Step-by-Step Instructions

1. 1.Prepare the Dough

   Add 500g of '00' pasta flour (or plain flour), 1 cup of water, 1 egg, and a pinch of salt to a food processor. Attach the kneading blade and knead the dough for a couple of minutes until it forms a soft, elastic consistency. If the dough appears too dry, add a small splash of water.

2. 2.Form Dough Balls

   Remove the dough from the food processor. Divide the dough into small, equal-sized balls. Briefly knead each ball by hand to bring it back together and ensure a smooth surface.

3. 3.Soak in Oil

   Place the dough balls into a wide, clear bowl. Pour enough vegetable oil over the dough balls to completely submerge them. Let the dough balls rest and soak in the oil for a good few hours. This step is essential for developing the flaky texture and making the dough pliable for rolling.

4. 4.Roll and Fold the Roti

   Take one dough ball from the oil, ensuring your hands are coated with oil. On an oiled surface (like a wooden board), gently press and stretch the dough outwards until it becomes very thin and almost translucent, resembling glass. Don't worry about small holes. Once stretched, fold the thin dough onto itself to create a rectangle shape, forming multiple layers.

5. 5.Heat the Pan

   Place a pancake pan or a flat pan over medium-high heat. Add a spoonful of vegetable oil to the hot pan.

6. 6.Cook the Roti

   Carefully place the folded roti onto the hot, oiled pan. Cook for a few minutes until the edges begin to shallow-fry and turn golden brown and crispy. The roti will puff up as it cooks.

7. 7.Flip and Finish Cooking

   Using tongs, flip the roti over to cook the other side. Continue cooking until both sides are golden brown and crispy. Remove the cooked roti from the pan.

8. 8.Season and Serve

   Place the hot roti on a paper towel to absorb any excess oil. Immediately sprinkle plenty of crunchy salt flakes over the hot roti. Using a knife, chop the Roti into triangles or your preferred serving shapes. Serve warm and enjoy the chewy and crispy layers.