Roti Canai with Dhal (Flatbread with Lentil Curry)

Ingredients

• 2 cups All-Purpose Flour
• 1/4 cup Vegetable Shortening
• 1/2 teaspoon Salt
• 3/4 cup Water
• for frying as needed Vegetable Oil
• 1 cup Red Lentils
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 1/2 cup Coconut Milk
• to taste as needed Salt
• for garnish as needed Cilantro

Instructions

1. 1Prepare the roti canai dough: In a bowl, mix flour, shortening, and salt. Gradually add water and knead until a soft, pliable dough forms.
2. 2Divide the dough into 4 equal portions. Shape each portion into a ball.
3. 3Coat each ball with vegetable oil and let it rest for at least 1 hour.
4. 4While the dough rests, prepare the dhal: Rinse the lentils. In a pot, combine lentils, onion, garlic, ginger, turmeric, cumin, coriander, and chili powder. Add water and bring to a boil, then simmer until lentils are soft.
5. 5Stir in coconut milk and salt to taste. Simmer for a few more minutes.
6. 6To cook the roti canai: On a lightly oiled surface, stretch each dough ball as thin as possible.
7. 7Fold the stretched dough into a square or rectangle.
8. 8Heat a flat griddle or pan. Cook the roti canai until golden brown and crispy, flipping occasionally.
9. 9Serve the roti canai hot with the dhal.

Substitutions

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