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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":517,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":433,"prepMinutes":561,"cookMinutes":562,"restMinutes":437,"difficulty":563,"course":564,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":556,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"Almost always insufficient rest, or a dough that is too dry. Gluten needs many hours submerged in oil to relax to the point where it will thin out instead of snapping back. Give the balls at least 6 hours and preferably overnight at room temperature or in the fridge, and make the dough noticeably softer and stickier than you would for bread.","Why does my dough tear when I stretch it?",{"answer":398,"question":399},"No. Throwing is how professionals get an even, table-sized sheet quickly, but it takes practice and a lot of floor space to fail in. At home, flatten the ball on an oiled counter, press outward from the centre with flat hands, then lift one edge and let the sheet hang so gravity thins it. The result is nearly as thin and considerably less dramatic.","Do I have to throw the roti in the air?",{"answer":401,"question":402},"They are relatives. Both are layered griddled flatbreads made by folding fat into stretched dough. Roti canai is made from a much wetter, oilier dough stretched paper-thin and then loosely gathered, so it is flakier and lighter, and it is normally eaten with curry gravy for breakfast. Indian parathas are usually rolled rather than stretched and are often stuffed.","What is the difference between roti canai and paratha?",{"answer":404,"question":405},"Yes. Many mamak stalls use margarine or plain oil rather than ghee, and the layering works on fat content rather than on any specific fat. Neutral oil gives a slightly plainer bread; butter browns beautifully but burns faster on the griddle. Use whichever, but do not reduce the quantity — the fat is what separates the layers.","Can I make roti canai without ghee?",{"answer":407,"question":408},"Three things. Stretch the sheet thin enough to see light through, fold or coil it loosely so there is air between the layers rather than compressing them, and clap the finished roti between your palms while it is still hot. Pressing the roti flat with a spatula early in the cooking is the most common mistake, since it seals the layers before the steam can push them apart.","How do I get the layers to separate?",[410,411,412,413,414,415],"The dough should be noticeably softer and stickier than bread dough. If it feels firm enough to knead comfortably, it is too dry to stretch thin.","Rest the oiled balls at least 6 hours, preferably overnight. Under-rested dough springs back and tears, and no technique compensates for it.","Work on a lightly oiled surface, never a floured one. Flour makes the dough grip and tear; oil lets it slide out under your palms.","Stretch from the middle outward with flat hands, then lift the edges and let gravity pull the last of the thinness. Aim for a sheet you can see your hand through.","Griddle on medium-high in a dry or barely oiled pan and press the roti only at the end — pressing early flattens the layers before the steam can separate them.","Clap the hot roti between your palms as soon as it comes off the pan. It loosens the layers and is why stall roti looks fluffed and homemade roti often looks solid.","🫓","Roti canai is a flatbread built from air. A soft, heavily oiled dough is rested for hours until it becomes slack enough to stretch to the size of a table and thin enough to read through, then coiled or folded so that the fat trapped between the layers turns to steam on the griddle and blows them apart. Eaten straight off the heat it is crisp on the outside, chewy in the middle, and shatters into flakes when you clap it between your palms — which is not showmanship but the standard way of loosening the layers before you tear it. Malaysians eat it for breakfast, dipped in dhal or fish curry, with a glass of sweet tea.","Roti canai came to Malaysia with Indian labourers and traders, particularly Tamil Muslims, and it belongs to the same family as the paratha of South India and the roti prata of Singapore. The name is argued about: some say canai comes from Chennai, others from the Malay verb canai, to roll or knead thin, which is the more convincing explanation given what the cook actually does. Either way it stopped being an Indian bread some time ago and became a Malaysian one, sold in every mamak stall in the country and eaten by everybody.