Roti canai
The flaky flatbread of Kuala Lumpur’s mamak stalls (run by Indian Muslims), flipped in the air until paper-thin and served with dal or curry.
Ingredients
- 500 g flour
- 1 egg
- 200 ml water
- 1 tablespoon of condensed milk
- 1 teaspoon salt
- Ghee or butter, and oil
- Dal or chicken curry for dipping
How to make it at home
- Knead the flour with the egg, water, condensed milk and salt into a very soft dough. Shape 6 balls, coat them in ghee and leave to rest for at least 4 hours.
- On an oiled worktop, stretch each ball by hand until very thin, almost see-through.
- Fold the edges into the centre to form a square of several layers.
- Cook it in a frying pan with ghee over a medium heat until golden on both sides.
- Scrunch it with your hands so the layers open up and serve with dal or curry.
The trick: The long rest is what lets you stretch the dough so thin.