4 cups Wheat flour

3 tablespoons Melted butter

1 teaspoon Salt

1 1/4th cup Water

Oil for basting the paratha

All purpose flour for rolling

 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

 2. Divide into equal balls about 2″ in diameter. Roll out each ball approximately 4″ in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a “D”. Again smear oil on the “D” and dust with all purpose flour.

 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

 4. Cook it on one side, on a” tava” or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.

4 cups Wheat flour

3 tablespoons Melted butter

1 teaspoon Salt

1 1/4th cup Water

Oil for basting the paratha

All purpose flour for rolling

 1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

 2. Divide into equal balls about 2″ in diameter. Roll out each ball approximately 4″ in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a “D”. Again smear oil on the “D” and dust with all purpose flour.

 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

 4. Cook it on one side, on a” tava” or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.