Added Sugar 1.57 g Low Source
• Calcium 128.43 mg Low Source
• Iron 4.48 mg Good Source
• Potassium 241.43 mg Low Source
• Vitamin A 61.03 mcg_rae Low Source
• Vitamin C 6.37 mg Low Source
• Vitamin D 1.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