Roti Canai

Method

Mix flour, salt and sugar together, then gradually add water and condensed milk whilst mixing to form a soft, sticky dough. Knead for 10 minutes until smooth and elastic, then divide into 4 equal portions and roll into balls. Coat each ball with oil and let rest for 30 minutes under a damp cloth. Heat oil in a large frying pan over medium-high heat. Take one dough ball and stretch it gradually into a thin, translucent sheet on an oiled work surface, then fold into quarters. Place into the hot oil and fry for 2-3 minutes per side until golden and crispy, folding occasionally for even cooking. Brush with melted ghee and serve hot with curry or dhal for dipping.