Roti Canai

Per serving

Calories

350

Protein

8 g

Carbs

44 g

Fat

16 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron21%
• Vitamin D0%
• B120%
• Zinc14%
• Magnesium17%
• Omega-39%
• Vitamin A18%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 30 g Ghee
• 150 ml Water
• 1 tbsp Curry powder
• 100 g Onion
• 200 ml Coconut milk
• 2 tbsp Vegetable oil

Method

1. 1

   Mix the flour and salt, then rub in the ghee with your fingertips until the mixture resembles breadcrumbs. Gradually add the water while mixing until a soft dough forms, then knead for 5 minutes. The dough then needs a 30-minute rest, so factor that in.

2. 2

   Oil a bowl and place the dough inside. Cover with a damp cloth and rest for 30 minutes so the gluten relaxes and the dough stretches easily.

3. 3

   Dice the onion. Heat 1 tbsp oil in a small pan over medium heat and fry the onion for about 2 minutes until softened. Add the curry powder and cook for 1 minute until fragrant, then add the coconut milk and simmer for 5 minutes until slightly thickened.

4. 4

   Divide the dough into 2 balls. On an oiled surface, stretch each ball paper-thin, brush with ghee, and fold into a square.

5. 5

   Place the folded dough on a griddle and cook over medium-high heat for about 3 minutes per side, until golden and crispy.

6. 6

   Fold the warm roti canai into a triangle and serve with the curry sauce for dipping.