Method

• 1.
  Place milk, butter, egg and 100ml water in a large jug and mix well. Place flour, sugar and 2 teaspoons table salt in a bowl and make a well in the centre. Pour liquid mix into well and stir to form a sticky dough. Using floured hands, knead on a heavily floured surface to a soft, smooth dough. Cover and stand for 20 minutes.

• 2.
  Divide dough into 16 pieces and spray with oil. Spray a marble slab or flat work surface with the oil. Working with one dough ball at a time, use oiled hands to flatten dough on the oiled surface, tugging at the edges to stretch it out to about 15cm wide and 2-5mm thick.
• 3.
  Heat a large crepe pan or barbecue hotplate on medium-high heat. Cook each roti, pressing down as it bubbles to cook evenly, for 1 minute on each side or until golden and slightly charred.