Roti Canai cooking tips? I am in love with Roti Canai, but I recently moved to a small island. 

My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? Can anyone post a recipe or tips for getting it thin, nearly see-through, and crispy and soft when cooked?
A step by step guide from the wikipedia page:

http://chefinyou.com/2009/11/roti-canai-recipe/

reproduced here in case wikipedia changes.