Roti Canai

Ingredients

290 g bread flour 
4 mL Kosher salt 
2 mL Granulated sugar 
90 mL Ghee, room temperature (divided use)
½ Egg, beaten
90 mL Whole milk 
60 mL Water 

Directions 

1. Make the dough with a stand mixer with paddle: Combine flour, salt, sugar and 30mL of the ghee. Run on low with dough hook until mixture clumps. 
2. Add egg, milk, and water. 
3. Continue to mix with paddle until smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. It should be a bit sticky, but not wet. 
4. Cut into four equal piece. Form into smooth balls. Coat each ball with one teaspoon of ghee.
5. Arrange in a single layer on a plate, cover lightly, and allow them to rest at room temperature for at least 6 hours.
6. Stretch out the dough by placing four fingers of your right hand underneath dough and your thumb on top, at the 5 o’clock position. Place four fingers of left hand on top of dough at 8 o’clock.
7. Form sheets into layered ropes: Drizzle the paper-thin dough sheet with 1 teaspoon of ghee. Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet.
8. Fold top edge over again until you create a wide long rope.
9. Beginning from one end, coil up the rolled rope into a loose pinwheel. Pull the outer end into center, and tuck it in. 
10. Flip coil over. Repeat with all remaining dough balls.
11. Let them rest at least 5 minutes for gluten (protein) to relax. This will make flattening them easier, and result in a more tender flatbread.