Roti tisu

Step 1: Mix 10 ½ oz plain flour, 1 tsp salt, 1 tbsp caster sugar, 2 tbsp sweetened condensed milk, ¾ cup warm water and 1 tbsp ghee in a bowl, then knead on the counter for 10 minutes until very smooth, soft and elastic.

Step 2: Divide into 4 balls, coat each generously in 3 ½ tbsp neutral oil, and leave in an oiled, covered dish at room temperature for at least 6 hours or in the fridge overnight (bring back to room temperature for 1 hour).

Step 3: Oil a clean, smooth counter with some of 3 ½ tbsp neutral oil. Flatten a ball with oiled palms, then lift and pull the edges outwards, working round, until the dough is a translucent sheet about 60 cm across. Small holes don't matter.

Step 4: Heat a large flat griddle or the widest frying pan you have over a medium heat. Lift the sheet by two edges and drape it onto the pan, folding any overhang underneath.

Step 5: Cook for 2–3 minutes, without turning, until the underside is golden and crisp and the whole sheet is dry and rigid. Brush with ⅓ oz butter and sprinkle with 1 tbsp granulated sugar.

Step 6: Slide it off, roll it loosely into a cone and stand it on the plate; it sets firm in a minute. Repeat with the other three balls, using the rest of 1 oz butter and 3 tbsp granulated sugar. Serve at once.