Baked Roti Canai with Nutella^® by Chef Reynold Poernomo

METHOD

1. Mix all the wet ingredients together with salt and sugar until dissolved. 
   Then in a mixing bowl combine flour and mix thoroughly until well combined. 
   Use your hands to knead until the dough is not lumpy but shaggy. 
   Allow the dough to rest 15-20minutes, then knead again until a smooth dough is formed, then divide into 10 even pieces (100g each) and shape each piece into a small ball.

2. Place on a tray coated with oil and each ball coated with oil. Cover and allow to rest at room temperature for at least 3 hours or overnight in the fridge (if overnight remove and set aside outside for an hour before stretching). 
   Pre-heat the oven to 170C.

3. Once dough has rested, oil a large working surface. Place the dough onto the oiled working surface and gently stretch outwards from the center to create a circle. Once the dough is roughly 20cm in width, use your hands to gently flip and slap onto the bench, stretching the dough as thinly as possible. Once stretched, trim the edges that may be too thick.

4. Brush melted 35g of ghee all over the sheet of dough and add half a banana that is diced) and spread across in one line and roll the dough over the bananas until a long thin dough is formed. Then roll into a snail from one end to the other. 
   Repeat until all the dough is finished. 
   Place banana roti inside a 10cm baking ring and brush additional 15g of ghee on top, then bake in the oven for 20 minutes. 
   Note: You can store the roti in the freezer for future consumption.

5. Place 150g Nutella^® in a piping bag. 
   Once the roti is baked and cooled down, drizzle 15g of Nutella^® on top before serving and enjoy!