Roti Canai/Paratha (Indian Pancake)

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  ¹⁄₁₆ tsp or 0.3g

• Wheat flour

  White, cake, enriched

  4 ¾ cup unsifted, dipped or 651g

• Butter

  Unsalted

  3 ½ tbsp or 50g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Water

  Plain, clean water

  0.02 cup or 5g

• Purity Farms Ghee Clarified Butter

  Dr. Clark's Purity Products

  200g

Directions

1. Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.
5. (source: https://www.allrecipes.com/recipe/247233/roti-canaiparatha-indian-pancake/)