Malaysian Flaky Layered Flatbread with Spiced Yellow Lentil Curry

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A beloved Malaysian street-food classic born from Indian-Muslim mamak traditions, this dish pairs shatteringly flaky, ghee-laminated flatbread with a rich, lightly spiced yellow lentil curry. The dough is rested, stretched thin, and folded into countless paper-thin layers that puff and crisp in a hot pan, while the dhal simmers slowly with coconut milk, curry leaves, and tamarind for tangy depth.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 88 gCarbs
• 11 gFiber
• 6 gSugar
• 22 gProtein
• 640 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Flatbread Dough

• 3 cups (390 g) all-purpose flour, plus more for dusting
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1 tablespoon sweetened condensed milk
• 1 large egg
• 1 cup (240 ml) lukewarm water
• 3 tablespoons melted ghee or clarified butter, plus more for brushing

For the Yellow Lentil Curry (Dhal)

• 1 cup (200 g) yellow split peas, rinsed and drained
• 4 cups (950 ml) water, plus more as needed
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon black mustard seeds
• 10 fresh curry leaves
• 2 to 3 dried red chilies, broken
• 1 tablespoon Malaysian curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (400 ml) full-fat coconut milk
• 1 tablespoon tamarind paste
• 1 1/2 teaspoons fine sea salt, or to taste

For Cooking and Serving

• Ghee or neutral oil, for pan-frying
• Sliced cucumber, optional
• Hard-boiled egg halves, optional

Directions

1. Make the dough: In a large bowl, whisk the flour, salt, and sugar. Make a well in the center and add the condensed milk, egg, lukewarm water, and 1 tablespoon of the melted ghee. Mix into a shaggy dough, then turn out and knead on a lightly floured surface for 8 to 10 minutes until smooth and soft. Rub the dough with the remaining 2 tablespoons ghee, cover tightly, and let rest at room temperature for 1 to 2 hours, or refrigerate up to 24 hours; resting is essential for stretchy, flaky layers.
2. Cook the lentils: Combine the split peas and 4 cups water in a saucepan. Bring to a boil, skim any foam, then reduce heat and simmer uncovered for 25 to 30 minutes until the peas are very tender and starting to break down. Drain, reserving 1 cup of the cooking liquid, and set aside.
3. Build the curry base: Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook for 6 to 8 minutes until golden. Stir in the garlic, ginger, mustard seeds, curry leaves, and dried chilies and cook 1 minute until fragrant. Add the curry powder, turmeric, and cumin and toast for 30 seconds.
4. Finish the dhal: Pour in the coconut milk, tamarind paste, and reserved lentil cooking liquid and bring to a gentle simmer. Add the cooked split peas and salt and simmer for 12 to 15 minutes, mashing some of the lentils against the side of the pot, until the dhal is creamy and thick enough to coat a spoon. Loosen with a splash of water if it becomes too thick.
5. Shape the flatbreads: Divide the rested dough into 8 equal balls. On a lightly oiled surface (not floured, for crispier layers), pat one ball into a thin round about 8 inches across. Brush generously with melted ghee, then gather the edges toward the center to form a small pouch. Twist the pouch closed, flip seam-side down, and let rest 2 minutes. Pat and stretch again into a thin 7- to 8-inch disc, dragging it gently across the counter to elongate the layers.
6. Cook the flatbreads: Heat a cast-iron or heavy skillet over medium-high heat and add about 1 teaspoon ghee. Lay one disc in the pan and cook for 2 to 3 minutes, pressing gently with a spatula, until golden brown spots appear. Flip and cook the second side 1 to 2 minutes, pressing to encourage puffing and separation of the layers. Transfer to a plate and loosely cover. Repeat with the remaining dough, stacking and keeping warm.
7. Serve immediately: Slap the flatbread between your palms once or twice to fan out the flaky layers, then plate alongside a generous ladle of hot dhal. Garnish with cucumber slices and a halved egg if desired, and let everyone tear and dip.
8. Store any leftover flatbreads and dhal separately in airtight containers in the refrigerator for up to 3 days; reheat flatbreads in a dry skillet and loosen the dhal with a splash of water when reheating.

Cook’s Notes

• Do not shorten the dough resting time. A well-relaxed dough stretches without snapping, which is what creates those signature paper-thin layers.
• Work on a lightly oiled surface rather than a floured one; too much flour will make the cooked flatbread dense and doughy rather than crisp and shattering.
• If split peas are unavailable, yellow or red lentils will work, but reduce their simmer time to about 15 minutes since they cook faster.
• The dhal thickens significantly as it cools; add warm water a tablespoon at a time when reheating to bring it back to a dipping consistency.
• For extra richness, brush each hot flatbread with a little extra ghee as soon as it comes off the pan.

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