This technique will give you the best version of crispy, flaky roti canai EVER! | Marion's Kitchen

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is plant-based and offers a different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

condensed milk

🥗Healthier: unsweetened almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and sugar.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat coconut milk reduces calories while maintaining flavor.

Soak chana dal in water overnight.

Drain the soaked dal and set aside.

Melt ghee in a pan and add garlic, ginger, and green chili, cooking until softened.

Add garam masala and diced tomato, cooking until the tomato breaks down.

Add soaked chana dal and water to the pan, then simmer on low for an hour and a half, stirring occasionally.

In a mixing bowl, combine all-purpose flour, a dash of sugar, and a pinch of salt.

Rub ghee into the flour until it resembles pebbly sand.

Make a well in the center and add 1 egg and warm water, mixing to form a dough.

Knead the dough for about 10 minutes until smooth.

Cover the dough with cling film and let it rest for 20 minutes.

Divide the dough into 6 even pieces and roll each into a ball, drizzling with ghee.

Cover the balls with cling film and refrigerate overnight.

Take the dough balls out an hour before rolling to bring to room temperature.

Flatten each ball to a thin disc, stretching it as thin as possible.

Roll the disc from the top and bottom to create layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens