📷 Roti canai with dal in Kuala Lumpur, July 2014.jpg by Sunnya343 · CC BY-SA 4.0 · via Wikimedia Commons

Petit-déjeuner · Malaysia · Kuala Lumpur

Kuala Lumpur Roti Canai 🫓

Name: Kuala Lumpur Roti Canai
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Malaysian Mamak
Ingredients: bread flour; ghee or oil (for dough and shaping); condensed milk; salt; water; oil for resting the dough balls; red lentil dhal, cooked thick (to serve); chicken or dhal curry (to serve)

A lad at the mamak stall stretches dough until translucent, folds it into flaky layers and slaps it on the griddle — served torn, with dhal or curry for dunking.

Kuala Lumpur Malaysian Mamak ⏱ 90 min Intermédiaire

Méthode

1

Knead flour with salt, a spoon of condensed milk, water and a little ghee into a smooth soft dough — it must stretch without tearing.
2

Divide into small balls, coat each generously in oil and rest at least an hour at room temperature.
3

Flatten a ball on an oiled surface and stretch it with the backs of your hands, working from the center until the dough is paper-thin and you can see through it.
4

Fold it back into a loose spiral, coil it into a snail and let it rest a few minutes.
5

Flatten gently and flip it on a hot oiled griddle, spinning it open until blistered and flaky on both sides; clap and pull apart to fluff the layers.
6

Tear pieces off with your fingers and dip them into thick dhal or curry, the way every mamak table in KL does it.

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Kuala Lumpur Roti Canai 🫓

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