Malaysian Roti Tisu

Step 1

In a large bowl, mix 2 cups flour, 1/2 tsp salt, 1 tsp pandan paste, and 2 tbsp sugar. Gradually add 3/4 cup water, stirring until a shaggy dough forms.

Step 2

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 20 minutes.

Step 3

Divide the dough into 4 equal balls. Roll each ball into a very thin circle, about 10 inches wide, using a rolling pin.

Step 4

Heat a large skillet over medium-high heat and brush with 1 tbsp oil. Cook one roti at a time for 1-2 minutes per side, until golden spots appear and the edges crisp.

Step 5

While still hot, shape the roti into a cone by folding it around your hand or a rolling pin. Let it cool on a wire rack to crisp up.

Step 6

Repeat with remaining dough, brushing the skillet with oil as needed. Serve immediately, optionally with extra sugar or condensed milk.