Roti Prata

Basic Roti Canai Dough:

500 gm. plain flour - sifted
1/2 Tbsp. salt or to taste
50 gm. sugar
30 gm. ghee, butter or margarine
1/2 large egg
125 ml. milk
125 to 150 ml. water
oil for greasing

Method:

(1) Place all ingredients except water and oil into an electric mixing bowl. Mix on low speed with a dough hook and then gradually add in water and mix till it forms into a ball. Knead on low speed till dough is smooth and elastic. Rest for 10 mins.
(2) Weigh and scale dough into 100 gm. ball (recipe makes about 9 pieces).
(3) Rub with some margarine or oil generously over the surface of each ball and place into a well-greased container. Leave overnight in the refrigerator.
(4) Remove prepared dough from fridge at least 1 hour before using.
(5) Grease table top with some oil and place a ball of dough on the worktop.
(6) Flatten it with your palms. Stretch dough, working around the cicle until it is very thin , about 30 cm in diameter or larger, depending on your skill here.
(7) Sprinkle a little oil onto the dough sheet and fold into thirds by bringing one third to the middle then folding the remaining third over it. Lift one end like a rope and coil into a round bun. Rest dough for 10 mins.
(8) Heat up a flat griddle or non-stick pan.
(9) Press the rested dough flat into a 20 cm diameter round pancake and place it onto the hot griddle or pan. Drizzle with some oil if necessary.
(10) Cook over low heat until both sides are brown.

Note: You can crush the roti canai by clapping it with both hands while hot - this will loosen up the layers and make the bread fluffy. Seve with dhall or any curry of your choice.