Back to 8 servings Dough 500 g all-purpose flour, about 4 cups, spooned and leveled 1 teaspoon salt 1 tablespoon sugar 250 ml lukewarm water, about 1 cup, adjust as needed 2 tablespoons ghee or melted butter, plus extra for brushing and cooking 1 large egg, beaten, optional 2 tablespoons sweetened condensed milk, optional, for a richer, slightly sweet dough Cooking neutral oil, for coating the dough, stretching and cooking
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1 Step 1: Combine the flour, salt and sugar in a large bowl. Beat the egg and condensed milk into the lukewarm water, then add the melted ghee and work it in with the flour.2 Step 2: Add the liquid gradually and mix until a soft, slightly sticky dough forms, adding more water or flour only if needed.3 Step 3: Knead for 8 to 10 minutes until smooth, elastic and soft but not sticky. Cover and rest at room temperature for at least 30 minutes, up to an hour.4 Step 4: Divide the dough into 8 equal pieces, about 90 to 100 g each, and shape each into a smooth ball. Roll each ball in oil or brush with ghee, place on an oiled plate with space between them, cover and rest at least 2 hours, or refrigerate up to overnight.5 Step 5: Oil a clean, smooth work surface generously. Press a dough ball into a disc and stretch it from the centre outward with your fingertips until nearly transparent, about 30 to 40 cm across. Overlap any tears.6 Step 6: Brush the sheet with a thin layer of melted ghee or oil, then fold it in thirds like a letter. Fold the ends in to make a rough square, or roll into a log and coil into a spiral, tucking the end underneath, then press flat to a 6 to 7 inch round.7 Step 7: Return the shaped roti to the oiled plate, cover and rest for at least 1 hour to relax the layers before cooking.8 Step 8: Heat a heavy skillet or tawa over medium-high heat and add a teaspoon of ghee or oil. Lay in a roti and cook 2 to 3 minutes until golden brown in spots, then flip and cook another 2 to 3 minutes until golden on the second side.9 Step 9: While the roti is still hot, clap it between your palms to separate the layers. Repeat with the remaining dough, adding a little ghee to the pan each time, and serve immediately.getsaucepan.com/r/ce1051e3-8656-52cd-b0b8-84bb96c0a7e0
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