Paratha

Method

Mix flour and salt together, then gradually add water to form a soft, pliable dough. Knead for 8-10 minutes until smooth and elastic, then cover and rest for 30 minutes. Divide dough into 4 equal balls and roll each into a thin circle about 15cm diameter. Spread a thin layer of ghee over the surface, then fold into quarters to create a layered effect, pressing gently. Roll the folded dough back into a circle about 10cm diameter. Heat a cast iron griddle or tawa until very hot, then cook each paratha for 2-3 minutes per side until golden brown spots appear, pressing gently with a spatula and brushing with ghee or oil during cooking. Serve hot with curry or dal.