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Combine dry ingredients in a large bowl.
Add milk + water mixture to form a soft–medium dough.
Knead for 8 minutes until smooth. Cover with a damp towel and rest 10 minutes.
Divide dough into 6 medium balls or 10 small balls. Rest 10 minutes, covered.
Roll out each ball, spread a thin layer of butter mixture, sprinkle flour, cut from center outward, roll into a cone, and tuck ends.
Rest covered for at least 2 hours (longer = softer layers).
Roll out on floured surface and cook on medium-low heat, lightly oiling both sides. Cook ~5 minutes.
Hit the roti with a dabala or spatula to release layers. Store in airtight container.