Flaky Roti Paratha (Malaysian Roti Canai)

Preparation Time:
Dough Prep: 20 minutes
Resting Time: 1-2 hours
Cooking Time: 15-20 minutes

For the Dough:

2 cups all-purpose flour
1/2 tsp salt
1 tbsp sugar
2 tbsp ghee (clarified butter) or vegetable oil
3/4 cup water (adjust as needed)
Extra ghee or oil for greasing and cooking

For Layering:

4 tbsp melted ghee or vegetable oil for layering

Prepare the Dough:

In a large mixing bowl, combine flour, salt, and sugar.
Add ghee or oil and mix with your hands until crumbly.
Slowly add water while kneading until a soft dough forms. Knead for about 10 minutes until smooth and elastic.
Divide the dough into small balls (about the size of golf balls), grease each ball with oil, and let them rest for 1-2 hours, covered with a damp cloth.

Rolling and Layering:

After resting, take one dough ball, flatten it slightly, and generously grease your work surface and rolling pin.
Roll the dough as thin as possible until it is almost transparent. Apply melted ghee/oil on top.
Starting from one edge, fold or pleat the dough into a long strip and then roll it into a coil. Press down lightly to flatten it back into a disk.

Cooking the Paratha:

Heat a flat skillet or griddle over medium heat.
Roll out each coiled dough ball again into a round (about 6 inches wide).
Cook the paratha on the hot skillet, brushing with ghee/oil, until golden brown and flaky on both sides, about 2-3 minutes per side.

Serve:

Serve hot with your favorite curry, dal, or chutney.

Tips:

Let the dough rest adequately for softer, flakier layers.

Please be generous with oil or ghee when folding and cooking to make sure you have crispy layers.
For extra fluffiness, clap the cooked paratha between your hands to separate the layers.
Enjoy your delicious flaky Roti Canai!