Roti Canai
from: Wendy

A famous Malaysian delicacy known as roti canai. It's transformed to include several delicious, but optional fillings from bananas to other more exotic tastes. Roti canai is usually served with several Indian curries; dhall (lentils) or sambar (mixed vegetable).

SERVES 8

• 600 g plain flour
• 1 tablespoon salt
• 1 cup warm water
• sugar
• oil

Mix salt with flour and sieve into a bowl

Add sugar if necessary

Add water and knead into dough no longer sticks to hand

Knead till it feels 'elastic'

Divide into 8 portion, return to bowl, brush it with ghee and cover with damp cloth leaving for 1/2 hour

Take 1 portion, spread a little oil on top and flatten with hands

Pick up flattened dough by the edges and swirl in circular motion until dough thins out

Fold dough to form a square and flatten out again

Repeat process to trap air in layers of dough

Flatten once again and fry on heated flat pan or iron griddle till cooked

Remove and serve hot with dhal or any curry of your choice