3 cups flour
1 teaspoon salt
1 cup water
½ egg, whisked
2 tablespoons butter, or oil
Extra oil – rice bran oil
Sweetened condensed milk (1tblsp - 1 tbls off the water and add the condensed milk option)
In a large bowl, combine the flour and salt. Add water and egg and mix until a dough forms, then turn out and knead for 5 -10 minutes until smooth and like clay. Roll into a cylinder and divide into 10-12 balls. Knead each until smooth, shape into a ball, smother in butter (or ghee or oil) and put into a clean bowl. Dough balls can touch as long as they are well oiled. Cover and set aside for at least 2 hours to allow gluten (in the flour) to relax.
Oil the work bench. Take each ball and press out to a disc as big as your palm. Then throw, roll or stretch out until a very thin circular shape. Fold in, in three sides, until a rough smaller disc is formed (about 15 cm across).
Heat a heavy based fry pan and oil it well. Fry each roti until golden on one side, then flip. They will puff up slightly. NB: like pancakes, the first one is often not the best one!