Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Knead the Dough

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

5. 5.Divide and Shape

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.