Roti Canai

In a large mixing bowl, combine lukewarm water, condensed milk, melted butter or ghee, salt, and sugar. Stir until thoroughly combined.

Add the all-purpose flour to the wet ingredients. Stir with a spatula until a shaggy dough forms, then switch to hands and knead until all dry flour is incorporated. Add up to 3 tsp more water if needed. The dough will be rough.

Cover the bowl and let the dough rest for 15 minutes.

Knead the dough for about 30 seconds until it becomes smooth.

Divide the dough into 10 equal portions (about 100g each). Shape each portion into a smooth, tight ball. Pour about 1/3 cup of neutral oil into a tray, spread it evenly, and coat each dough ball generously in oil.

Cover the tray tightly and let the dough rest at room temperature for at least 1 hour, or up to 3 hours for better results. For best results, refrigerate overnight, then bring to room temperature for 1 hour before proceeding.

Take one dough ball and stretch it into a large, translucently thin sheet by tossing and stretching or rolling and stretching.

Fold the top and bottom sides of the stretched dough sheet to the center, then fold the left and right sides to the center, creating a layered square or rectangle.

Add a little more oil to the shaped dough and set it aside to rest while you shape the other dough balls.

Preheat a non-stick skillet over medium heat for 2-3 minutes.

Right before cooking, stretch the shaped roti one more time. Add 2-3 tbsp of ghee or oil to the shimmering pan and place the roti in. Cook until the bottom is golden brown. Press down lightly with a spatula if it puffs up.

Flip the roti and cook the other side until lightly golden. If using oil, add 1-2 tbsp of butter to the pan, swirl to melt, and coat both sides of the roti. Continue cooking until golden.

Transfer the cooked roti to a clean tea towel. Allow to cool slightly for 30 seconds, then vigorously clap the roti between your hands using the tea towel to protect them, until it is fluffed up and flaky.

In a small pot, heat 1/2 cup of coconut milk over medium heat. Reduce until thick, bubbly, and the coconut oil starts to separate, about 5 minutes.

Add the Thai red curry paste to the pot. Stir and fry with the coconut milk until a red oil separates. Add turmeric and five spice/garam masala, stirring constantly for 20 seconds.

Immediately add the remaining 1/2 cup coconut milk, water, and fish sauce (or soy sauce). Cook for 5 minutes, stirring occasionally.

Add sugar and salt to taste. If the consistency is too thick, thin it out with more water. The sauce should be the consistency of heavy cream with a slick of red oil on top.