Roti Canai with Condensed Milk

Ingredients(for 2 medium rotis with 2 tbsp condensed milk)

• 1 cup Whole wheat atta (flour) (use chakki atta for authenticity)
• 1/3 to 1/2 cup Water (adjust for dough consistency)
• 1/4 tsp Salt (namak)
• 2 tsp Oil (use cold-pressed or sunflower oil)
• 1 tsp Ghee (clarified butter, optional for richer flavor) - optional
• 4 tbsp Condensed milk (unsweetened or low-fat for health)
• 2 tbsp Milk (for softer dough) - optional
• 1 tbsp Semolina (sooji) (for extra flakiness) - optional
• 1/4 tsp Baking powder (optional, for softness) - optional

Instructions

1. 1

   In a large bowl, combine atta, salt, optional semolina, and baking powder. Mix well. Add water and milk gradually to form a soft, pliable dough. Knead for 5-7 minutes until smooth.

   7 minutes

   Rest dough for at least 15 minutes for softer rotis.

2. 2

   Divide the dough into 4 equal balls. Roll each ball into a thin disc, applying a little oil if sticky. Ensure the discs are as thin as possible for flakiness.

   5 minutes

   Use a rolling pin (belan) and dust with atta to prevent sticking.

3. 3

   Brush the surface of each disc lightly with oil or ghee. Fold the disc into thirds, then again into a square or triangle to create layers.

   2 minutes

   Layering makes the roti canai flaky; don’t skip this step.

4. 4

   Gently roll out each folded piece into a medium-sized roti, about 6-7 inches in diameter. Do not press too hard; preserve the layers.

   3 minutes

   Roll gently to maintain the lamination.