Roti Canai

2 day recipe

Ingredients:
290 g  bread flour 
4 mL Kosher salt 
2 mL Granulated sugar 
90 mL  Ghee, room temperature (divided use) –use 5 mL to coat EACH ball of dough (total 20mL)
½  Egg, beaten 
90 mL  Whole milk 
60 mL  Water

Method (day 1):
1. Make the dough: using a stand mixer with a paddle attachment: Combine flour, salt, sugar and 30mL of the ghee. run on low with dough hook until mixture clumps.
2.  Add egg, milk, and water. 
3. Continue to mix with paddle until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. It should be a bit sticky, but not wet. 
4. Cut into four equal pieces, about 4 oz. each (113 g.). Form into smooth balls. Coat each ball with one teaspoon of ghee (yes...that much), slathering them well. 
5. Arrange in a single layer on a plate, cover lightly, and allow them to rest at room temperature for at least 6 hours. The dough can be made a day ahead up to this point, and kept in the refrigerator.
See Video how to make Canai

Method (day 2):
TRADITIONAL DOUGH STRETCHING METHOD (Practice This Technique with Cloth Napkin First) 
A. Place four fingers of your right hand underneath dough and your thumb on top, at the 5 o’clock position. Place four fingers of left hand on top of dough at 8 o’clock
B. Throw dough by moving right hand toward your left side, and then slapping it back onto table in one quick motion. Each time, as the dough sticks to the table, pull it back to stretch it further. The dough gets thinner as it’s tossed and pulled. Repeat this until it become thin as possible without too many holes (a few are okay). 
C. Systematically move your hands clockwise around dough perimeter each time you throw dough, allowing the disc to slowly rotate in your hands. This ensures an even stretch from all sides. 
D. Make sure most of dough is paper thin by systematically moving around dough perimeter lifting thicker edges, pull outwards to thin and gently pressing against table to adhere.
Rolling
1. Form sheets into layered ropes: Drizzle the paper-thin dough sheet with 1 teaspoon of ghee. Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet. 
Roti Canai
2. Fold top edge over again until you create a 1 to 2-inch (3 to 5 cm.) wide long rope. Each time you fold, try to capture some air in-between layers. (Alternate, simple method: loosely roll dough, jellyroll-style, into a 2-inch (5 cm.) wide rope.) 
3. Beginning from one end, coil up the rolled rope into a loose pinwheel. Pull the outer end into center, and tuck it in.
4.  Flip the coil over. Each coiled disc should resemble a turban, and be filled with pockets of air. Repeat with all remaining dough balls. 
5. Let them rest at least 5 minutes for gluten (protein) to relax. This will make flattening them easier, and result in a more tender flatbread.