Rolled Roti Flatbread or Malabar Paratha

Cooking time: 00:50

• Warm the milk in a small saucepan to 32 to 37 °C, then dilute with 90 milliliters of warm water. Mix flour, salt, sugar, and baking powder in a bowl. Add the milk and water, kneading until the dough comes together.
• Gradually drizzle in the remaining 30 milliliters of water, kneading well in between. Note: The dough should have the consistency of soft clay – you probably won't need all the water! It should feel moist but not stick to your hands.
• Divide the dough into five or six balls of 80 to 100 grams each. Brush each ball with oil, cover with plastic wrap, and let it rest in the refrigerator for 3 to 4 hours or overnight.
• Roll out the rested dough on a well-oiled surface into 2-centimeter thick circles and let it rest for 2 to 3 minutes. Start with the first disc, gently stretching the dough into a rectangle without tearing it. This takes a bit of practice.
• It's okay to use a rolling pin if that makes it easier. Brush the stretched dough with a thin layer of oil and sprinkle a few pinches of flour over it. Pull the dough between your thumb and forefinger to create an elongated shape.
• Roll into a tight coil, pressing the edge firmly to prevent it from unraveling. Repeat the process with the remaining discs, then cover and let them rest again for 10 minutes.
• Preheat a frying pan over medium to high heat and roll out the dough balls into 10 to 12-centimeter disks. Add a splash of oil to the pan and fry the first Roti for 1 minute. Then flip and fry for an additional 1 minute, then flip every 20 seconds until the Roti is golden and crispy. This should take a total of 3 to 4 minutes.
• Repeat the process with the remaining Rotis and serve immediately or store in an airtight container until ready to eat. It is a tradition to lightly crush the Rotis as soon as they come out of the pan, as this opens up all the layers and makes them exceptionally fluffy and delicious.