In a mixing bowl, combine whole wheat flour, ghee (for dough), milk, sugar, salt, and lukewarm water.

Knead into a hard dough.

Cover and let it rest for 15-20 minutes.

Divide the dough into equal portions and shape them into balls.

Apply some oil on the balls and cover it. Keep it aside for another 5 to 10 minutes.

Spread a little oil or ghee on the table top.

Place a ball on the oiled surface and roll it into a thin sheet using a rolling pin.

Apply some ghee or oil on the rolled sheet and dust it with a little refined flour.

Make small pleats and roll into a round ball.

Repeat the pleating and rolling process with the remaining balls.

Cover the balls and let them rest for 5 minutes.

Take the rested balls and roll them out like chapati.

Heat a non-stick tawa (griddle).

Place the rolled parotta on the hot tawa.

Drizzle a little ghee or oil around the edges.

Cook on both sides until lightly brown and crisp.

Serve hot with Kappa stew or Kerala Kadala Curry.