Name: Roti Canai/Paratha (Indian Pancake)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Warm water - ¾ cup; Salt - 1 teaspoon; White sugar - 1 pinch; All-purpose flour - 4 ¾ cups; Clarified butter (ghee) - 3 ½ tablespoons; Egg - 1; Water - 1 teaspoon; Ghee (clarified butter), divided - 2 tablespoons

Ingredients for - Roti Canai/Paratha (Indian Pancake)

1. Warm water ¾ cup

2. Salt 1 teaspoon

3. White sugar 1 pinch

4. All-purpose flour 4 ¾ cups

5. Clarified butter (ghee) 3 ½ tablespoons

6. Egg 1

7. Water 1 teaspoon

8. Ghee (clarified butter), divided 2 tablespoons

How to cook deliciously - Roti Canai/Paratha (Indian Pancake)

1 . Stage

Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.

2 . Stage

Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.

3 . Stage

Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.

4 . Stage

Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.