Homemade Roti Canai with Lentil Dhal

Instructions

1. 1

   Mix the 90 g of flour, 0.6 g of salt, 54 ml of lukewarm water and 2 g of oil. Knead for 7 minutes until soft and elastic. Shape two equal balls, coat them with 4 g of oil in a small container and cover. Let rest for 60 minutes; keep all this oil for stretching.

2. 2

   At the end of the resting time, chop the onion and tomato; grate the garlic and ginger, and crush the cumin and coriander seeds. Heat 2 g of oil in a saucepan and cook the onion for 4 minutes. Add the garlic, ginger and all the spices for 30 seconds, then the tomato for 3 minutes.

3. 3

   Rinse the 35 g of dried lentils and add them with 230 ml of water and the remaining 0.6 g of salt. Simmer for 18 to 22 minutes over low heat, partly covered, stirring regularly. Mash lightly for a creamy dhal; add 20 ml of water during cooking if needed.

4. 4

   While the dhal simmers, oil the work surface with 4 g of oil. Flatten, then stretch each ball from the center outward into a rectangle of about 30 × 35 cm, almost translucent. Collect the oil from the resting container and spread it over the two sheets; do not add flour.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.