2 cups all purpose flour
5/6 cup water
1/4 cup canola oil
1/2 tbsp salt
1 tsp sugar
Curry Sauce
1 yellow onion, finely chopped
1/2 tbsp curry powder
1/2 tbsp chili powder
1 star anise
1 cinnammon stick
3 small dried red chilis
2 tsp apple cider vinegar
1 cup vegetable stock
1 potato, finely diced
3/4 can coconut cream
A bit of cilantro
Makes Six Time: 10 minutes, prep the night before, refrigerate overnight
Pour salt and sugar into the water. Add the flour to a mixing bowl and make a well in the center. Then slowly pour in the water and oil, pushing the flour towards the center.
Once all of the water and oil are added, work the mixture into a compact dough. Split the dough into six equal sized balls, coat the outside of each with some canola oil so they don't stick together, then place them in a bowl, cover and refrigerate overnight.
The next day, add some canola oil to a large work surface, and spread it out. Take one ball at a time and gently spread it out as far as possible with the palms of your hands. Then the roti canai must be flipped. I recommend watching this video for how to do it. After the roti canai are flipped and folded, cook them in a saucepan one at a time over medium-low heat for about two minutes on each side. Then take each one and place it on a clean work surface, and smack it from both sides at the same time with your hands to release the air pockets inside. This is also shown in the video.
Serve warm with the curry sauce
Curry Sauce Cook Time: 70 minutes
In a large saucepan over medium heat, cook the onion with one tbsp canola oil for about four minutes. Then reduce heat to low and add in the curry powder, chili powder, anise, cinnammon, chilies and continue to cook for about three minutes.
Next raise the heat back to medium, add in the potato, and fry for about five minutes. Then pour in the vegetable stock and vinegar and simmer open for about 45 minutes or until the potato is fully cooked. Then pour in the coconut cream, add the cilantro, raise heat to medium-high and cook for another five minutes. Serve warm.
