Roti Canai

Method

1. Whisk 150 g of plain flour with 0.5 tsp of fine salt and 1 tsp of sugar in a bowl. Stir 1 tbsp of sweetened condensed milk into 85 ml of warm water until dissolved, then pour it into the flour in a steady stream, mixing with your fingers until a shaggy dough forms.
2. Turn out onto a clean surface and knead firmly for 10 minutes, slapping and folding the dough, until it is very smooth, soft and elastic and springs back slowly when pressed. Add a teaspoon of water if it feels tight — the dough should be softer than a chapati dough.
3. Divide the dough into 2 equal balls and roll each smooth under a cupped hand. Rub them all over with 2 tsp of vegetable oil, sit them in a covered container with space between them, and rest at room temperature for at least 4 hours, or overnight in the fridge (bring back to room temperature before stretching). This rest is what lets the gluten relax enough to stretch thin.