In a large bowl, combine flour, sugar, and salt.
Add warm water, condensed milk, and 30g of ghee (or melted butter) to the dry ingredients. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it's smooth and elastic.
Divide the dough into 8-10 equal balls. Lightly coat each ball with vegetable oil, place them in a bowl, cover with cling film, and let rest at room temperature for at least 1-2 hours (or preferably overnight in the fridge).
On a clean, oiled surface, take one dough ball. Flatten it with your palm, then carefully stretch it by hand or by lightly tossing it until it becomes very thin and translucent. It should be almost paper-thin. If it tears, simply patch it up.
Drizzle a small amount of the remaining ghee (or melted butter) over the stretched dough. Fold the opposite sides of the dough inwards, overlapping slightly, to form a long strip. Then, coil the strip into a spiral shape. Repeat for all dough balls.
Heat a non-stick pan or griddle over medium heat. Lightly flatten one coiled dough ball with your palm. Place it on the hot pan and cook for 2-3 minutes per side, or until golden brown and crispy, flipping once.
Remove from the pan and gently "clap" the roti between your hands to fluff it up. Serve immediately with curry, dhal, or sambal.
Cook this in the app — save it & get tonight’s menu
Get the app
