👨‍🍳 조리법

1. 1

   Prepare the dough: In a large bowl, combine the flour, salt, and sugar. Make a well in the center. Pour in 200ml of warm water and the melted ghee (reserve about 2 tbsp for later). Add the condensed milk if using. Mix with your hands or a spatula until a shaggy dough forms. Gradually add more warm water, a tablespoon at a time, until the dough comes together. Knead on a lightly floured surface for about 10-15 minutes until smooth, elastic, and no longer sticky. The dough should feel soft and pliable.

   ⏱️ 15 minutes
2. 2

   First rest: Lightly grease the bowl with some of the reserved ghee. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp cloth. Let it rest in a warm place for at least 1.5 hours, or up to 3 hours. This resting period is crucial for developing gluten and making the dough easier to stretch.

   ⏱️ 1.5 hours
3. 3

   Divide and shape: After resting, the dough should be very soft. Lightly grease your hands with ghee. Divide the dough into 6 equal portions. Roll each portion into a smooth ball. Place the dough balls on a lightly greased surface, cover with plastic wrap, and let them rest for another 15-20 minutes. This second rest makes stretching much easier.

   ⏱️ 20 minutes
4. 4

   Stretch the dough: Generously grease a clean, flat surface (like a countertop or large cutting board) with ghee. Take one dough ball and flatten it slightly with your palm. Using your fingertips, gently start stretching the dough from the center outwards, rotating it as you go. The goal is to stretch it as thinly as possible, almost like a translucent film, without tearing. You can also lift and gently pull the edges to help it stretch. If it resists, let it rest for a few more minutes and try again. Aim for a large, thin circle.

   ⏱️ 10 minutes per roti
5. 5

   Fold the dough: Once stretched very thin, drizzle a little more ghee over the surface. Fold the dough into a square or rectangle by bringing the edges towards the center, creating multiple layers. You can also gently 'slap' or 'throw' the dough onto the surface to help stretch and create thin layers, a technique that takes practice. Fold it into a neat square, about 4-5 inches wide.

   ⏱️ 2 minutes per roti
6. 6

   Cook the roti: Heat a lightly greased flat griddle or non-stick frying pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates quickly. Carefully place the folded roti onto the hot griddle. Cook for about 1-2 minutes per side, until golden brown and slightly puffed. Press down gently with a spatula to ensure even cooking and crispiness. If using egg, brush the top with beaten egg just before flipping.

   ⏱️ 2-3 minutes per roti
7. 7

   Fluff and serve: Once cooked, remove the roti from the griddle. Gently press and 'fluff' it by clapping it between your hands or pressing the edges to separate the layers, creating a wonderfully flaky texture. Serve immediately with warm dhal curry.

   ⏱️ 30 seconds per roti