Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup warm water
  • 2 tbsp vegetable oil
  • ½ cup melted butter or ghee
  • Extra flour for rolling

Method

  1. Mix flour and salt. Add warm water and 2 tbsp oil; knead for 8–10 minutes until smooth.
  2. Cover and rest for 30 minutes.
  3. Divide into 8–10 balls. Cover and rest another 15 minutes.
  4. Roll one ball as thin as possible. Brush generously with melted butter/ghee.
  5. Fold or roll the dough into a long strip, then coil it into a spiral. Tuck the end underneath.
  6. Rest the coils for 10 minutes.
  7. Roll each coil gently into a round flatbread, about 3–4 mm thick.
  8. Heat a skillet over medium heat. Cook each flatbread for 2–3 minutes per side, brushing with a little butter/ghee, until golden and flaky.
  9. Immediately cover with a clean towel and gently press/crush the bread between your hands to separate the layers.

Key trick: The thinner you roll the first layer and the more generously you grease it, the more flaky layers you’ll get like in the picture