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1
Mix and Knead the Dough
10 Mins
Room temperature
Dissolve the sugar and salt in the lukewarm water, then pour it into the flour with the beaten egg. Mix into a shaggy dough, then knead on the counter for 8 minutes until smooth, soft and slightly tacky.
Knead until the dough is smooth and springs back slowly when poked — under-kneaded dough tears when stretched.
Done when: A smooth, soft dough that springs back slowly when poked.
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2
Rest the Dough
30 Mins
Room temperature, covered
Divide the dough into 4 equal balls, coat each one in a little melted ghee, cover with a damp cloth and rest for 30 minutes. The 30 minutes of resting is passive time inside the 45 minutes of preparation.
Keep the cloth damp: a dry skin on the dough balls makes them tear.
Done when: Relaxed, glossy dough balls, soft and easy to press flat.
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3
Stretch Paper-Thin
10 Mins
Room temperature
Oil the counter and your hands. Take one ball and press it flat, then lift and stretch it from underneath with the backs of your hands, turning as you go, until it is a large sheet so thin you can almost see through it. Patch any small holes by folding the edge over.
Stretch from underneath with the backs of your hands, not your fingertips — fingertips poke holes.
Done when: A large, even sheet, thin enough to see light through, with no holes.
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4
Fry Until Crisp
5 Mins
Medium heat, about 175°C (350°F)
Brush a large flat pan or griddle with ghee over medium heat. Lay the sheet in the pan and fry for 1 to 2 minutes a side, brushing with a little more ghee, until golden, blistered and crisp. Lift out and keep warm while you fry the rest.
The pan must be hot before the sheet goes in: a cool pan makes a greasy, chewy roti instead of a crisp one.
Done when: Golden, blistered sheets, crisp to the touch and smelling of ghee.
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5
Fold into a Cone
2 Mins
Room temperature
While each sheet is still hot and flexible, brush it lightly with condensed milk and fold it into a tall cone, pressing the base together so it stands. Work fast — the sheet stiffens as it cools.
Fold while hot: once the sheet cools it turns brittle and shatters instead of folding.
Done when: A tall, crisp cone that stands on its own on the plate.
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6
Sweeten and Serve
3 Mins
Room temperature
Stand each cone on a plate, drizzle a little more condensed milk over the outside and dust generously with sugar. Serve at once, while the cone is still warm and crisp.
Serve immediately: roti tissue softens within minutes, so it never waits for the table.
Done when: A tall golden cone, glossy with condensed milk and dusted with sugar.
auto_awesome Finishing Touches & Plating
Stand each cone on a plate, drizzle with condensed milk, dust with sugar, and serve at once — roti tissue waits for no one.
Malaysia
1h 10m
