How to make Burmese Naan Flat-bread with Pe Byouk

• Take the flour, salt, sugar, and butter in a wide bowl. Rub in the butter into the flour, till all is incorporated. Gradually add the milk and knead well. I added more milk than recommended as I was not using the eggs.
• Transfer to an oiled counter and knead again for 10 mins. Continue kneading till the dough becomes soft and pliable. Let it rest for 30 mins.
• Pinch out balls and roll out again. Shaping the flatbread is again done in different methods.
• Stretch well to form a thin layer, apply some cooking oil over it.
• Next comes the important step of creating the layers in the flatbread.
• First method will be to fold two ends over so it becomes an elongated shape. Fold over opposite sides to create a square. This will not create many layers.
• Then, you can cut from the center of the circle to the other edge. Take one edge and roll around the circle to form a cone. Put the cone upright and press down with palm to create a disc again.
• Third method will be folding the two sides of the circle inward to create an rough rectangle.
• Pick up both ends of the length, stretch to form a long rope and wind into a ball. Flatten the dough again into a disc with the palm.
• Once the folding is done, cover with a damp cloth so that a skin does not form on the surface. This is similar to our parotta making as well.
• Once this rest for a while, pan fry the bread on hot tawa.
• As with the Naans, I roasted the second stage over flame, and then rubbed in butter.
• Serve with Pe Byouk on top.