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Measurements
      Title: Roti Canai
 Categories: Breads, Indian, Dkuhnen msn
      Yield: 12 roti
 
      2 lb Plain flour
      2    Eggs, beaten
      1 t  Salt
  2 1/2 T  Sugar
  3 1/2 oz Buttter or ghee, melted
      2 c  Water
      2 T  Condensed milk
    1/2 c  Ghee or oil for frying
 
  Sift flour into a mixing bowl, add eggs, salt, sugar and melted
  butter. combine water with the condensed milk and add to the mixture.
  Mix well to make a soft dough.  Roll dough into a ball and cover with
  a damp cloth. Leave to rest in a warm place for 30 minutes.  Divide
  dough into 12 small balls.  Coat in ghee or oil, cover and leave to
  rest for a minimum of 20 minutes or up to 4 hours.  Heat an iron
  griddle or heavy pan and coat with oil.  Flatten dough balls and
  stretch out as far as possible.  Fold edges inward, continue until
  you have a round shape 6-inches in diameter.  This is required to
  give the bread a layered texture.  Fry the roti individually until
  crisp and golden, adding more ghee or oil as necessary. Helpful hint:
  Most home cooks use the bottom of a very large cooking pan and with
  oiled hands, slowly stretch and push the dough out.


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