Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Malaysian Roti Canai
Flaky, layered flatbread served with curry sauce — Malaysia's most addictive breakfast.
↓ Jump to recipe⏱️
4 hrPrep🔥
15 minCook🍽️
4Serves📊
HardLevelAdvertisement · placeholder
Ingredients
- 400g flour
- 1 tsp salt
- 1 egg
- 200ml water
- 100g ghee or butter
- Extra ghee for cooking
- Curry sauce to serve
Instructions
- Mix flour, salt, egg and water into a soft dough; knead 8 minutes.
- Divide into 6 balls; coat in ghee.
- Rest at least 3 hours in ghee (this is the secret).
- Stretch each ball as thin as possible — almost translucent.
- Fold edges in, then roll up loosely into a coil.
- Flatten and cook on a hot greased griddle 1-2 minutes a side.
- Crush slightly to reveal layers.
Advertisement · placeholder
Tara’s tips
- Long resting in ghee makes them stretchy.
- Stretch until you can see through them.
Serving suggestions
- Eat hot with curry or dhal.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Quicker version?
Rest 1 hour minimum — but longer is better.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…