To begin, sift the flour into a large bowl and stir in the salt. Add the condensed milk, oil, and half the warm water. Mix with your fingers or a wooden spoon until a shaggy dough forms. Gradually add more water as needed to bring the dough together without it becoming sticky.

Knead the dough on a lightly oiled surface for 10 minutes until it becomes smooth, elastic, and slightly glossy. Divide into 4 equal balls. Coat each with oil and place them in a greased container. Cover with cling film and rest at room temperature for at least 1 hour (or overnight in the fridge for better flavour and stretch).

While the dough rests, prepare the curry. Heat oil in a saucepan over medium heat. Add onions and sauté until golden. Stir in garlic, ginger, and curry powder. Cook for 1 minute to release the aroma.

Pour in the coconut milk and water. Add lentils or chicken if using. Simmer on low heat, stirring occasionally, until the lentils are tender or the chicken is fully cooked, roughly 20 minutes. Season with salt to taste. Set aside and keep warm.

Once the dough has rested, generously oil your work surface and hands. Take one dough ball, flatten it slightly, and gently stretch it outwards with your fingertips, rotating as you go. The goal is to create a large, thin sheet, almost transparent.

Drizzle the stretched dough with melted butter or ghee. Fold the edges inward like an envelope, forming a square or coil, depending on preference. Repeat with the remaining dough balls.

Heat a heavy based frying pan or griddle over medium to high heat. Lightly grease with oil or ghee. Place one roti on the pan, seam side down. Cook for 2–3 minutes per side until puffed, golden, and crispy in spots.

Use two spatulas or the edge of your hands to lightly “fluff” the roti once cooked, clapping the sides helps create layers and flakiness. Transfer to a plate and cover loosely with a tea towel to keep warm.

Repeat the cooking process for all the rotis. Adjust the heat as needed to prevent burning, and re-grease the pan lightly between batches.

Serve the roti warm with the curry on the side or poured over. Garnish with fresh coriander if desired. For extra depth, offer sambal, pickled onions, or a soft boiled egg. Best enjoyed fresh and hot.