Roti Canai with Coconut Curry Dip

Ingredients

• 300 milliliters lukewarm water
• 60 grams condensed milk
• 35 grams melted butter or ghee
• 12 grams fine sea salt
• 20 grams granulated sugar
• 600 grams all-purpose flour
• Neutral oil for stretching and cooking
• 2 tablespoons Thai red curry paste
• 1 cup full-fat coconut milk, divided
• 1/4 cup water
• Few dashes fish sauce
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon sugar

Method

1. In a large mixing bowl, combine lukewarm water, condensed milk, melted butter or ghee, fine sea salt, and granulated sugar. Stir until well combined.
2. Add all-purpose flour to the mixture and stir until combined. Use hands to bring the dough together.
3. Knead the dough until lump-free and slightly tacky. Let it rest covered for 15 minutes.
4. After resting, knead the dough until smooth for about 30 seconds and divide it into 10 equal parts (approximately 100 grams each).
5. Coat each ball of dough with oil, cover, and let it rest for at least 1 hour or up to 3 hours at room temperature.
6. For the curry dip, heat coconut milk in a pan over medium heat for about 5 minutes until reduced and bubbly. Stir in Thai red curry paste and cook until vibrant.
7. Add turmeric and garam masala, stir briefly, then add another 1/2 cup coconut milk, 1/4 cup water, and fish sauce. Let it bubble for 5 minutes.
8. Stretch the rested dough using a smooth surface. Form a smooth circle, then flip and stretch it further using the toss method or rolling pin.
9. Fold the stretched dough into quarters, rest while cooking the remaining pieces.
10. Preheat a non-stick skillet over medium-low heat. Cook each roti until golden brown on both sides, adding a little neutral oil or ghee as needed.
11. After cooking, clap the roti between hands to fluff and break the layers.
12. Serve hot with the curry dip.