Plain Paratha recipe

Method

1. Combine the flour and salt in a bowl. Stir in the warm water gradually until a shaggy dough forms; you may not need every drop, or may need a teaspoon more depending on the flour.
2. Knead on a clean surface for 7–8 minutes, adding only a light dusting of flour if necessary, until smooth and soft but not sticky.
3. Work in 1 tablespoon of the oil or ghee, cover the dough, and rest it for 20 minutes.
4. Divide into 8 equal balls. Keep them covered. Roll one ball into a thin circle on a lightly floured surface.
5. Brush the circle lightly with oil or ghee, fold it in half, brush again, then fold into a triangle. Alternatively, roll it up and coil the strip into a round for a more layered shape.
6. Lightly flour the folded dough and roll gently into a roughly 6-inch round, taking care not to press out all the layers.
7. Heat a griddle or heavy skillet over medium heat. Cook one paratha until small bubbles appear, about 30–45 seconds, then flip.
8. Brush the cooked side lightly with oil or ghee. Flip and cook, pressing gently with a spatula, until golden spots form; oil the other side, flip once more, and cook until both sides are done. Repeat with remaining dough.