Varqi parantha 4 cups refined flour (maida) Salt to taste 1 cup milk 2½ tsps sugar ¾ cup pure ghee + to shallow fry Sieve flour with salt. Warm milk slightly and dissolve sugar in it. Make a well in the sieved flour, pour the milk and around half cup of water and mix in gradually. When fully mixed, knead into a soft dough. Cover with a moist cloth and keep aside for ten minutes. Melt ghee and add two-thirds of it to the dough, incorporate it gradually and knead it again. Cover and keep aside for ten minutes. Place the dough on a lightly floured surface and flatten with a rolling pin into a rectangular shape. Apply one-fourth of the remaining ghee evenly over the rolled dough, dust with flour, fold one end to two-thirds of the rectangle and then fold the other end over it to make three folds. Cover and refrigerate for ten minutes. Repeat this entire process thrice. Remove from the refrigerator and flatten into a rectangle around one-eighth inch thick and make round discs of four inch diameter with a round cutter. Then make three crisscross incisions evenly spaced on the surface of each disc. Place the discs on butter paper sheets and refrigerate until ready to serve. Melt ghee on a tawa and shallow fry the paranthas over low heat until golden brown on both sides. Serve hot. The longer you refrigerate the dough, the flakier the paranthas. But do not refrigerate it for more than eight hours.