Malaysian Roti Canai with Flaky Layers and Curry Dip

1. 1

   In a bowl, mix flour and salt. Gradually add water and knead until smooth.

2. 2

   Divide the dough into small balls, coat with ghee, and let rest for 30 minutes.

3. 3

   Flatten each ball into a thin layer, fold, and roll to create layers.

4. 4

   Heat oil in a skillet over medium heat and fry each roti until golden and crispy.

5. 5

   In a separate pot, heat coconut milk with curry powder and prepared curry.

6. 6

   Serve roti hot with the curry dip on the side for dipping.

Per serving