To make the roti canai, place flour, condensed milk, egg, butter and 1 tsp salt flakes in a stand mixer with the dough hook. Mix to combine, then gradually add 1 cup (250ml) water and mix until a soft dough forms. Knead on medium speed for 6-8 minutes until soft and elastic.

Divide dough into 10 balls and grease each with a little butter. Place in a container just large enough to fit all the balls and cover with vegetable oil. Set aside for 2 hours to rest.

Meanwhile, for the lentil curry, place the spices, garlic and ginger in a mortar and pestle and pound to a paste. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add spice paste, curry leaves, cinnamon, lemongrass and dried chillies and cook, stirring, for 2-3 minutes until fragrant.

Add tomato, split peas, coconut milk and stock and bring to just below the boil. Reduce heat to low and simmer for 55-60 minutes until split peas are tender and curry has thickened. Discard lemongrass, set curry aside and keep warm.

Once the roti have rested, start rolling. Spread a little of the oil from the container onto a clean work surface. Take one ball of dough and press to flatten. Using your hands, stretch and pull the dough until it is roughly 40cm and very thin. Spread a little oil on the surface of the roti, and roll up tightly into a log, then coil it into a spiral, tucking the end under. Then use your hand to press down on the dough to flatten slightly. Rest for 5 minutes, then, either using your hands or a rolling pin, flatten the dough into a 20cm circle. Set aside and repeat with remaining dough.

Place a non-stick frypan over medium heat. Brush pan with a little oil and add one roti, cooking for 2-3 minutes on each side until golden and cooked through. Repeat with remaining roti.

Serve roti with curry, fried curry leaves, crispy shallots, lime and chilli alongside.