Roti Canai

Prepare the Dough

In a large mixing bowl, combine the flour, salt, and sugar.

In another bowl, mix the warm water, condensed milk, and egg.

Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough forms.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours or overnight for better results.

Shape the Roti

Once the dough has rested, divide it into small balls (about the size of a golf ball).

On a lightly oiled surface, flatten each ball with your hands or a rolling pin into thin, round discs. Stretch the dough as thin as possible without tearing it. You can use your hands to gently pull and stretch the dough to achieve a thin, almost transparent sheet.

Fold the edges of the disc into the center to form a square or rectangle, then flatten it slightly.

Cook the Roti

Heat a non-stick skillet or griddle over medium heat.

Brush the skillet with a little ghee or oil.

Place one of the prepared dough pieces onto the skillet and cook until golden brown, about 2-3 minutes per side, flipping once. You can press the roti lightly with a spatula to ensure even cooking.

Repeat with the remaining dough pieces, adding more ghee or oil to the skillet as needed.

Serve