Kuala Lumpur Roti Canai 🫓

Zubereitung

1. 1

   Knead flour with salt, a spoon of condensed milk, water and a little ghee into a smooth soft dough — it must stretch without tearing.

2. 2

   Divide into small balls, coat each generously in oil and rest at least an hour at room temperature.

3. 3

   Flatten a ball on an oiled surface and stretch it with the backs of your hands, working from the center until the dough is paper-thin and you can see through it.

4. 4

   Fold it back into a loose spiral, coil it into a snail and let it rest a few minutes.

5. 5

   Flatten gently and flip it on a hot oiled griddle, spinning it open until blistered and flaky on both sides; clap and pull apart to fluff the layers.

6. 6

   Tear pieces off with your fingers and dip them into thick dhal or curry, the way every mamak table in KL does it.