Roti canai

Step 1

Combine the flour and salt in a large bowl. Make a well in the centre. Add the water and stir to combine. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Flatten the dough into a disc and cut into 8 equal portions.

Step 2

Shape each dough portion into a ball. Use a lightly floured rolling pin to roll out 1 portion of dough to a 20cm-diameter disc. Cover the remaining dough portions with plastic wrap. Brush the disc with a little melted butter. Roll into a log to enclose the butter. Coil the dough into a scroll shape. Flatten the scroll into a disc. Use a lightly floured rolling pin to roll out the disc until 15-20cm in diameter. Repeat with the remaining dough portions.

Step 3

Place a deep, heavy-based frying pan over medium-high heat and brush with a little oil. Cook 1 roti for 2 minutes each side or until puffed and golden. Transfer to a serving platter and cover with a clean tea towel to keep warm. Repeat with the remaining roti.