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Combine the flour and boiling water until well mixed.
Incorporate the sugar, salt, warm milk, and warm water, then knead the mixture with a dough hook on medium speed for about 9 minutes until the dough becomes shiny and elastic.
Form the dough into a ball, coat the surface with oil, and place it in a bowl.
Cover the bowl with cling wrap or a damp towel and let it rest for at least 1 hour.
Divide the dough into 4 equal portions and shape them into balls.
Oil the surface of the dough balls and cover them again, allowing them to rest for another hour at minimum, or overnight in the fridge.
Once the dough is very thin with thin edges, spread some ghee on the surface.
Fold the dough into thirds along the width to create a long strip, then coil one end into a round shape, tucking the tip underneath.
Let the coiled dough rest for 30 minutes to 1 hour (avoid resting for longer).
Preheat a skillet over medium heat.
When ready to cook, flatten the dough with your palms into a relatively thin disk.
Add some ghee to the preheated skillet and fry the dough on medium heat until it is golden brown on both sides.
To fluff the dough, clap your hands together in a cupping motion.
Serve the Roti Prata warm with your favorite curry.