Roti prata

Method

1. Combine flour, salt and sugar in a large bowl. Whisk the egg with the warm milk; pour into the flour.
2. Knead 10 minutes to a soft, very smooth, slightly tacky dough. Add a splash more milk if dry.
3. Brush the dough with melted ghee, place in a bowl, cover with cling film, and rest 6 to 8 hours at room temperature. This long rest is essential for the elasticity that lets the dough stretch paper-thin.
4. Divide the dough into 8 balls. Brush generously with oil; soak each ball in a tray of vegetable oil for 30 minutes more (this is the canonical technique).
5. Lightly oil a large smooth surface (a marble counter is ideal). Take a ball and press flat to a disc, then stretch and flip the disc against the counter in a flicking motion, working it thinner and thinner until it is almost translucent and 50cm wide.
6. Drizzle with melted ghee. Fold the four sides inwards over the centre to form a square envelope, sealing the layers.
7. Heat a large flat skillet or tawa over medium-high heat. Add 1 tablespoon ghee.
8. Slide the folded prata into the pan. Cook 90 seconds per side, pressing down with a spatula, until deep golden and shatteringly crisp.
9. Lift onto a plate. Slap it from both sides between two open hands to flake the layers (the canonical Singapore mama-shop move).
10. Serve immediately with curry sauce on the side. For the kosong version, sprinkle sugar inside before folding.