Roti Canai with Dhal

Method

1. 1

   Knead flour, condensed milk, salt and water into a very soft dough; coat balls in ghee and rest 4 hours minimum.

   💡 The long oily rest is what lets the dough stretch to transparency — no shortcut exists.

2. 2

   Simmer lentils with curry powder, onion, garlic and tomato into a loose dhal.

3. 3

   Stretch each ball on an oiled counter until see-through, then gather into a coil and flatten.

4. 4

   Griddle until gold, then clap the roti between your hands to shatter the layers.

5. 5

   Serve hot, dhal flooding the plate.