Roti Canai

Instructions

1. 1 Combine the flour, salt, and sugar in a large mixing bowl. Add the egg, condensed milk, warm water, and melted ghee, then mix until a shaggy dough forms. Turn out onto a lightly oiled surface.
2. 2 Knead the dough vigorously for ten minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The gluten development is essential for achieving the paper-thin stretching required later.
3. 3 Divide the dough into eight equal portions and roll each into a smooth ball. Coat each ball generously with melted ghee, place in a container, and cover tightly. Refrigerate for at least four hours or overnight.
4. 4 When ready to cook, place one dough ball on a well-oiled surface. Using your fingertips, press the centre outward, then lift the dough and gently stretch it by pulling the edges in all directions until paper-thin and nearly translucent.
5. 5 Fold the stretched dough sheet by bringing the top edge down to the centre, then the bottom edge up to overlap, then repeating from the sides to form a layered square parcel about fifteen centimetres across.
6. 6 Heat a flat griddle or heavy skillet over medium-high heat with a thin film of ghee. Place the folded roti on the griddle and cook for two minutes per side until golden brown spots appear and the layers puff slightly.
7. 7 Remove the cooked roti and immediately clap it firmly between your palms several times to separate and fluff the internal layers, creating the signature flaky texture. Serve hot alongside warm dhal curry for dipping.