A crispy paratha, tricky to make but very tasty.
Making this flaky layered paratha is an art by itself. This paratha is similar to a puff pastry, layered with oil and cooked on a tava (griddle). As soon as these parathas are cooked, they are pressed from all sides to separate out the layers. Generously smear these parathas with butter and serve with methia keri or lotus stem pickle.
Any number of garnishes can be used on these parathas - sesame seeds, poppy seeds, nigella seeds, chopped mint or coriander leaves. They can be sprinkled on and lightly pressed with a rolling pin over the parathas.

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Makes 8 parathas.

Ingredients
3 cups plain flour (maida)
1 teaspoon salt
3 tablespoons oil
warm water for kneading
oil for rolling and shallow frying

Method
1. Sieve the flour and salt together in bowl. Rub in the oil and add enough warm water gradually. Knead to a smooth dough. Cover with a wet muslin cloth and leave aside for 20 minutes.

2. Knead again and divide the dough into 8 portions. Shape individually into even sized rounds.

3. Roll out each dough round into a circle of 150 mm. (6") diameter. Cut into 50 mm. (2") strips lengthways. Place all the strips over the center one.

4. Roll up like a Swiss roll. Press a little with your fingers. Pour 1/2 teaspoon of oil on each roll.

5. Take one roll at a time and roll it out into a circle of about 125 mm. (5") diameter.

6. When you remove the round, place it on your palms and lightly press towards the center to show the layers clearly.

7. Heat a tava and cook the rounds lightly on both sides. When you want to serve, cook the rounds directly on the gas or preferably on charcoal. Apply butter and serve hot.