Add all the ingredients together.
Mix well and then add lukewarm water, until the dough starts coming together.
Take some mix of ghee(or butter) and oil in a bowl.Coat your hands with the mixture and then knead the dough well for 5-6 min until the dough gets smooth.
Let it rest for 10min. Divide the dough into small balls and start rolling each ball.
Roll it as thin as possible. It should get almost transparent.
Spread some melted butter/ghee on the surface of the dough and then start pleating.
Once you have pleated it all the way through, it forms into a small rope. Pick up the rope at the ends and give it a little twist in the air – like a skipping rope.
Place it back on the counter and start spiraling it starting from one end till the other end.
Once spiraled, give it a little press.
Now with a rolling pin, slightly roll it into a circle. Don’t press too hard and don’t roll it too thin.
Place it in a skillet and roast it with some ghee/oil.
Once done turn it around and serve hot with a gravy side dish. Vegetable Korma/Kurma goes very well with this.
Wonderful recipe ... If we add 1/4 cup of wheat for making dough, it will be easy to spread Parotta. Thanks for the nice demo. The parotta came out with layers.
You would have to knead the dough longer. The longer you knead, more the elasticity (or the rubber band effect). The ghee gives it the flakiness. --DK
Oh yes, that would make it Lachcha paratha - the North Indian version --DK