In a wide pan, add the water, milk and the sugar and bring it to a boil.
Add the ghee and then the flour to the boiling water and mix well to combine.
Turn off the flame and cover the pan tightly.
Once the dough cools down to a comfortable temperature, knead the mixture into a soft dough. It does not take long at all and the dough has a beautiful texture when kneaded.
Divide the dough into 16 equal sized balls.
Roll the dough, dusting it with little flour. When rolling, the dough could tear a bit as we working with half cooked dough. The edges will not be too smooth, so don't fret if the dough breaks apart. Just try to keep it together as much as possible and keep rolling.
Heat a pan / tawa. Place the rolled roti on the hot tawa and cook on both sides until it is light brown and fluffy. The roti fluffs up very well and it is incredibly soft. There is no need of any oil or ghee when cooking the roti.
If you prefer, brush the cooked roti with little ghee before serving. Keep the Janta roti warm until ready to serve.