\n\nThe theatre is real and also functional. A roti man works a marble counter with a rhythm — flatten, oil, slap, spin, catch — throwing the disc so centrifugal force does the thinning that hands cannot do without tearing. Watching one at 6 a.m. is a genuine Malaysian experience, and the fact that customers watch is why stalls put the counter at the front. Underneath the performance, the technique is straightforward: high-hydration dough, plenty of fat, and enough rest for the gluten to relax completely.\n\nThe variations are almost a menu of their own. Roti telur has an egg cracked over the sheet before folding. Roti bawang gets sliced onion. Roti pisang has banana. Roti tisu is stretched paper-thin, sugared and coiled into a metre-tall cone. Roti bom is coiled tight and short so it stays dense and buttery. All start from the same dough, and stalls will call out the order as a stream of shorthand. The dipping curry is not fixed either — dhal is standard, but most places set down a small bowl of fish or chicken curry gravy alongside, and asking for extra gravy costs nothing.","Cooked roti is at its best within minutes and declines noticeably after ten. What you can store is the dough: oiled balls keep 3 days refrigerated and actually improve for the first two, becoming more extensible. Bring them to room temperature for an hour before stretching. Cooked roti can be frozen between sheets of paper and revived in a dry pan over medium heat for a minute a side; it will be good, not great. Dhal keeps 4 days refrigerated and thickens, so loosen with water when reheating.",[421,422,423,424],"A long overnight oil rest, which is the one step that makes the dough stretchable enough to work without tearing.","A tabletop stretching method for home cooks who cannot throw a roti, giving the same thin sheet without the flying dough.","A quick dhal to dip into, so the bread arrives with its proper accompaniment rather than on its own.","Says plainly where home roti falls short of stall roti, and what actually closes most of the gap.",[426,427,428,429],"Large mixing bowl","Flat griddle or heavy frying pan","Oiled work surface or marble slab","Small saucepan for the dhal",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},19,62,6,5,640,14,480,[439],"Dhal, fish curry gravy or a bowl of sugar, with hot pulled tea alongside.",[441,444,447],{"name":442,"description":443},"Roti telur","An egg beaten and poured over the stretched sheet before folding, so it sets between the layers. The most ordered version at any stall.",{"name":445,"description":446},"Roti bom","The dough coiled tight into a small, thick spiral and griddled slowly, producing something denser, buttery and almost pastry-like, often dusted with sugar.",{"name":448,"description":449},"Roti tisu","The same dough stretched to tissue thinness, sprinkled with sugar, crisped dry on the griddle and rolled into a tall cone — a dessert rather than a breakfast.",[451,457,461,466,471,475,479,484,486,490,494,497,501,504,507,510,513],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain flour","g","For the dough",{"qty":458,"name":459,"unit":460,"group":456},1.5,"fine salt","tsp",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},3,"condensed-milk","sweetened condensed milk","tbsp",{"qty":467,"ref":468,"name":469,"unit":470,"group":456},1,"eggs","egg, beaten","piece",{"qty":472,"name":473,"unit":474,"group":456},280,"warm water","ml",{"qty":476,"ref":477,"name":478,"unit":455,"group":456,"noScale":8},120,"ghee","ghee or neutral oil, for resting and layering",{"qty":480,"ref":481,"name":482,"unit":455,"group":483},200,"lentils","red lentils, rinsed","For the dhal",{"qty":467,"name":485,"unit":470,"group":483},"onion, finely chopped",{"qty":462,"ref":487,"name":488,"unit":489,"group":483},"garlic","garlic, sliced","clove",{"qty":491,"ref":492,"name":493,"unit":460,"group":483},2,"ginger","grated