Roti Canai with Curry
Indian-Malaysian flatbread, crispy on the outside and tender on the inside, served with a comforting curry sauce.
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75 min
Malaya / India
4 servings
The story behind
Roti canai is pure comfort magic. I remember the first time I tried it: that flaky, crispy texture that melts in your mouth, combined with the warmth and spices of a good curry, completely captivated me. It's a dish I love to prepare when I want to treat myself or my loved ones to something special and authentic. It’s not just food; it’s an experience. The ritual of dipping fresh-made bread into aromatic curry is something that never goes out of style. It makes me feel like I’m at a small street food stall in Southeast Asia, enjoying the moment without any rush. It is, without a doubt, one of my favorite ways to elevate a simple meal into something truly memorable.
Instructions
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1Mix the flour, salt, and water to form a smooth dough. Knead well and let rest for at least 30 minutes.
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2Divide the dough into small balls, coat them generously with ghee, and let them rest for another 2 hours.
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3Stretch each dough ball until it is very thin, almost transparent, and roll it onto itself into a spiral shape.
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4Slightly flatten the spiral again and cook on a hot griddle with a bit of ghee until golden and crispy on both sides.
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5Serve the Roti canai hot with a side bowl of curry for dipping.
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