Thai roti with red curry dip

Instructions

1. 1

   Make the dough: tip the plain flour, fine salt and caster sugar into a mixing bowl. Stir to combine, then add the vegetable oil and rub through the flour until the mixture looks like coarse breadcrumbs. Gradually pour in the lukewarm water and bring together into a soft dough. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

2. 2

   Cover the dough with a bowl or cling film and leave to rest at room temperature.

3. 3

   Divide and pre-shape: knock back the dough lightly and divide into eight equal pieces. Roll each piece into a smooth ball. Brush each ball with a little vegetable oil.

4. 4

   Create the flaky layers: on a lightly floured surface, press one ball flat with the palm of your hand, then roll into a thin circle about 18–20cm across. Brush the surface lightly with vegetable oil, then fold like an envelope (bring one edge to the centre, then the opposite edge, then fold the sides) to make a small packet. Press gently and roll each packet again to about 20cm — you should see layers. Repeat for all pieces.

5. 5

   Cook the rotis: heat a wide frying pan over medium–high heat and add a little vegetable oil. Fry each roti for 1½–2½ minutes each side (adjust to your hob), pressing with a spatula so the roti makes even contact with the pan. They should be golden, slightly blistered and with flaky edges. Keep cooked rotis warm in a clean tea towel while you finish the batch.

6. 6

   Make the curry dip: put a small saucepan over medium heat with 1 tbsp vegetable oil. Fry the Thai red curry paste for 30–45 seconds until fragrant (don't let it burn). Pour in the coconut milk, add the fish sauce and palm sugar, bring to a gentle simmer and cook for 6–7 minutes until slightly thickened. Remove from the heat, stir in the fresh lime juice, most of the fresh coriander (reserve some to garnish) and the sliced red bird's-eye chilli if using. Taste and adjust seasoning.

7. 7

   To serve: tear the rotis into pieces and dip into the warm red curry sauce. Scatter the reserved fresh coriander over the dip and serve with lime wedges if you like.

Tips

• For extra-flaky rotis, rub the oil into the dough well at the start and be gentle when folding — too much handling destroys the layers.
• Keep cooked rotis wrapped in a clean tea towel to trap steam and keep them soft; reheat quickly in a pan to restore crisp edges.
• If your curry dip separates, whisk in a teaspoon of warm water off the heat and return to a very gentle simmer — this brings it back together.
• Make the curry dip ahead and gently reheat; it will keep in the fridge for up to 2 days in a sealed container.
• If you struggle to roll evenly, press with the heel of your hand before rolling to get an even thickness.

Substitutions

• fish sauce → light soy sauce with 1 tsp mushroom soy or 1 small sheet of soaked seaweed, same quantity

  Stays close

• palm sugar → light brown sugar, same quantity

  Stays close

• coconut milk → light coconut milk (if you want a leaner dip), same quantity but reduce simmer time slightly

  Noticeably different

• plain flour → for a chewier texture, use 250 g plain flour + 50 g strong bread flour

  Stays close

Nutrition

Per serving · estimated

540

Calories

9 g

Protein

59 g

Carbs

30 g

Fat

3 g

Fibre

8 g

Sugar

800 mg

Sodium

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