Prepare the Dough:

• In a large mixing bowl, combine the flour, salt, and sugar. If you’re adding sweetness, you can mix in condensed milk at this stage.
• Add the ghee or vegetable oil, then slowly pour in the water, a little at a time, while stirring to form a dough.
• Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add more water.
• Once the dough is kneaded, divide it into small balls (about the size of a golf ball). Coat each ball lightly with oil or ghee to prevent them from sticking.

Rest the Dough:

• Cover the dough balls with a damp cloth or plastic wrap and let them rest for at least 30 minutes. This step is important to relax the dough and make it easier to stretch.

Stretch the Dough:

• After resting, take one dough ball and flatten it gently into a small disc using your fingers.
• Using your hands, slowly stretch and pull the dough into a very thin, almost transparent layer. Be careful not to tear it. You can use the surface of your counter and the palms of your hands to stretch the dough into a large rectangle or circle.
• Once the dough is stretched thin, fold it into a square or rectangular shape (this will create layers that make the roti flaky).

Cook the Roti:

• Heat a non-stick frying pan or griddle over medium-high heat. Add a little oil or ghee to the pan.
• Place the folded dough onto the hot pan and cook for about 2-3 minutes on each side, or until the roti turns golden brown and crispy. Use a spatula to press the roti down gently to ensure even cooking and crispiness.
• Flip the roti and cook the other side, pressing it occasionally to achieve a nice, golden, flaky texture.

Serve the Roti:

• Once the Roti Canai is crispy and golden on both sides, remove it from the pan and place it on a paper towel to absorb any excess oil.
• Serve the Roti Canai warm with dhal (lentil curry), chicken curry, or even just with sugar for a sweet snack.