Roti John (Malaysian Griddled Omelet Sandwich)

Directions

1. To make the roti canai dough: In a large bowl, combine flour, sugar, and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Add a little more flour if the dough feels too sticky.
2. Cover dough with a damp cloth and let rest for at least 30 minutes at room temperature.
3. Heat 1 Tbsp (15 mL) of oil in a large skillet over medium heat. Add lentils, mushrooms, and walnuts and cook, breaking up with a spoon, until browned. Add onion, garlic, and ginger. Cook for an additional 2-3 minutes, or until the onions are softened.
4. Add cumin, turmeric, chili powder, coriander, and pepper. Cook for another minute, stirring constantly, to release fragrance of the spices. Add tomatoes and simmer for 5 minutes, or until sauce thickens slightly. Add cilantro and season with salt to taste. Set aside.
5. To assemble, divide the roti canai dough into 10 equal balls. On a lightly floured surface, roll out each ball into a thin oval shape, about 8-10 inches long.
6. Heat a griddle or large skillet over medium heat. Brush with a thin layer of oil. Place a rolled-out roti on the griddle and cook for 30-45 seconds per side, or until lightly browned and puffed in some areas.
7. Crack an egg onto one half of the cooked roti. Optionally, season with a pinch of salt and pepper.
8. Spoon some of the prepared lentil filling onto the other half of the roti, next to the egg. Top with a sprinkle of shredded cheese.
9. Fold the unfilled side of the roti over the egg and filling, creating a half-moon shape. Cook for an additional 1-2 minutes per side, or until the cheese is melted and the egg is cooked to your preference.
10. To serve, transfer the cooked roti john to a plate and cut in half diagonally. Serve hot with your favorite dipping sauces like ketchup or sriracha mayo and garnishes like cucumber slices, and red onions.