Indian roti canai
- 300g (1½ cups) cake flour
- a pinch of salt
- 125ml (½ cup) ghee (clarified butter)
- 125ml (½ cup) water
- 250g brown dried lentils
- 1L (4 cups) water
- 30ml (2 tbsp) sunflower oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 5cm piece fresh ginger, chopped
- 1 red chilli, chopped
- 10ml (2 tsp) turmeric
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 250ml (1 cup) vegetable stock
- 1 x 410g tin chopped tomatoes
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) coconut cream
For the roti, sift the flour and salt in a large bowl. Make a well in the centre of the flour and slowly start adding the ghee.
Mix well and gradually add the water until a sticky dough begins to form. Knead the dough on a lightly floured work surface for 5 minutes. Place the dough in an oiled bowl, cover and rest for 2 hours. After 2 hours, take a small piece of dough and gently begin to stretch it out to forma very thin layer.
Gently start folding the dough in, as if forming a square envelope. Roll with a rolling pin and fry in a hot dry pan, about 1 – 2 minutes on each side.
For the dhal, place the lentils in a medium saucepan and cover with cold water. Bring to a boil, skimming off the scum as it rises to the surface, and simmer until tender, about 10 minutes. Remove from the heat and set aside.
Heat the oil in a pan, add the onion and fry until golden, about 10 minutes. Add the garlic, ginger and chilli and fry for another 1 minute.
Add the spices, stock, lentils and their liquid, tomatoes and seasoning. Cover and simmer for 10 minutes before adding the coconut cream.
Serve the roti canai with dhal and lamb or mutton curry.