Lachha paratha

Method

1. 1 Knead the flour with warm milk, water, and salt for 12 minutes, then let it rest for 1 hour under a damp cloth.
2. 2 Roll a piece of dough into a very thin sheet, then spread ghee on it and sprinkle rice flour all over the surface.
3. 3 Sprinkling rice flour between the layers holds them apart; only the ghee paste binds them together.
4. 4 Fold the dough sheet into creases like a paper fan, then stretch it out.
5. 5 Twist the dough strip into a spiral shape, then flatten and roll it into a sheet 5 mm thick.
6. 6 Grill the cast iron pan for 3 minutes on each side, then tap the pancake with both hands to release the layers.

With an appliance

• Oven 47 min

  Replace step 6: spray both sides with lachha oil, bake on the middle rack at 230 degrees for 8 minutes and flip after 4 minutes; the layers will cook evenly, requiring less constant monitoring of the pan but with fewer burnt spots, and the pancake will still be tossed while hot.