Roti canai (layered, stretched flatbread with dhal)

The breakfast of Malaysian „mamak” (Indian-Muslim) eateries: a paper-thin, folded and crispy fried layered flatbread, dipped into dhal or curry sauce.

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Method

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1. Mix the flour with the salt and sugar, add the egg, milk and water, and knead for 10 minutes, until you get a very smooth, soft, elastic dough. ⏱ Timer: 10 min
2. Divide into 8 equal balls, brush each generously with oil, place in an oiled bowl, cover, and rest for at least 4 hours, preferably overnight (in the fridge; take out 1 hour before use).
3. For the dhal, cook the lentils in 700 ml water with the turmeric for 20 minutes, until they break down. In a pan, fry the mustard seeds and curry leaves in the oil, add the onion, garlic and tomato, and cook for 5 minutes, then stir into the lentils and season with salt. ⏱ Timer: 20 min
4. On an oiled work surface, flatten a dough ball with your palm, then carefully stretch it, pulling at the edge, until paper-thin and translucent.
5. Fold the sheet in from two sides towards the middle, then fold in the ends too, to get a square about 15 cm across.
6. Fry in a hot, lightly oiled pan over medium heat for 1.5-2 minutes per side, until golden brown and crispy in patches. ⏱ Timer: 1.5 min
7. Clap the still-hot flatbread between your palms from the sides, to open up the layers. Serve immediately with the dhal.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The long, oily resting time is what makes the dough stretchy enough not to tear.
• If it gets a hole the first time, it's not a problem, the folding will hide it.

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• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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