Flaky layered Indian flatbread (Laccha paratha)

1. Mix the flour with the salt, add the lukewarm milk and enough water to make a soft dough. Knead for 8 minutes until smooth, cover and rest for 30 minutes.

2. Divide the dough into 6 balls and roll each into a thin round of about 20 cm. Brush with melted ghee and sprinkle with a pinch of flour.

3. Fold the round into accordion pleats about 1 cm wide to get a long pleated strip. Stretch it gently, then coil it into a spiral and tuck the end underneath.

4. Flatten the spiral with your palm and roll it gently into a 15 cm flatbread; don't press too hard, so the layers stay intact.

5. Cook in a hot pan for 1 minute on each side, then brush with ghee and cook for another 1-2 minutes per side until crisp and spotted golden brown.

6. Clap the hot paratha between your palms so the layers separate and serve at once.

Tip: "Laccha" means "ring" or "layer": the spiral layers are clearly visible in the finished bread. A favourite at Punjabi restaurants alongside buttery curries and dal makhani.