Malaysian flaky flatbread (Roti canai)

1. Mix the flour with the sugar and salt, add the egg, milk and water and knead for 10 minutes into a smooth, elastic, soft dough.

2. Divide the dough into 8 equal balls, coat them generously in melted butter and oil, cover and rest for at least 2 hours (or overnight in the fridge).

3. On an oiled work surface flatten a ball by hand, then gently pull the edges to stretch it paper-thin – it doesn't matter if it tears in places.

4. Drizzle the thin sheet with ghee, fold it like a fan into a long strip, then roll it into a coil and rest for 10 minutes.

5. Flatten the coil into a flatbread about 15 cm across and fry in a hot pan with a little ghee for 2-3 minutes per side until golden.

6. After frying, scrunch the bread between your palms ("clap" it) to open the layers and serve warm with dal curry or chicken curry.

Tip: Of Indian Muslim (mamak) origin, it is Malaysia's favourite breakfast and late-night bite. The long rest is the secret: it lets the dough stretch thin without tearing.