Roti Canai or Roti Paratha served with Fish and Dhal

Roti canai served with Lentils

Halibut Fish Curry made in Malaysian style

Kale cooked in toovar dhal

Roti Canai Recipe
Ingredients:
10 ozs all-purpose flour
1 teaspoon condensed milk
1 teaspoon salt
7 ozs lukewarm water

Method:
Mix condensed milk, salt and water. Add water mixture to flour gradually.
Mix the flour into a dough and knead until smooth.
Make sure the texture of the dough is not too sticky. Add a little more water  if dough is not soft to touch.
Knead into a smooth, soft, elastic dough, about 10 to 20 minutes. or longer when the room is cold.  It should be a bit sticky, but not wet.
Cut into 6 equal pieces about 3 ozs each. Form into balls and coat each of the balls with olive oil or ghee.
Put them on a baking sheet and cover them with plastic wrap and allow them to rest at room temperature for 6 to 8 hours or  it can be allowed to rest overnight. The dough can be refrigerated at this point.
Make sure when you use dough that has been in the refrigerator that you allow it to  come to room temperature about 75 - 80 degrees F. Dough should be warm to touch as this would be more elastic and easier to work with.

Oil the surface with ghee or olive oil. Coat your hands with oil. Flatten a dough into a thin circle and start pulling into paper-thin sheet. For more detail on how to make roti canai. see this video. http://www.youtube.com/watch?v=rqUTyUjO8mI&feature=related.