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How to make Roti canai

Yield = 6
Prep time: 3:30
Cook time: 1:30
Total time: 5:00

Ingredients

  • 3/4 cup dried yellow split peas
  • 3 cups plain flour, plus extra for dusting
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup milk, warmed
  • 1 tablespoon vegetable oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 long green chilli, finely chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 6 fresh curry leaves
  • 270ml can coconut milk
  • 60g ghee, melted

Method

  • Step 1 Place split peas in a glass or ceramic bowl. Cover with cold water. Set aside in a cool, dark place for 3 hours or overnight, if time permits. Drain. Rinse under cold water.
  • Step 2 Sift flour into a large bowl. Stir in sugar and salt. Make a well. Add egg and milk. Stir until a soft, sticky dough forms, adding a little more milk if necessary. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth. Place dough in a lightly greased bowl. Cover with greased plastic wrap. Stand for 1 hour to rest.
  • Step 3 Meanwhile, heat oil in a medium, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic, ginger, chilli, curry powder, cumin, coriander and curry leaves. Cook, stirring, for 2 minutes or until fragrant. Add split peas, coconut milk and 3/4 cup water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 45 to 50 minutes or until peas are tender and mixture is thick.
  • Step 4 Divide dough into 12 portions and roll each into a ball. Using a lightly floured rolling pin, roll out 1 ball to form a 20cm round. Brush top with ghee. Fold in opposite edges to meet in the centre. Repeat process with remaining dough balls.
  • Step 5 Heat a large, heavy-based frying pan over medium-high heat. Brush 1 piece of dough with ghee. Cook, ghee side-down, for 1 minute or until golden and puffed. Brush top with ghee. Turn. Cook for 1 minute or until golden and puffed. Transfer to a plate. Cover to keep warm. Repeat with remaining dough and ghee. Serve with dhal.