Roti Canai

Ingredients

• 250 g Wheat Flour
• 1 tsp Kosher Salt
• 1 tsp Sugar
• 1 pcs Egg
• 1 tbsp Condensed Milk
• 120 ml Water
• 3 tbsp Ghee
• 2 tbsp Neutral Oil
• 0.25 tsp Curry Powder

Method

1. In a large bowl, whisk {wheat_flour}, {kosher_salt}, and {sugar}. Make a well, add {egg}, {condensed_milk}, {water}, and a little {ghee}, then mix until a shaggy dough forms. Knead until smooth and elastic, seasoning the dough with the full amount of {kosher_salt} for balanced flavor.
2. Divide the dough into equal balls, coat lightly with {neutral_oil}, cover, and rest until very soft and relaxed. This rest is critical so the gluten loosens and the dough stretches paper thin without tearing.
3. On an oiled work surface, flatten and stretch each dough ball with your hands until nearly translucent. Drizzle with {ghee}, then fold into a loose coil to build distinct flaky layers.
4. Heat a flat skillet over medium heat. Flatten the coiled dough, then griddle with {ghee} until deeply golden, blistered, and crisp at the edges, flipping as needed so the layers cook through without scorching. Do not crowd the pan; cook one at a time for the best lift and color.
5. Transfer the hot roti to a board and gently clap it between your hands to separate the layers while the steam is still trapped inside. Serve immediately, with a light dusting of {curry_powder} if using for a savory finish.