In a mixing bowl, combine flour, salt, milk, ghee, sugar, and lukewarm water.

Knead into a firm dough.

Cover and let rest for 15-20 minutes.

Divide dough into equal portions and roll into balls.

Roll each ball into a thin sheet.

Apply ghee and dust with flour.

Make small pleats like an accordion.

Bring the pleats together.

Roll into a round pinwheel.

Dust in flour and roll into a circular shape.

Heat tawa over medium heat.

Cook parotta without ghee for a few seconds until the raw look goes away.

Drizzle ghee and cook from both sides until lightly brown and crisp.

Serve hot with vegetable kurma or egg roast curry.