Technical breakdown of the different recipes/ingredients used in Roti Canai variations?

Hey there.

Son of a Malaysian here. Born and raised in the UK, but obvious very fond of the food from my mother’s homeland!

I’ve tried making Roti Canai myself a few times and it’s… ok. Always just missing that correct aftertaste from the dough as you chew but still alright.

Anyway, will attempt to make it again soon. But now I’m trying to figure things out properly.

My main challenge is that obviously everyone has a different opinion on how this roti should be made.

Some say ghee, some say vegetable oil. Some have condensed milk, some have egg. So many differences.

What I’m looking for is a whether anyone has done a technician breakdown into what each of these ingredients actually do to the recipe, maybe from a food scientist or something.

If anyone can help, even with just their experiences, that would be great!