Ingredients:
- 2 c. purpose flour
- 1/2 c. cold water
- 1/2 c. oil
- 1/4 c. oil (to sprinkle 1 tsp. salt and fry)
- Mix the our, salt, oil and water to make the dough.
- Knead it and make it smooth like a play-dough.
- Divide the dough into 6 small balls. Cover it wit a damp cloth and leave it aside for about 3 hours.
- After 3 hours, take each ball separately, dip it in a little oil and spread the ball into a very thin round pastry.
- Spread it as far as it can go.
- Applying little oil, fold the round pastry into pleats like making a hand fan.
- Holding the pleats in one hand, twirl the foldings into a round at patty.
- Leave the pastries in a pan airtight for 15 minutes.
- After 15 minutes, sprinkle oil on each pastry.
- Roll them out into circle of 4 inches in diameter without unfolding the pleats.
- Grease the skillet over medium heat.
- Drop paratta on the skillet.
- When it turns slightly brown,turn it over for the other side to be cooked.
- Take it out when golden brown.
- Apply elted butter to make it soft.
- Keep parattas airtight. Good to eat when hot.
- Goes well with meat or vegetable kurma.