Roti Canai with Dahl

Ingredients(for 1 roti with 1 cup dahl per person)

• 1 cup Whole wheat flour (tepung gandum)
• 1/2 cup Water (air)
• 2 tbsp Low-fat milk (susu rendah lemak) - optional
• 2 tbsp Olive oil (minyak zaitun)
• 1/2 tsp Salt (garam)
• 1/2 cup Red lentils (kacang dal)
• 1 small, diced Onion (bawang)
• 2 cloves, minced Garlic (bawang putih)
• 1 tsp, grated Fresh ginger (halia)
• 1 small, chopped Tomato (buah tomato)
• 6 leaves Curry leaves (daun kari)
• 1/2 tsp Turmeric powder (serbuk kunyit)
• 1/2 tsp Cumin seeds (jintan putih)
• 1 leaf, knotted Pandan leaf (daun pandan) - optional
• 1 stalk, bruised Serai (lemongrass) (serai) - optional

Instructions

1. 1

   Prepare the roti dough: In a bowl, mix whole wheat flour, salt, water, milk, and 1 tbsp olive oil. Knead until soft and elastic.

   5 minutes

   Rest the dough for at least 30 minutes for better texture.

2. 2

   Divide dough into two balls. Flatten each ball on a lightly oiled surface, stretching gently to achieve a thin layer.

   4 minutes

   Use your fingertips for gentle stretching; don’t tear the dough.

3. 3

   Fold the stretched dough into a coil and flatten again. Heat a non-stick pan with 1 tbsp olive oil and cook roti until golden brown and crisp on both sides.

   6 minutes

   Flip frequently to avoid burning and ensure even browning.

4. 4

   Prepare the dahl: Rinse red lentils and boil with water, pandan leaf, and serai until soft.

   8 minutes

   Skim off any foam for a smoother texture.