Roti Canai (Flaky Malaysian Flatbread)

Step 1: Prepare the Dough Mixture

In a mixing bowl, add 2 tablespoons of condensed milk, ½ tablespoon of salt, and 1 cup of lukewarm water. Mix until the condensed milk is fully diluted.

Step 2: Add Butter and Flour

Pour 1.5 oz of melted butter into the mixture and stir. Then, add 2 cups of all-purpose flour and mix thoroughly until a sticky dough forms.

Step 3: First Dough Rest

Cover the dough and let it rest for 30 minutes. This resting period allows the flour to absorb the water, making the dough easier to handle.

Step 4: Knead the Dough

After the first rest, knead the dough for 5 minutes. The dough will become soft and elastic.

Step 5: Divide and Shape

Divide the dough into 8 equal parts. Shape each part into a smooth ball.

Step 6: Oil the Dough Balls

Dip each dough ball completely in vegetable oil. This step prevents the surface of the dough from drying out. Place the oiled dough balls in a pan.

Step 7: Overnight Rest (Refrigeration)

Cover the pan with cling film and a lid. Place the pan in the fridge and let the dough rest overnight. This long rest is crucial for developing the gluten, making the dough very elastic and stretchable for the next day's preparation.

Step 8: Prepare Work Surface and Tools

The next day, take the dough out of the fridge. Prepare a small bowl of vegetable oil, 5 oz of melted butter, and a small rolling pin. Spread a generous amount of vegetable oil on your clean work surface.

Step 9: Flatten and Stretch the Dough

Take one dough ball and flatten it into a disk with your hands. Coat the disk with oil. Now, using both hands, lift one side of the dough and repeatedly throw it onto the work surface. This action stretches the dough, making it thinner and more elastic. Continue this process until the dough is stretched into a very thin, almost transparent sheet. You can also pull the edges gently to help it spread, applying a little more oil if needed.

Step 10: Apply Butter and Fold

Spread 1 tablespoon of the 5 oz melted butter evenly over the surface of the thin dough. Fold the two long sides of the dough towards the center to create a long, narrow strip.

Step 11: Roll into a Spiral

Starting from one end, roll up the long dough strip into a tight spiral. Tuck the loose end underneath the roll. Gently flatten the rolled dough slightly with your hands.

Step 12: Final Flattening with Roller

Using the small rolling pin, first spread the edges of the spiral outwards. Then, gradually roll from the center outwards until you achieve a thin, flat disk. Don't worry if there are a few small holes.

Step 13: Cook First Side

Place the flattened roti into a hot pan heated to medium heat. Let it grill for 1 minute and 30 seconds until lightly golden.

Step 14: Cook Second Side and Butter

Flip the roti over and cook for 1 minute. Spread a little melted butter on the cooked side to enhance crispiness.

Step 15: Cook Third Side and Butter

Flip it over again and cook for another 1 minute. Spread more melted butter on this newly cooked side.

Step 16: Final Cook

Flip the roti one last time and cook for 30 seconds until both sides are golden brown and the roti is flaky.

Step 17: Serve

Remove the Roti Canai from the pan. They are now ready to be enjoyed! Serve immediately with your choice of savory curry or sweet toppings.

• Adding 1 egg to the dough (optional) will result in a softer texture for the roti.

• Resting the dough overnight in the fridge is crucial as it allows the gluten to unfold, making the dough very elastic and stretchable, which is essential for achieving thin, flaky layers.

• The thinner you stretch the dough, the more flaky the final roti will be.

• At the stage where the dough is rolled into a spiral and flattened, you can freeze them between two sheets of baking paper for later use.

• Serve with savory curry, as is traditional in Malaysia and India.

• Serve with condensed milk for a sweet breakfast or snack.

• Serve with hazelnut and cocoa spread for a dessert-like treat.

• For a more traditional version, replace butter with ghee (clarified butter).