Warqi paratha

Step 1: Mix 10 ½ oz plain flour (maida), 1 tsp sugar and ¾ tsp salt, then rub in 3 tbsp ghee with your fingertips until the flour feels like damp sand.

Step 2: Add ¾ cup whole milk gradually and knead for 6–8 minutes to a soft, smooth, supple dough. Cover and rest for 30 minutes.

Step 3: Roll the whole dough on a lightly floured surface into a large, very thin rectangle, about 40 × 30 cm. Spread a third of 1 ⅛ oz ghee over it and dust lightly with 1 tbsp plain flour (maida).

Step 4: Fold the rectangle in thirds like a letter, then in thirds the other way, to make a square parcel. Roll it out again into a rectangle.

Step 5: Spread another third of the 1 ⅛ oz ghee, dust with 1 tbsp plain flour (maida) and fold the same way. Wrap and chill for 15 minutes.

Step 6: Roll it out once more, spread the last of the 1 ¼ oz ghee, dust with the last 1 tbsp plain flour (maida), then roll the sheet up tightly from a long side like a Swiss roll.

Step 7: Cut the roll into 6 pieces. Stand each piece on its end, press it flat and roll it gently into a 15 cm round or square, about 5 mm thick. Don't press hard or you'll squash the layers.

Step 8: Heat a tawa over a medium-low heat. Cook a paratha for 2 minutes until the underside is set and lightly spotted, then flip.

Step 9: Spoon 1/2 tbsp of 3 tbsp ghee around it and cook slowly, flipping every minute, for 3–4 minutes more, until both sides are deep golden and crisp and the layers separate at the edges. Too high a heat browns the outside before the inside layers cook.

Step 10: Crush the hot paratha lightly between your palms, pushing the edges inwards, to open up the layers. Serve straight away.