Add sugar to the milk and water mixture.
Heat it to lukewarm.
Sprinkle the yeast gently.
Keep aside for about 10 minutes.
It will bloom.
Take the flour in a big plate or dish.
Add the salt.
Add the frothed yeast liquid to the flour.
Mix it up gently.
Start kneading for about 12-15 minutes.
Add The 2 tablespoon oil while kneading.
If the mixture is bit dry add 1-2 tablespoon of milk.
The flour will be very sticky at first but will come together on kneading.
Keep it in an oiled dish.
Cling wrap and keep for proofing in a warm place.
Make the garlic masala in the meantime.
Heat up two tablespoon garlic butter.
Add the chopped green coriander leaves.
Keep aside.
Depending on the weather the dough will swell up in 1-2 hours.
Gently punch it once.
Make 18-19 small equal size balls.
Take each ball and stretch up to make 2-3 inches diameter rounds.
Brush the garlic butter mix all over.
Fold it to make semi circles.
Now place them vertically and bring the edges together.
Press the edges to make them stick.
Ready 17-18 such petals and one round ball.
Place the round ball in the centre of a greased baking tray.
Arrange 6 petals around this centre.
Arrange remaining 11-12 petals around this first circle.
All the petals in both the rounds should touch each other lightly.
Keep it undisturbed in a warm place for proofing.
Meanwhile preheat the oven , with both rods on at 175 degrees for 10 minutes.
In about 30 minutes the petals will have bloomed up to double.
Brush all over with milk.
Bake for about 12- 15 minutes.
Increase temperature to 200 degrees for the last 2-4 minutes to get browning effect on top.
Remove and apply melted butter all over to get a good shine.
Be careful as all ovens are different and one needs to eyeball a bit.
Serve hot.
