Roti Canai with Curry Dip

Ingredients

Check you have the quantities below.

• 300 g all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 180 ml water
• 2 tbsp neutral oil
• 3 tbsp ghee or more neutral oil for layering
• 400 g canned chickpeas, drained
• 200 ml coconut milk
• 2 tsp curry powder
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 120 ml water
• 1/2 tsp salt

Let’s make it

1. Mix flour, salt, sugar, water, and 2 tbsp oil to form a smooth dough; knead 5 minutes. Rest 20 minutes.
2. Divide into 4 balls. Coat each ball with ghee or oil and flatten very thin on an oiled surface.
3. Fold into loose squares or parcels. Cook each roti on a lightly oiled pan over medium heat 2–3 minutes per side until golden.
4. For the curry dip, sauté onion and garlic 2 minutes. Stir in curry powder for 30 seconds.
5. Add chickpeas, coconut milk, water, and salt. Simmer 8–10 minutes until slightly thick. Serve with the rotis.