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. 1In a large bowl, combine the 2 cups of All-Purpose Flour and the 1/2 teaspoon Salt. Add the 1/4 cup Vegetable Shortening and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. 2Gradually add the 3/4 cup Water, mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Divide the dough into 4 equal portions and shape each into a ball.
3. 3Place each dough ball in a small bowl and coat completely with Vegetable Oil. Cover the bowls and let the dough rest at room temperature for at least 1 hour. This resting period helps the dough become more elastic and easier to stretch.
4. 4While the dough rests, prepare the dhal. Rinse the 1 cup of Red Lentils under cold water. In a large pot, combine the rinsed lentils with the 1 medium Onion (chopped), 2 cloves Garlic (minced), 1 inch Ginger (grated), the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1/4 teaspoon Chili Powder. Add 3 cups of water to the pot.
5. 5Bring the lentil mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down. Stir occasionally to prevent sticking.
6. 6Stir the 1/2 cup Coconut Milk into the cooked lentils. Add salt to taste. Continue to simmer gently for another 5 minutes to allow the flavors to meld. If the dhal is too thick, add a little more water until it reaches your desired consistency.
7. 7To cook the roti canai, place one oiled dough ball on a lightly oiled surface. Gently stretch and flatten the dough as thin as possible, aiming for a large circle or rectangle. Fold the stretched dough into a square or rectangle shape, about 4-5 layers thick.
8. 8Heat a flat griddle or large skillet over medium-high heat. Add just enough Vegetable Oil to lightly coat the surface. Carefully place one folded roti canai onto the hot griddle. Cook for 2-3 minutes per side, until golden brown and crispy. Repeat with the remaining dough balls, adding a little more oil to the griddle as needed.
9. 9Serve the hot Roti Canai immediately with the prepared Dhal. Garnish with fresh Cilantro, if desired.

Substitutions

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