ginger",{"qty":467,"ref":495,"name":496,"unit":460,"group":483},"mustard-seed","black mustard seed",{"qty":498,"ref":499,"name":500,"unit":470,"group":483},12,"curry-leaves","curry leaves",{"qty":467,"ref":502,"name":503,"unit":460,"group":483},"turmeric","ground turmeric",{"qty":467,"ref":505,"name":506,"unit":465,"group":483},"curry-powder","Malaysian fish or meat curry powder",{"qty":467,"ref":508,"name":509,"unit":470,"group":483},"tomato","tomato, chopped",{"qty":491,"ref":511,"name":512,"unit":470,"group":483},"green-chili","green chiles, split lengthways",{"qty":514,"name":515,"unit":516,"group":483},null,"salt","to taste",[518,523,527,531,535,538],{"tip":519,"text":520,"title":521,"timerSeconds":522},"Resist adding flour. A dough firm enough to feel comfortable is a dough that will never stretch thin.","Whisk the flour and salt in a bowl, then work in the condensed milk, beaten egg and warm water until you have a shaggy, sticky mass. Knead on an oiled surface for 8–10 minutes until it turns smooth and elastic but still tacky enough to cling to your fingers.","Mix a very soft dough",540,{"text":524,"title":525,"timerSeconds":526},"Divide the dough into 8 pieces and roll each into a smooth ball. Sit them in a container with plenty of space between them, pour over enough melted ghee or oil to coat them completely, cover and leave at room temperature for at least 6 hours or overnight.","Rest the balls in oil",28800,{"text":528,"title":529,"timerSeconds":530},"Simmer the lentils in 700 ml water with the turmeric for 20 minutes until collapsing. Meanwhile fry the mustard seed in 2 tablespoons of oil until it pops, add the curry leaves, onion, garlic and ginger and cook 6 minutes until golden, then stir in the curry powder, tomato and chiles. Tip the lot into the lentils, season and simmer 10 minutes more.","Cook the dhal",1200,{"tip":532,"text":533,"title":534},"Small holes are normal and do no harm — a sheet with no holes at all is probably still too thick.","Oil the counter well. Press one ball out flat with your palm, then push outward from the centre with both hands until it thins, lifting and letting the edges hang so it stretches under its own weight. Keep going until the sheet is roughly 40 cm across and translucent enough to see the counter through.","Stretch the sheet",{"text":536,"title":537},"Brush the sheet with melted ghee, then gather it loosely: fold the sides in like a letter, then roll the strip into a loose coil and tuck the end underneath. Do not compress it — you want trapped air between the folds. Rest the coils 10 minutes while you shape the rest.","Fold in the layers",{"tip":539,"text":540,"title":541},"It should sound papery when clapped. A dull thud means the layers were pressed together too early.","Flatten each coil to about 15 cm across with your palm and cook on a medium-high griddle for 2 minutes a side, until deep golden blisters form and the roti puffs in patches. Take it off, clap it hard between your palms two or three times so the layers fluff apart, and serve straight away with the dhal.","Griddle and clap","ROH-tee cha-NIGH",[544,548,552],{"note":545,"swap":546,"original":547},"Ghee gives the best flavour and browns without burning. Oil alone works and is what many stalls use; the roti is slightly less rich but flakes just as well.","Softened butter, or a neutral oil","Ghee for layering",{"note":549,"swap":550,"original":551},"Condensed milk adds sweetness and helps the surface brown. The substitution behaves almost identically, so use whichever you already have.","1 tbsp sugar plus 3 tbsp milk","Condensed milk in the dough",{"note":553,"swap":554,"original":555},"Red lentils collapse fastest and are the easiest weeknight option. Toor dal is closer to what a mamak stall uses and has more body.","Yellow split peas or toor dal, cooked 15 minutes longer","Red lentils for the dhal","malaysian-roti-canai","Roti Canai (Flaky Malaysian Griddled Flatbread)","Roti Canai","Roti canai","malaysia",40,30,"hard",[565,566],"bread","breakfast",[568,569],"vegetarian","halal-friendly",[453,477,481,463],[572,575,577,579],{"alt":573,"src":574},"Blistered flaky roti canai torn open beside a bowl of yellow dhal on a metal plate","\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fmalaysian-roti-canai\u002Fhero-1x1.jpg",[582,583,584,585,586,587,588],"roti