Roti Canai revised - (Mini Spiral Roti)

A couple of weeks ago, Pinky and I hopped over to the local Malaysian restaurant down to the street to satisfy our cravings for freshly made roti canai. I was given a delightful surprise when a fellow classmate of mine from Uni popped out of the kitchen! I thought to myself; SCORE! Now I can get someone to teach me how to make good roti! I casually dug for a couple of roti tricks and tips from him over the week and decided it is time to revise my roti skills.
For those who have no idea what I'm going on about....click here to have a peek at my past roti escapades. I used the same roti recipe; from Kuali; by Amy Beh.

400g plain flour, sifted 1/2 tsp salt 20g sugar 40g margarine 1 egg, lightly beaten 1/2 cup milk 1/2 cup water Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form a soft dough. Leave to rest for 20-30 minutes.

Instead of folding the corners in this time, I rolled the thinly stretched roti dough; starting off from one corner, into a long cyclindrical shape. I then cut them into short 1 inch pieces and stood them spiral design facing up.
Leave them for about 20 minutes before you handle them again. Heat up the skillet/flat based pan and smear it with a drizzle of margarine. Take a little chunk of rolled dough and flatten it into a 6cm circle from the top. I used a tiny rolling pin to help flatten it evenly. Fry them till golden on both sides. After removing it from the pan, lay them flat on your work surface and get them crisp and fluffy by giving them a couple of smacks! (new trick i learnt). Imagine clapping you hands with an open palm with a roti in the middle. They turned out yum; a little too tiny though. I personally feel the mini-roti's are absolutely adorable! I could pick them up with two fingers and dunk them straight into delicious curry! Definitely better than my last attempt.