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Cut the top off the garlic head, drizzle with a bit of oil, wrap in foil, and roast in the oven or air fryer at 180°C (350°F) for 30–40 minutes until soft.
Meanwhile, warm the milk slightly and melt the butter in it.
In a bowl, mix the flour, sugar, and salt, then add the milk-butter mixture and knead into a smooth dough.
Cover and let it rise for about an hour.
Once the garlic is roasted, squeeze the soft cloves out of the skin and mix them with melted butter, salt, chili flakes, and chopped parsley.
Roll out the dough into a rectangle or square, then cut it into small squares using a dough scraper.
Coat each piece in the garlic butter and layer them in a baking dish, sprinkling shredded cheese between the layers.
Bake at 180°C (350°F) for about 20–25 minutes until golden brown.