knead everything under dough into a soft mould adding milk slowly to the flour and cover it with a wet cloth leave for 45 minutes to 60 minutes

pinch a golf ball sized dough spread it as thin as you can use atta to dust the dough and spread well, with a brush, spoon or even hand apply oil to one side of the spreaded dough and dust it with flour slightly

repeat the same on the other side of the dough. and fold lengthwise just for half an inch and fold again ( as in the picture) when u have completed stretch slightly to elongate it . make sure not to tear it just slight tugging will do and now roll them into a coil and set aside .

cover all the coiled dough with a wet cloth and leave for 20 to 30 minutes.

take a coil dust with flour and spread it well into a quarter inch thick state .do this for couple more coils and keep ready

heat skillet or chapathi tava and put in the spreaded dough and spoon it with oil or clarified butter although butter makes them taste heavenly. overturn immediately and brush with oil or butter on the other side too and when bubbles arise , overturn and pat lightly all over the paratha and turn again. Keep in medium flame the whole time and remove from flame when you get brown spots

keep them in cloth or tissue and slightly bring both ends together as if breaking them but dont break them for that multi layered effect ( lacha means lakh thats what lacha paratha is all about )

spread butter before serving for that wicked taste