canai","mamak","flaky flatbread","malaysian breakfast","dhal","layered bread","griddle","2026-08-20","dishroute-kitchen","Oil-rested dough slapped and spun into a translucent sheet, folded into layers and griddled until it shatters into flakes, then clapped between the hands and dipped in dhal.",{"en":593},"\u002Frecipe\u002Fmalaysian-roti-canai",{"items":595,"total":674,"page":467,"limit":877,"hasMore":878},[596,633,667,700,731,758,786,812,840,850],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":560,"region":601,"baseServings":602,"prepMinutes":603,"cookMinutes":604,"restMinutes":605,"difficulty":606,"course":607,"diet":609,"mainIngredients":612,"images":617,"keywords":627,"publishedAt":589,"updatedAt":589,"authorSlug":590},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak","Penang",8,50,25,720,"easy",[608],"side",[610,611,569],"dairy-free","gluten-free",[613,614,615,616,502],"cucumber","carrot","cabbage","peanuts",[618,621,623,625],{"alt":619,"src":620},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[628,629,630,631,632,502,616],"acar","nyonya","peranakan","pickled vegetables","malaysian side dish",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":560,"region":601,"baseServings":638,"prepMinutes":639,"cookMinutes":603,"difficulty":563,"course":640,"diet":643,"mainIngredients":645,"images":651,"keywords":661,"publishedAt":589,"updatedAt":589,"authorSlug":590},"malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa",4,35,[641,642],"soup","main",[644,610,611],"pescatarian",[646,647,648,649,650],"mackerel","rice-noodles","tamarind","pineapple","shrimp-paste",[652,655,657,659],{"alt":653,"src":654},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[662,663,664,648,665,630,666],"asam laksa","penang","sour fish soup","rice noodles","malaysian soup",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":560,"region":672,"baseServings":638,"prepMinutes":562,"cookMinutes":673,"restMinutes":674,"difficulty":675,"course":676,"diet":677,"mainIngredients":678,"images":682,"keywords":692,"publishedAt":589,"updatedAt":589,"authorSlug":590},"ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","Kelantan",55,10,"medium",[642],[610,611,569],[679,680,681,502,648],"chicken","coconut-milk","lemongrass",[683,686,688,690],{"alt":684,"src":685},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[693,694,695,696,697,698,699],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar",{"slug":701,"title":702,"shortTitle":703,"nativeName":703,"romanized":704,"countrySlug":560,"region":601,"baseServings":638,"prepMinutes":604,"cookMinutes":705,"restMinutes":562,"difficulty":606,"course":706,"diet":709,"mainIngredients":712,"images":714,"keywords":724,"publishedAt":589,"updatedAt":589,"authorSlug":590},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",20,[707,708],"dessert","street-food",[710,568,611,610,711],"vegan","nut-free",[680,713],"tapioca-starch",[715,718,720,722],{"alt":716,"src":717},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[725,726,727,728,729,663,730],"cendol","chendul","gula melaka","pandan","shaved ice dessert","coconut milk",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"romanized":736,"countrySlug":560,"region":601,"baseServings":491,"prepMinutes":604,"cookMinutes":674,"difficulty":675,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":589,"updatedAt":589,"authorSlug":590},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[642,708],[610],[647,740,468,741,487],"shrimp","bean-sprouts",[743,746,748,750],{"alt":744,"src":745},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[753,663,754,665,755,756,757],"char kway teow","wok hei","hawker food","malaysian chinese","stir-fry",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":560,"baseServings":462,"prepMinutes":763,"cookMinutes":705,"difficulty":606,"course":764,"diet":765,"mainIngredients":766,"images":770,"keywords":780,"publishedAt":589,"updatedAt":589,"authorSlug":590},"mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng mamak",15,[642,708],[568,610,569],[767,768,769,468,741],"egg-noodles","tofu","potato",[771,774,776,778],{"alt":772,"src":773},"Plate of orange fried yellow noodles 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