Add oil or ghee and rub it into the flour until crumbly.
Gradually add water and knead into a soft, pliable dough.
Cover and let rest for 30 minutes.
2. Shape and layer
Divide dough into equal-sized balls.
Roll out a ball into a thin circle.
Brush lightly with butter or ghee, then fold into a semi-circle, brush again, and fold once more to form a triangle or roll it like a log.
Roll gently to flatten slightly, keeping layers intact.
3. Cook the paratha
Heat a skillet or tawa over medium heat.
Place the rolled paratha on the skillet. Cook for 1–2 minutes until bubbles form.
Flip and brush the cooked side with butter or ghee, cook for another 1–2 minutes.
Flip again, pressing lightly with a spatula, until both sides are golden brown and layered.
4. Serve
Serve hot with curd, pickles, curry, or chutney.
Enjoy the soft, flaky, buttery layers! 🧈
💡 Tips
Ensure the dough is soft and well-rested for the flakiest layers.
Use medium heat to allow layers to cook properly without burning.
You can make ahead of time, stack with parchment paper, and reheat on a skillet.
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