Preparing the dough
- Combine the flour, salt, sugar, and ¼ cup of ghee in a mixing bowl. Using a stand mixer (with paddle attachment) set on low, mix the ingredients until you get a clumpy mixture.
- Add the egg, milk and water. Continue mixing with the paddle attachment until a smooth elastic dough is formed.
- Knead until the dough is soft, and portion into 8 equal balls. Slather each portion with a teaspoon of ghee. Cover lightly and allow to rest at room temperature for 4-6 hours.
- You could leave the dough to rest overnight in the fridge, but make sure to warm it up to room temperature before working on it again.
Preparing the Roti
- Now, you’ll need to flatten out the dough. Coat your hands liberally with ghee, and prepare your working area by coating with some ghee.
- On your work surface, flatten a ball of dough with the ball of your palm. You want a flat, round piece of dough about 0.5cm thick.
- Then you will need to stretch out the dough. Slowly pull outwards to thin the dough, before pressing the dough back onto the work surface. Repeat until the dough is paper thin.
- You want the dough to be paper thin, almost see-through. This will take a bit to master, and the dough can stretch out quite big – up to 60cm in diameter.
- Next you fold the edges of the circle of dough to the center, this will give you a square shaped piece of roti.
- Pan fry your roti in a lightly oiled skillet or frying pan. Pany fry until both sides are golden brown. Serve hot with the condiment of your choice; this could be curry, dhal, or even condensed milk.