Mughlai Paratha from Lahore

Ingredients

• 250 g of flour
• 1/2 cup of oil
• 1/2 cup of cold water
• 1/2 cup of milk
• 1 tablespoon of sugar
• 1/2 tablespoon of cinnamon powder
• 1/2 tablespoon of cardamom powder
• 1/4 tablespoon of ginger powder
• Salt to taste
• 1/2 tablespoon of sugar for dusting
• Oil for frying

Method

1. In a bowl, mix the flour with the oil, cold water, milk, sugar, cinnamon, cardamom, and ginger until you get a homogeneous dough.
2. Cover the bowl and let the dough rest for 30 minutes.
3. Divide the dough into 4-6 pieces and form small balls.
4. Flour the work surface and roll each ball into a circle, dusting with flour as needed.
5. Fry the paratha in a pan with a little oil until they become golden and crispy.
6. Dust them with sugar before serving.