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about one hundredml milk (Recipes by ingridients milk) about fiftyg unsalted butter, melted about one egg, lightly beaten about two about one/about two cups (three hundred and seventy-fiveg) plain, flour (Recipes by ingridients flour) plus extra to dust about two teaspoons caster sugar Canola oil sprayStep about one Place, milk (Recipes by ingridients milk) butter, egg and about one hundredml water (Recipes by ingridients water) in a large jug and mix well. Place, flour (Recipes by ingridients flour) sugar and about two teaspoons table salt in a bowl and make a well in the centre. Pour liquid mix into well and stir to form a sticky dough. Using floured hands, knead on a heavily floured surface to a soft, smooth dough. Cover and stand for twenty minutes. Step about two Divide dough into sixteen pieces and spray with oil. Spray a marble slab or flat work surface with the oil. Roti Canai Recipe. Working with one dough ball at a time, use oiled hands to flatten dough on the oiled surface, tugging at the edges to stretch it out to about about fifteencm wide and about two-fivemm thick. Step about three Heat a large crepe pan or barbecue hotplate on medium-high heat. Cook each roti, pressing down as it bubbles to cook evenly, for about one minute on each side or until golden and slightly charred..
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