ROTI CANAI

PREP + COOK TIME 1 HOUR MAKES 12

Roti canai is a Malaysian take on roti, a flaky Indian flat bread cooked on a griddle or in a frying pan. The dough is similar to Austrian strudel dough, which is also stretched until tissue-thin. While a skilled roti maker makes it look easy, expect to tear a few holes along the way, but these won’t matter. Roti is delicious with curries and soup.

500g (31/3 cups) plain flour 1½ teaspoons fine sea salt flakes 1 teaspoon caster sugar ¾ cup (180g) ghee, melted 1 egg 2/3 cup (160ml) milk 1/3 cup (80ml) water 2 tablespoons vegetable oil 2 tablespoons vegetable oil, extra

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 tip); 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, 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 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 round.

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 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 rotis.