Malaysian Roti Canai

Instructions

1. Prepare the dough
   In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center and add the beaten egg, warm water, and condensed milk. Mix until combined, then knead for 5-10 minutes until smooth and elastic. The dough should be soft but not sticky.
2. Rest and coat the dough
   Divide the dough into 8 equal portions and shape into balls. Coat each ball with melted ghee or butter. Place in a container with space between each ball, cover with a damp cloth, and let rest for at least 2 hours or preferably overnight. This resting period is crucial for developing the flaky texture.
3. Stretch the dough
   Working with one ball at a time, flatten it on an oiled surface using your palm. Lift the dough and stretch it outward from the center using both hands, creating a very thin, almost transparent sheet. This is the traditional 'flying' technique - lift and slap the dough against the work surface while stretching it. If you're a beginner, you can use a rolling pin to flatten the dough into a large circle.
4. Fold the dough
   Fold the stretched dough rectangle: fold the right third over the center, then the left third over that. Then fold the top third down and the bottom third up to create a small square or rectangle packet.
5. Cook the roti
   Heat a heavy skillet or griddle over medium-high heat. Add a tablespoon of oil. Place the folded dough on the hot surface and cook for 2-3 minutes until golden brown. Flip and cook the other side for another 2 minutes. Gently press the roti with a spatula to create flaky layers as it cooks.
6. Serve hot
   After cooking, immediately 'clap' the roti between your hands to separate the layers and make it fluffy. This step creates the characteristic flaky texture. Serve hot with dhal curry, chicken curry, or any curry of your choice.