1 teaspoon salt
5 tablespoons oil
1 egg
6.75 fluid ounces water
0.9 ounces butter
condensed milk to taste
Pour flour into a large mixing bowl. Create a hole in the center and add egg, salt, and oil. Start kneading the dough with your hands while gradually adding the water. Knead until you get a smooth dough, bouncing back slightly when poked. Transfer the dough to a bowl and cover with a damp towel for 1 hour. Using both hands, pull and stretch the dough multiple times. Divide the dough into pieces, each weighing 2.5-2.8 oz. Shape them into balls by pulling the dough downward a few times. Apply a generous amount of melted butter to each. Transfer each ball to a mixing bowl and cover with a damp towel for 30 minutes. After resting, flatten the dough balls as thinly as possible, using your hands. For an extra thin layer, ‘throw’ them onto a flat work surface, which stretches the dough even further. Alternatively, use a dough roller. Pick up one edge of the stretched dough and slowly let it come into your other hand. Stretch out each dough one more time. For a crispy dessert, stretch out very thin. For a softer result, keep your dough a bit thicker. Fry each roti with 1 tablespoon of oil, and add a small amount of the remaining melted butter. Fry each side until golden-brown and crisp. Serve immediately and top with sweetened condensed milk/granulated sugar.
Notes: Thoroughly knead the dough until it's elastic, and roll as thinly as possible. Fry each roti separately. Don't flip your roti too often, this can break its structure.