Roti Canai

1. In the bowl of a stand mixer, add the flour, sugar, salt, and 3 tablespoons of ghee or vegetable oil.
2. Using the dough hook on low speed, mix until all the ingredients are combined.
3. Add the egg, evaporated milk and water.
4. Knead until a smooth and elastic dough forms, between 5 and 7 minutes maximum.
5. The dough should be a little sticky, but not wet.
6. Transfer the dough to the countertop and divide it into 8 dough pieces.
7. Work the pieces of dough until they are smooth.
8. With the remaining ghee (or oil), coat each ball with a tablespoon.
9. Place the dough balls on a baking sheet and cover them with a cloth.
10. Let them sit at room temperature, away from drafts, for at least 6 hours.
11. Coat the countertop with ghee or vegetable oil. Coat both hands as well.
12. Place a ball of dough in the center of the countertop.
13. Press down with generously greased palm to flatten the dough into a disc about 15 to 20 cm (6 to 8 inches) in diameter, 1/4 inch (6 mm) thick in the center and slightly thinner at the edges.
14. Stretch the dough from the center outward making sure that most of the dough is paper-thin and moving around the perimeter of the dough while pulling it out, holding it between the thumbs and the other fingers, lifting the thicker edges, pulling outward to make it thinner and occasionally "slamming" it against the countertop to make it stick.
15. Slowly go around the perimeter of the dough circle, pulling outward to thin the dough until it is possible to see through it.
16. Continue until obtaining a paper thin sheet that should be about 24 inches (60 cm) in diameter.
17. Use the fingertips to smooth out the thicker parts like paper.
18. 2 possibilities for the shape:
19. - With both hands, fold the top quarter of the dough back on itself, almost reaching the middle of the sheet. Fold the bottom edge over so that it meets the top edge. Then repeat with the other sides to create a rounded square of multi-layered dough of about 6 to 8 inches (15 to 20 cm). With each fold, capture air between the layers.
20. - The disc of dough thus very finely rolled out must be rolled on itself until a long sausage forms and twisted like a snail, before rolling it out again by hand or using a rolling pin into a disc 6 to 8 inches (15 to 20 cm) in diameter.

Cooking

1. Heat a hot plate or large pan over low heat.
2. Drizzle the hot plate or pan with a little ghee or vegetable oil.
3. Place a roti in the pan and cook slowly, 3 to 4 minutes per side, turning occasionally to ensure even browning.
4. Transfer the breads to a work surface.
5. Repeat the operation with the remaining roti.
6. Serve immediately.