In a large bowl combine the all-purpose flour, semolina (if using), salt and sugar. Mix briefly to distribute. Create a well in the center and add warm water, milk and 1 tablespoon vegetable oil. Stir with a fork or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough feels very dry, add a teaspoon of warm water at a time; if too sticky add a dusting of flour. Form into a ball.

Rest

Coat the dough lightly with the remaining 1 tablespoon oil, place back in the bowl, cover with a damp cloth or plastic wrap and rest for 30–45 minutes. Resting relaxes the gluten and makes the dough easier to stretch.

Divide and shape

After resting, divide dough into 8 equal pieces (for about 8 small to medium rotis). Roll each piece into a smooth ball and let sit, covered, for 10 minutes to relax again.

Roll or stretch

On a lightly oiled work surface, flatten a ball with your palm, then use a rolling pin to roll into a thin circle about 7–8 inches (18–20 cm) in diameter. For a layered flaky roti, you can brush with a little oil, fold like an envelope or roll into a cylinder and coil, then flatten and roll out again to form layers.

Pan-fry

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1/2 tablespoon butter or ghee and swirl to coat. Place the rolled roti in the hot pan. Cook for 1–2 minutes until bubbles form and the underside develops brown spots. Flip and add another 1/2 tablespoon butter; cook the second side for 1–2 minutes until golden and cooked through. Press gently with a spatula for even contact. Repeat for remaining rotis, adding butter as needed.

Keep warm

Stack cooked rotis on a plate and cover with a clean towel to keep warm and soft while you prepare the curry sauce.

Curry Sauce (Malaysian-style dipping curry)

Prepare aromatics

Peel and finely slice the shallots, mince the garlic, grate the ginger and finely chop the white part of the lemongrass. Set aside so everything is ready to go.

Sauté

Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the sliced shallots and sauté for 3–4 minutes until translucent and beginning to brown. Add minced garlic, grated ginger and chopped lemongrass and cook 1–2 minutes until fragrant, stirring constantly to avoid burning.

Toast spices

Add the curry powder, ground turmeric and chili paste to the pan. Stir and cook for 30–45 seconds to bloom the spices and deepen the aroma.

Add liquids

Pour in the coconut milk and chicken or vegetable stock while stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.

Simmer and season

Simmer gently for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in fish sauce (or soy), palm sugar, lime juice, salt and black pepper. Taste and adjust balance—add more sugar for sweetness, more lime for acidity, or more chili for heat.

Finish and garnish

Once the sauce has reached desired thickness (it should coat the back of a spoon), remove from heat and stir in chopped cilantro. If you prefer a very smooth sauce, blend briefly with an immersion blender and return to heat for a minute to warm through.

To Serve

Place warm pan-fried rotis on a serving board. Pour curry sauce into a shallow bowl for dipping. Serve with sliced cucumber and pickled shallots (achar) on the side. Tear off pieces of roti and dip into the curry. Keeps best when roti are served hot and sauce warm.