In a large mixing bowl, combine flour, salt, and sugar.

Add evaporated milk, water, and oil. Mix until a dough forms.

Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.

Divide the dough into small balls (about the size of a golf ball).

Coat each ball lightly with oil, cover with a damp cloth, and let them rest for at least 4 hours (or overnight for best results).

On a greased surface, flatten a dough ball and stretch it outwards, using your hands to make it as thin as possible without tearing. It should be nearly translucent.

Fold the edges inward to create layers and shape into a circle.

Heat a non-stick pan or griddle over medium heat.

Place the shaped dough onto the pan and cook until golden brown on both sides, flipping as needed. Press gently with a spatula for even cooking.

Once cooked, stack the rotis and lightly clap them between your hands to fluff them up. Serve immediately with your choice of accompaniments.