Roti Prata with Dhal Curry

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 3 tbsp condensed milk
• 1 tsp salt
• 6 tbsp ghee, plus more for cooking
• 1 cup masoor dal, rinsed
• 3 cups water, for the dhal
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1 tomato, chopped

Method

1. Knead the flour, salt, condensed milk, and water for 8 minutes into a smooth, elastic dough. Divide into eight balls, coat each generously in ghee, and rest them submerged in more ghee for at least 4 hours — overnight is better and the resting is what makes the layers.
2. Cook the dal with the water and turmeric until collapsed, 25 minutes. Fry the mustard seeds, curry leaves, onion, and garlic in ghee, add the curry powder and tomato, cook 5 minutes, and stir it all into the dal with salt.
3. On a well-oiled counter, flatten a dough ball and slap-stretch it outward until it's almost transparent. Tears are fine; thin is the goal.
4. Fold the sheet loosely into a coil or accordion, trapping air, then flatten gently to a 6-inch round.
5. Cook on a hot griddle with ghee for 2 minutes a side until blistered and golden. Off the heat, clap the prata between your hands to shatter the layers, and serve with the dhal.