Malaysian · Breakfast & brunch

Roti canai with dhal

Name: Roti canai with dhal
Prep time: 45 min
Cook time: 45 min
Total time: 7 h 30 min
Yield: 8 roti
Cuisine: Malaysian
Ingredients: 3 cups bread flour; 1 teaspoon kosher salt, divided; 1 tablespoon granulated sugar; 1 large egg; 2 tablespoons sweetened condensed milk; 3/4 cup water, plus more as needed; 1/2 cup ghee or neutral oil for coating and griddling; 1 cup red lentils, rinsed; 1 small yellow onion, diced; 1 Roma tomato, diced; 1 small carrot, diced; 1 small potato, diced; 1 tablespoon Malaysian curry powder; 1/2 teaspoon turmeric; 1 teaspoon cumin seeds; 10 curry leaves; 4 cups water for dhal; 1 tablespoon tamarind concentrate

Flaky, elastic Malaysian griddled flatbread with a warm, pourable vegetable lentil dhal.

About 7 hr 30 minTotal

About 1 hr 30 minActive

$$Cost

AdvancedDifficulty

Makes 8 roti

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 roti

3 cups bread flour
1 teaspoon kosher salt, divided
1 tablespoon granulated sugar
1 large egg
2 tablespoons sweetened condensed milk
3/4 cup water, plus more as needed
1/2 cup ghee or neutral oil for coating and griddling
1 cup red lentils, rinsed
1 small yellow onion, diced
1 Roma tomato, diced
1 small carrot, diced
1 small potato, diced
1 tablespoon Malaysian curry powder
1/2 teaspoon turmeric
1 teaspoon cumin seeds
10 curry leaves
4 cups water for dhal
1 tablespoon tamarind concentrate

Instructions

Mix flour, half the salt, sugar, egg, condensed milk, and 3/4 cup water into a soft dough; knead until smooth and elastic, 10 minutes. Divide into eight balls, coat generously with ghee, cover, and rest 4 to 6 hours.
For dhal, toast cumin and curry leaves in 1 tablespoon of the coating fat. Add onion, tomato, carrot, potato, curry powder, turmeric, lentils, 4 cups water, and remaining salt; simmer until lentils collapse and vegetables are tender, 25 to 30 minutes. Stir in tamarind.
On an oiled counter, press and stretch one rested dough ball paper-thin, pulling the edges outward without forcing cold dough. Fold the sheet into thirds, then coil or fold into a parcel; rest 10 minutes.
Flatten a parcel to 7 inches. Griddle in a over medium-high, flipping repeatedly, until crisp-spotted outside and cooked through, 4 to 6 minutes.
Clap each hot roti carefully between protected hands or two spatulas to separate layers. Serve immediately with warm, pourable dhal.