Roti Canai with Dhal Curry (Gluten-Free)

Ingredients

• 2 cups Gluten-Free Flour Blend
• 1 cup Water
• 0.5 tsp Salt
• 4 tbsp Vegetable Oil
• 1 cup Red Lentils
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Chili Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix gluten-free flour, water, and salt to form a dough. Knead for 5 minutes. Divide the dough into 4 balls.
2. 2Brush each dough ball with vegetable oil and let it rest for 30 minutes.
3. 3On a lightly oiled surface, stretch each dough ball into a thin, round gluten-free roti.
4. 4Heat a flat griddle or pan over medium heat. Cook each gluten-free roti for 2-3 minutes per side until golden brown and slightly crispy.
5. 5For the dhal, rinse the red lentils.
6. 6In a pot, sauté chopped onion, garlic, and ginger until fragrant.
7. 7Add turmeric powder, cumin powder, coriander powder, and chili powder. Sauté for 1 minute.
8. 8Add red lentils and coconut milk. Bring to a boil, then reduce heat and simmer until the lentils are soft, about 20 minutes.
9. 9Serve the gluten-free roti canai with the dhal curry.

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