Roti

Instructions

1. Put flour in a large bowl. Make a well in the middle for the egg. Using your fingertips, rub egg evenly throughout flour so mixture becomes crumbly.
2. Dissolve salt and sugar in water then combine with milk. Pour and in a bit at a time into flour mixture and loosely combine, until the dough is able to be gathered into a ball.
3. Knead for about six minutes or until the surface is relatively smooth.
4. Divide the dough into eight or nine balls, coat each generously with ghee and then cover with oil in a bowl. Cover with plastic wrap and leave to sit for at least six hours or overnight.
5. Flatten the balls evenly in the palm of your hand or with a rolling pin. Grease bench with oil from  bowl. Gently stretch the edges of the circle outwards as far and as thinly as you can (so it is like tracing paper and about 60 – 70 centimetres in diameter), and before holes start to appear. (You can sprinkle in chopped spring onion greens at this point). Pick the pancake up by one end and lower into a spiral.
6. Further tease out to flatten the spiral disk into a 12 to 15-centimetre circle. Over a medium heat, grease a pan with ghee or the vegetable oil the roti rested in. Fry until golden brown on both sides and dough in the centre is cooked. Flip the roti onto a chopping board, wrap your palms around the edges and smash your hands together so the roti bunches up and flakes. Serve immediately with curry.