Roti Canai

Roti Canai is Malaysia's beloved flaky flatbread - crispy and golden on the outside, soft and layered on the inside. The secret is a soft, well-rested dough, generously coated in fat and stretched paper-thin on the table before being folded and baked on a hot plate. Traditionally, it's served for breakfast or as a snack with a bowl of warm chickpea curry dip or mild curry for dipping. Here's a home-friendly version for you to practice - they only get better with each attempt.

• Cuisine: Malaysian
• Time: 40 min + 3-4 hours rest
• Servings: 4 people (8 pieces)
• Difficulty: Difficult

Instructions

1. Dissolve 2 tbsp condensed milk, 1 beaten egg, 1 tsp salt, and 1 tbsp sugar in 2.5 dl lukewarm water until the sugar is dissolved.
2. Place 400 g wheat flour in a bowl and gradually add the liquid while kneading. Knead the dough thoroughly for 8-10 minutes until it is smooth, soft, and no longer sticks to the bowl. It's okay if it's slightly sticky.
3. Divide the dough into 8 equal balls. Brush each ball generously with neutral oil, place them in an oiled tray, cover, and let them rest in a warm place for at least 3-4 hours (preferably overnight in the refrigerator). Resting makes the dough elastic enough to be stretched thinly.
4. Generously oil your work surface. Take one ball, flatten it, and gently stretch/swing it out into an almost transparent, large square. Use the back of your hand and let the oil help - if a small hole tears, it's fine.
5. Drizzle a few drops of oil over it, fold the sides towards the center to form a small square, or loosely roll it up and coil it into a spiral to create layers.
6. Heat a pan or griddle over medium-high heat with a little oil. Lightly flatten the folded dough and cook each roti for 2-3 minutes on each side until golden with crispy, layered edges and cooked through.
7. While they are cooking: make a quick chickpea curry dip. Rinse 200 g cooked chickpeas from a can (drained) and simmer them with 2 tbsp red curry paste and 2 dl coconut milk for 8-10 minutes, mashing lightly. Season with salt. (If using dried chickpeas, soak them overnight and cook until very tender for approx. 1-1.5 hours before simmering them – otherwise, they will be hard and indigestible.)
8. Lightly clap the finished roti between your hands to loosen the layers, and serve immediately with the warm chickpea curry dip.

Tips

• The longer the dough rests, the easier it is to stretch thinly - preferably let it rest overnight.
• Don't be stingy with the oil on the surface and dough; it's the fat that creates the crispy layers.
• Feel free to serve with a mild chicken or vegetable curry instead of the dip if you want a larger meal.