Prepare the Dough: In a large bowl, mix the warm water, sugar, and salt until dissolved. Gradually add the flour, stirring as you go until a soft dough forms. Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 8–10 minutes, until smooth, elastic, and no longer sticky.

Rest the Dough: Place the dough in a greased bowl, cover with a damp cloth, and let it rest for about 1 hour in a warm spot. Resting allows the gluten to relax, making the dough easier to roll and ensuring a tender texture.

Divide and Roll: Once the dough has rested, divide it into 8 equal portions. Take one piece at a time and roll it into a thin circle or oval on a lightly floured surface.

Layer with Butter and Oil: In a small bowl, combine the softened butter with vegetable oil. Brush this mixture generously over each rolled dough circle. Fold the dough — either by bringing edges to the center to form layers, or rolling it up like a log and coiling it into a spiral shape. This layering is what gives the bread its flaky texture. Gently roll the layered dough again into a flat round shape, about ¼ inch thick.

Cook the Flatbreads: Heat a skillet or griddle over medium heat. Place one flatbread at a time onto the hot surface and cook for about 2–3 minutes on each side, until golden brown spots appear. Brush lightly with butter or oil as it cooks for extra flavor and color.

Serve: Serve the flatbreads warm, either plain or brushed with a little extra melted butter for that glossy, indulgent finish. Enjoy them as a side to your favorite curry, stew, soup, or even with honey for a sweet twist.