Malaysian Flatbread (Roti Canai) with Curried Lentil Dip

In a large mixing bowl, combine the bread flour, sugar, kosher salt, beaten egg, melted butter, and water. (2 mins)

Mix with your hands until a shaggy dough forms. (3 mins)

Transfer the dough to a lightly floured work surface and knead until a smooth, elastic dough forms, approximately 7 minutes.

Divide the dough into 8 equal pieces. (2 mins)

Form each piece into a ball. (3 mins)

Coat each ball generously with vegetable oil. (2 mins)

Transfer the oiled dough balls to a plate and cover tightly with plastic wrap. (1 min)

Refrigerate for a minimum of 8 hours, or preferably overnight, to allow the gluten to relax. (8 hours)

For the Curried Lentil Dip: In a medium saucepan over medium-high heat, melt the butter. (2 mins)

Add the diced onion, grated ginger, minced garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper. (2 mins)

Stir together and sauté until the onion has softened and the spices are fragrant, about 3 to 4 minutes.

Stir in the tomato paste and cook until it begins to toast and caramelize on the bottom of the pan, approximately 3 minutes.

Stir in the cold water and coconut milk until well combined. (1 min)

Add the dried red lentils; stir and bring to a simmer. (2 mins)

Reduce the heat to medium-low and simmer gently, stirring occasionally, until the lentils are tender, about 40 minutes. (40 mins)

Taste and adjust seasonings as needed to your preference. (2 mins)

Reduce heat to low and keep the dip warm while you prepare the roti canai. (2 mins)

Place 1/4 cup of melted butter in a bowl for basting the roti canai. (1 min)

Transfer the rested dough balls onto a lightly oiled work surface. (1 min)

Flatten each ball slightly and rub a little melted butter on top. (2 mins)

Cover the dough with plastic wrap and let it warm up slightly, about 10 minutes. (10 mins)

Press on top of the plastic wrap to flatten the warmed dough further. (2 mins)

Remove the plastic wrap and add a bit more butter. (1 min)

Stretch each piece from the center outwards to get it as thin as possible (almost see-through), adding more butter as needed. Don't worry if there are a few small tears. (5 mins)

Sprinkle on more melted butter, then pull two opposite sides in towards the center until they touch and overlap slightly. (2 mins)

Pull the other two edges in the same way to form a square. (2 mins)

Cover with plastic wrap and flatten the roti canai one more time. (2 mins)

Add some melted butter to a skillet set over medium or medium-low heat. (2 mins)

Carefully add the roti canai to the hot skillet and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, about 3 to 4 minutes per side. (8 mins)

Remove from the skillet and immediately smush it with your hands to fluff it up and separate the layers of dough. (1 min)

Repeat the cooking process for the remaining roti canai. (20 mins)

Sprinkle the curried red lentil dip with chopped fresh cilantro and finely chopped serrano peppers. (2 mins)

Serve the warm and flavorful curried red lentil dip alongside the freshly cooked roti canai for dipping.