Multi-layered flaky whole wheat bread made with a folding and pleating technique.
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In a large bowl, sift together the whole wheat flour, all-purpose flour, salt, and sugar to ensure an even distribution of dry ingredients.
Gradually add warm water and one tablespoon of ghee to the dry mix, kneading for at least 10 minutes until the dough is smooth, elastic, and non-sticky.
Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax, which is crucial for the stretching process.
Divide the dough into equal-sized balls; roll one ball into a very thin, translucent circle on a lightly floured surface.
Apply a thin layer of melted ghee over the entire surface and sprinkle a pinch of dry flour; this creates the separation between the layers.
Create pleats by folding the dough like a paper fan (accordion style) from one end to the other, then roll the pleated strip into a tight spiral coil.
Gently roll the coiled dough back into a flat disc, being careful not to apply too much pressure which would fuse the layers together.
Cook on a medium-hot tawa (griddle), applying ghee on both sides and pressing the edges, until golden brown spots appear and the layers fan out.
