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Place all the above ingredients into the bowl


130ml vegetable oil for soaking the dough
50g margarine

Making the dough
1. Place all the above ingredients into the bowl and mix well. Add the water gradually into the while it is mixing the dough for about 8 minutes.
2. Take out the dough from bowl and knead into smooth elastic dough. It takes about 5 minutes. It should be sticky, but not wet.
3. Cut dough into 120g pieces and knead again to form into a smooth elastic dough and place the dough on the deep tray.
4. Wrap dough with margarine and place the dough on tray with vegetable oil on bottom of tray. Cover the tray with cling wrap. Allow dough to rest at room temperature for at least 4 hours or overnight.
5. Prepare your workspace: If the dough was prepared the day ahead, allow the dough to come to a warm room temperature. Warm dough is more elastic and easier to work with. Clean work bench and coat the bench with vegetable oil.
6. Press with your buttered palm to flatten dough into a 10cm round disk, stretching the dough to 45cm paper thin round sheet and pull the dough slightly thinner around edges. Fold the dough into a 12cm x 18cm rectangle.
7. Just before serving, seal both sides of the rectangle Roti with medium heat until golden brown, and cut Roti Canai in bite size pieces and serve with curry.