This popular Malaysian flat and fried Indian bread made from flour, egg and ghee looks easy to make but I can assure you it is a challenge to get right.
The dough has to be flattened, oiled, tossed and stretched thin and then folded to create a multi-layered flat bread, that when cooked becomes brown and crispy with soft and chewy insides.
It was interesting to watch the oiled dough being tossed, flipped and cooked into a delicious roti canai at Mamak Restaurant in Melbourne.
