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Method :
Sift flour into a mixing bowl, add eggs,
salt, sugar and melted butter. Combine water with the condensed milk and
add to the mixture. Mix well to make a soft dough. Roll dough into a
ball and cover with a damp cloth. Leave to rest in a warm place for 30
minutes.
Divide dough into 12 small balls. Coat in
ghee or oil, cover and leave to rest for a minimum 20 minutes or up to 4
hours.
Heat an iron griddle or heavy pan, and
coat with oil. Flatten dough balls and stretch out as far as possible.
Fold edges inward, continue until you have a round shape 15cm (6 inch)
in diameter. This is required to give the bread a layered texture. Fry
the roti individually until crisp and golden, adding more ghee or oil as
necessary.
Helpful hints - It takes great skill to
swing out the dough in circles to stretch it paper thin, as the "Roti
man" does with a theatrical flourish. Most home cooks use the bottom of
a very large cooking pan and with oiled hands, slowly stretch and push
the dough out.
A really good Roti Canai is feather-light,
crisp, non-greasy and, some would say, the Indian community's greatest
culinary contribution to Malaysia. Roti Canai is a much lighter, flakier
version of an Indian bread known as Roti Paratha.
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