Sri Lankan Thati Paan (flat-bread)

Ingredients

• First, you mix everything and knead the dough.
• Let the dough rise (about 1hr).
• Remove the gas and divide the dough and make dough balls.
• Let the dough balls rest (for about 15 mins)
• Shape each dough ball into rectangles and then roll it into a cylinder.
• Apply the oil-flour mixture between each dough and arrange them in a loaf pan.
• Let them rise again (for about 45mins)
• Spray the top of the dough with some water
• Bake until crusty and brown (for about 30 - 40 mins on preheated 400F/ 200 C)
• Separate each bread
• Apply butter on both sides and broil both sides for 1-2min each side until nice and golden
• 900 g Bread Flour
• 350 g Lukewarm Water (yes, measure everything in grams)
• 235 g Lukewarm Milk
• 36 g Sugar
• 36 g Butter ((salted/ unsalted both are fine))
• 7 g Rapid rise/instant dry yeast (1 sachet or 2 tsp) (Active dry yeast works too)
• 20 g Salt
• 30 g Bread flour or All purpose flour
• 30 g coconut oil
• 3 tbsp Melted/soft Butter or coconut oil