Soft and flaky Malaysian Roti Canai flatbread

Grab a large mixing bowl and pour in the water, condensed milk, butter or ghee, salt, and sugar. Stir until everything is thoroughly combined.

Add the flour and continue stirring with a spatula until it starts to come together. Switch to using your hands and knead the dough until it fully comes together and all the dry flour is incorporated and there are no hard lumps. Cover the dough and let it rest for 15 minutes to relax. Then, knead it for 30 seconds until it becomes smooth.

Divide the dough into 10 equal portions. Shape each portion into a tight, smooth ball. Take a tray and pour about 1/3 cup of oil onto it. Make sure to spread the oil all over the tray. Generously coat each dough ball with oil. Cover the tray tightly and let the dough rest. Leave it at room temperature for at least 1 hour but the ideal is to place it in the fridge overnight and the next day take it out and let it sit at room temperature for 1 hour before proceeding.

Give each dough ball a good stretch until it becomes a large and beautifully thin sheet, almost see-through.

Fold the top and bottom sides towards the centre, and then fold the left and right sides as well. Add a bit more oil to each shaped dough ball, and then set it aside to rest.

Preheat a non-stick skillet over medium heat for 3 minutes. Add 3 tablespoons of ghee or oil to the pan. Wait until it's lightly shimmering, then gently place the roti in the pan. Let it cook until the bottom side turns golden brown. Once the bottom is golden, flip it over and cook the other side. Then, add a knob of butter to the pan. Swirl it around to melt and coat both sides of the roti. Keep cooking until it reaches that perfect golden colour, and then transfer it out of the pan.

Place the cooked roti on a clean towel and let it cool slightly for about 30 seconds. Then, give the roti a vigorous clap between your two hands. Repeat this process until the roti becomes wonderfully fluffed up and flaky.

Serve these amazing rotis. They're best enjoyed immediately with a curry dip. Enjoy!