Combine flour, salt and sugar in the stand mixer bowl with the K-beater attachment. Make a well in the centre of the dry ingredients and add the water, condensed milk, ghee and egg.

Turn the mixer on a low speed gradually turning the speed up until the dough combines into a ball.

Replace the attachment with a dough hook and knead until smooth and elastic. Tip out the mixture onto a clean bench and roll into a cylinder and divide the dough into ten pieces.

Knead each piece a few times to achieve a smooth texture, then shape into a ball. Gently cover each ball with ghee and rest in a bowl alongside each other. Cover with plastic wrap and allow to rest at room temperature, overnight.

After resting the dough overnight, you will find the dough soft and stretchy.

Start by oiling a substantial area of the table liberally. Place one dough ball onto the table and press down with the palm of your hand while moving it in a circular motion. This is just to flatten and smoothen out the surface of the dough as much as possible before you stretch it. It takes a bit of practice.

Fold one-third of the way in on either side of the circle, so you have three layers of roti on top of each other, then fold this elongated shape into thirds again, so you end up with a squarish-shaped roti.

Heat up your fry pan on high heat with a dash of vegetable oil and pan-fry the roti until golden blisters appear on both sides. When cooked, immediately slide the roti onto a chopping board, wrap your palms around the edges and smash your hands together so the roti bunches up and flakes. Rotate the roti and do this several times while it is still hot. Serve with your favourite curry.