1) warm up milk and then add yeast and sugar, leave for 10 mins for the yeast to activate.
2) On a big bowl, add the flour, sugar and salt and sift it at least 3 times ( I do this for extra fluffiness)
3) pour the warm milk mixture with the yeast and sugar into the flower and knead for 10 mins until batter is stretchy and then leave it the whole day in the sun or overnight but give it at least 8 hours for the first rise.
Method 2.
1) Remove the risen batter and roll it into one big circle and fold the into a long snake like shape. Once the batter is a long roll shape ( like snake) cut out 20 small circles balls.
2) Roll out the circle balls individually rolling them into perfect medium circles (like roti shape)
3) once having rolled out all circle balls into medium roti sizes then spread butter on every individual ball and pile them on top of each other with butter in between. You should have all 20 into one long tall stack with butter in between.
4) put cling wrap on the one big stack and freeze for 35 mins so that the butter in between the stacks freezes ( if you have made pies you will understand better the pastry sheet method)
Method 3
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