Flaky Ghee Chapati

Method

1. Warm the milk and water together in a small saucepan on low heat for 1 min 30 sec, until just lukewarm (about 40 °C, comfortable on your wrist); hot liquid would make the dough tough.

   Add in this stepMilk 80 mlWater 70 ml

   low heat

2. Mix the flour, salt and sugar in a bowl, rub in a little of the ghee, then add the warm liquid gradually and knead for 10 min into a very soft, smooth dough that barely sticks to your hands.

   Add in this stepPlain (all-purpose) flour 250 gSalt ½ tspSugar 1 tspGhee (clarified butter) 0.6 tbsp

3. Cover and rest at room temperature for 1 h. This long rest makes the dough stretchy enough to roll almost see-through without tearing.

4. Make the layering paste: stir the softened ghee with the flour until smooth and spreadable, like soft butter.

   Add in this stepGhee (clarified butter) 1.6 tbspPlain flour (for the layering paste) 2 tsp

5. Divide the dough into 4 balls. Roll each as thin as you can on a lightly oiled counter, about 30 cm across, so you can almost see the counter through it. Spread with a thin coat of paste, then pleat it back and forth like a paper fan into a long strip. Stretch the strip gently, coil it into a tight spiral and tuck the end under. Cover and rest the spirals for 20 min.

6. Heat a heavy 24 cm pan on medium heat. Gently roll a spiral into a 20 cm circle, pressing lightly so you do not squash the layers. Cook in the dry pan until bubbles appear, flip, brush with ghee, flip again and brush the other side; press the edges with a spatula so the layers puff. Cook for about 3 min per chapati in total, until crisp-edged and spotted golden brown.

   Add in this stepGhee (clarified butter) 1¾ tbsp

   medium heat

7. As each comes off the pan, hold it on its edge and crush it gently between your palms to open the layers, then stack it under a clean cloth. Serve warm.