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1
Put the flour and salt into a bowl.
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2
Dribble in the oil and rub it in with your fingertips.
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3
Slowly add about 1/2 cup or more water and gather all the flour together.
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4
You are aiming for a soft dough.
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5
Knead for 810 minutes.
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6
Form into a ball.
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7
Rub it with oil and slip it into a plastic bag for 30 minutes.
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8
Set a cast-iron griddle or cast-iron frying pan over medium heat.
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9
While it heats, knead the dough again and divide it into 8 even balls.
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10
Keep 7 covered as you work with the eighth.
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11
Flatten it a bit and, on a floured surface, roll it out into a 5-inch round.
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12
Brush the surface with butter/ghee and fold in half.
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13
Brush the top with the butter/ghee again and fold in half again, forming a triangle.
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14
Roll out the triangle on a floured surface, keeping its basic shape, until the three sides are about 5 inches long.
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15
Brush the griddle with butter/ghee and slap the paratha onto it.
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16
As soon as one side is golden, turn it over and add a little more butter/ghee.
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17
A few dark spots are fine.
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18
Adjust the heat, if needed.
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19
Do not let the paratha turn brittle.
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20
Remove and wrap in foil.
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21
Make all the parathas this way.
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22
The foil bundle may be reheated in a medium oven, or individual parathas may be heated for about 30 seconds each in a microwave oven.
