Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.
Sift the flour and salt together.
Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
Leave for 2-3 hours or overnight.
Divide dough into 8 equal parts.
Shape it into balls.
Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
Roll up dough and twist it into a coil. Pressing one open end onto the top.
Roll it again as thin as possible into a round shape.
Beginning at one of the open ends, roll up dough tightly and coil it again as before.
Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
Heat a pan.
Bake individually over a moderate heat.
Turn it over and spread a little ghee on it until both sides are golden brown.
Serve roti canai with curry dhal or sugar.