Penang Roti Canai

Ingredients

• •Flour
• •Ghee
• •Condensed milk
• •Egg
• •Salt
• •Water
• •Dhal curry

Steps

1. 1Mix flour with salt, a beaten egg, condensed milk, and water into a soft, slightly sticky dough, then knead it thoroughly until it becomes smooth and elastic.
2. 2Divide the dough into balls, coat each one generously in ghee or oil, and let them rest covered for at least a couple of hours so the gluten relaxes fully.
3. 3Working with one oiled ball at a time, flatten it and stretch it by hand over a greased surface, pulling the dough gently and repeatedly until it becomes an almost translucent, paper-thin sheet.
4. 4Fold the stretched sheet over itself into loose layers, tucking the edges in to form a compact square or round parcel, which traps air pockets that create flakiness later.
5. 5Let the folded dough rest briefly, then cook it on a hot, well-oiled flat griddle, pressing gently with a spatula and flipping occasionally until both sides are golden brown and crisp.
6. 6Once cooked, use both hands or two spatulas to clap and crush the bread lightly, which separates and fluffs up the internal layers into airy, flaky strands.
7. 7Repeat the stretching and cooking process for the remaining dough balls, keeping finished breads warm under a cloth.
8. 8Serve hot with a bowl of mildly spiced dhal or fish curry for dipping, as is customary at roadside stalls across Penang.