Roti Canai

Ingredients:

2 cups plain flour (Tipo O)
1/2 cup water
1/2 cup milk
1 tsp salt
2 tsp sugar
1/2 cup oil/margarine/butter/ghee

Method:

Dissolve salt and sugar in warm water and milk.

Add-in flour into the warm solution to form dough.

Knead dough till soft.

Leave to rest for an hour or two.

Form into small 1 inch diameter dough balls.

Coat each ball generously with margarine, keep in a container and leave aside overnight.

Grease a thin layer of oil on a smooth table surface.

With oily hand, spread some oil on ball, flatten the dough ball by tossing and pressing then stretch out as far as possible.

Twirl the stretched dough till thin.

Fold the sides to the center with trapped-air in and leave to rest for 5 minutes.

Heat a flat bottom pan over low heat and evenly spread a little margarine on the pan.

Lightly flatten the air-trapped dough again into just less than a cm thick.

Pan-fry the individual dough on one side till proof-up small bubbles, flip dough around continuously until brown spots formed at both sides of the roti (Spread more margarine when needed).

Remove from heat and serve hot with any of your favorite curry.