600 g plain wheat flour
Salt to taste
1 cup warm water
Ghee / margarine
1-2 tbsp condensed milk
Sift the flour & salt together.
Knead flour, egg, milk & ghee / margarine
with water (a little at a time) good enough
to make a moderately soft dough or easy
Leave for 4-5 hours or overnight.
Divide dough into 8 equal parts.
Shape it into balls.
Flatten each ball with a rolling pin &
fold in 1/2 teaspoon ghee.
Roll up dough & twist it into a coil.
Pressing one open end onto the top.
Roll it again as thin as possible into
a round shape.
Beginning at one of the open ends, roll up
dough tightly & coil it again as before.
Roll out dough slowly onto lightly floured
surface ( to ensure air is not forced out ).
Heat an iron griddle & fry the rotis individually.
Turn it over & spread a little ghee on it until
both sides are golden brown.
Serve roti canai with curry or dhall