iRoti Canai

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, and fine salt.

2. Pour in the warm water gradually, mixing until a shaggy dough forms; add the ghee (reserve some for brushing and cooking) and knead until smooth and elastic, 8–10 minutes. Cover and rest 10 minutes.

3. Divide the dough into 8 equal pieces and shape into tight balls. Use the neutral oil to generously coat your hands and the dough balls, then place the balls in a shallow dish and pour the remainder over them so they sit in an oil bath; this same oil will be used later to grease the work surface. Cover and rest 4–6 hours at room temperature or refrigerate overnight; if chilled, let the dough return to room temperature before shaping, 45–60 minutes.

4. Lightly oil your work surface from the tray. Working with one ball at a time, flatten it into a disk, then gently stretch and thin it out by pulling from the edges and lifting/slapping until it is very thin and almost transparent, 1–2 minutes.

5. Brush the entire surface with some of the reserved fat. Fold the top and bottom edges toward the center, then the sides toward the center to form a neat square with layered folds.

6. Set the folded square aside to relax, 10–15 minutes, while you shape the remaining pieces the same way.

7. Heat a heavy griddle or large skillet over medium heat. Lightly grease the surface with a little of the reserved fat.

8. Gently press a rested square to about 6–7 inches. Cook until the underside is golden with brown freckling and the bread puffs in spots, 1–2 minutes; flip and cook the second side 1–2 minutes more, adding a touch more fat as needed.

9. Remove and clap the roti gently between your hands to separate the layers and enhance flakiness. Repeat with remaining dough.

10. Serve hot, ideally with dhal curry or your preferred curry on the side.