Would you prefer Tony Tan’s guide to making the perfect roti canai
1.Combine flour, salt, sugar and 2 tablespoons of the ghee in a large bowl. Using fingertips, rub in ghee until mixture resembles breadcrumbs. Transfer to the bowl of an electric mixer fitted with a dough hook (see tips). Add egg, milk and the water; knead for 12 minutes or until smooth.
2.Place dough in a large well-oiled bowl; turn to coat dough in oil. Cover with plastic wrap; stand dough at room temperature for 20 minutes.
3.Divide dough into eight balls. Add oil to bowl; place balls in bowl, turn to coat in oil; transfer to a baking-paper-lined oven tray. Cover with plastic wrap; stand at room temperature for 5 hours or overnight. (This will relax the gluten developed during kneading, thus producing a tender textured dough.)
4.Working with one ball of dough, and using 1 teaspoon extra oil and the heel of your hand, press dough out on a lightly oiled surface, into a 20cm (8-inch) round. Using oiled hands, carefully stretch the dough out from the centre in a circular motion, pulling it gently until very thin and approximately 50cm (20-inch) round. (Don’t worry if a few tears form as you stretch the dough, this doesn’t matter and won’t be obvious at the end.)
5.Using a pastry brush, dab a little melted ghee over the dough. Fold two sides into the centre to meet; repeat with remaining two sides to form a 15cm (6-inch) square. (Do not press down on the dough.) Transfer to a baking-paper-lined oven tray. Repeat with remaining dough.
6.Heat 1 teaspoon of the ghee in a large frying pan over medium-low heat. Cook roti for 2½ minutes each side or until golden and cooked through. Cover to keep warm. Repeat with remaining ghee and roti.
You will need to start this recipe the day before.
If your electric mixer doesn’t have a dough hook attachment, mix the dough using the paddle attachment instead.Note