How to Make Roti Canai

Step 1: Soak the Chana Dal

Cover 1 cup of chana dal with water and let it soak overnight. The dal will puff up significantly.

Step 2: Drain Soaked Dal

The next day, drain the water from the soaked dal.

Step 3: Sauté Dal Aromatics

Heat 2 tbsp of ghee in a pot over medium heat. Add 2 minced garlic cloves, 1 thumb-sized piece of minced ginger, and 1-2 finely chopped green chilies. Sauté for 2-3 minutes until softened and fragrant.

Step 4: Add Spices and Tomato to Dal

Stir in 1 tbsp of garam masala. Add 1 diced tomato and cook for about 10 minutes, stirring occasionally, until the tomato breaks down and forms a sauce-like consistency.

Step 5: Simmer the Dal

Add the soaked and drained dal to the pot. Pour in 3 cups of water and stir. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Stir every so often to prevent the lentils from burning on the bottom. Add more water if the dal becomes too thick.

Step 6: Prepare Roti Dough Base

In a large bowl, combine 2 cups of plain flour, 1 tsp sugar, and 1 tsp salt. Mix well. Add 2 tbsp of ghee to the flour mixture and rub it in with your fingers until it resembles pebbly sand.

Step 7: Form Roti Dough

Make a well in the center of the flour mixture. Crack in 1 egg and pour in 1/2 cup of warm water. Start whisking the egg and water in the center, gradually incorporating the flour from the sides until a shaggy dough forms.

Step 8: Knead Roti Dough

Turn the dough out onto a generously floured countertop. Knead the dough for a proper 10 minutes until it is very smooth and elastic.

Step 9: First Roti Dough Rest

Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 20 minutes.

Step 10: Divide Roti Dough

After resting, roll the dough into a cylinder. Cut the cylinder into 6 equal pieces.

Step 11: Shape and Oil Roti Balls

Take each piece of dough, roll it into a smooth ball, and drizzle with a little extra ghee or vegetable oil. Rub the oil over the ball to coat it. Place the oiled balls on a tray.

Step 12: Second Roti Dough Rest (Overnight)

Cover the tray of dough balls with plastic wrap and refrigerate overnight. This allows the dough to relax and become more pliable.

Step 13: Bring Roti Dough to Room Temperature

The next day, take the dough balls out of the fridge about an hour before you plan to roll them out, allowing them to come to room temperature.

Step 14: Prepare Dal Tempering Oil

Heat a small frying pan over medium heat. Add 2 tbsp of vegetable oil. Once hot, add 1 tsp of mustard seeds. Cook until they start to pop.

Step 15: Sauté Aromatics for Tempering

Add 1 diced red onion and a pinch of salt to the pan. Sauté until the onion is softened and translucent.

Step 16: Add Spices and Curry Leaves for Tempering

Stir in 1 tsp of cumin seeds, 2-3 whole dried red chilies, and 1 sprig of fresh curry leaves. Cook for another 1-2 minutes until fragrant.

Step 17: Temper the Dal

Pour the hot spiced oil mixture over the cooked dal and fold it through. The dal should be lovely and creamy with broken-down lentils.

Step 18: Roll Out Roti

Drizzle a little ghee or vegetable oil onto a clean countertop. Take one dough coil and use the palm of your hand to flatten and stretch it out into a very thin, almost translucent rectangle, similar to filo pastry.

Step 19: Fold Roti for Layers

Roll the flattened dough from the top down into a long cylinder. Then, roll the cylinder from the bottom up. Take the two ends of the rolled cylinder and coil them inwards towards the center to form a spiral shape. Tuck the bottom end into the center.

Step 20: Flatten Roti for Cooking

Place the coiled dough onto the oiled countertop. Use the palm of your hand to flatten it into a circle about 20 cm (8 inches) in diameter. You should be able to see the layers of dough.

Step 21: Cook Roti Canai

Heat a cast-iron pan or flat griddle over high heat until smoking hot. Place the flattened roti onto the hot pan. Cook for a few minutes on each side until deep golden brown and slightly charred at the edges.

Step 22: Smash and Serve Roti

Once cooked, immediately transfer the hot roti onto a clean tea towel. Using the tea towel, gently 'smash' or break up the roti to loosen its flaky layers. Serve the warm, flaky roti canai with the creamy, spiced dal.

• Soak the chana dal overnight for best results.

• Rest the roti dough overnight to develop its elasticity and flakiness.

• Use ghee for an authentic, rich, buttery flavor in both the dal and roti.

• Smash the cooked roti immediately after taking it off the pan to loosen its layers.

• If things get sticky while kneading the roti dough, sprinkle a little extra flour as needed.

• Substitute vegetable oil for ghee if preferred or for a vegan option (ensure no egg in roti dough).

• Adjust the amount of green chili and dried red chilies in the dal to suit your spice preference.

• If fresh curry leaves are unavailable, you can omit them or use dried ones, though fresh is recommended for flavor.