2 c. 011 purpose flour 1/2 c. cold water 1/2 c. oil 1/4 c. oil (to sprinkle 1 tsp. salt and fry)
Mix the flour, salt, oil and water to make the dough. Knead it and make it smooth like a play-dough. Divide the dough into 6 small balls. Cover it wit a damp cloth and leave it aside for about 3 hours. After 3 hours, take each ball separately, dip it in a little oil and spread the ball into a very thin round pastry. Spread it as far as it can go. Applying little oil, fold the round pastry into pleats like making a hand fan. Holding the pleats in one hand, twirl the foldings into a round flat patty. Leave the pastries in a pan airtight for 15 minutes. After 15 minutes, sprinkle oil on each pastry. Roll them out into circle of 4 inches in diameter without unfolding the pleats. Grease the skillet over medium heat. Drop paratta on the skillet. When it turns slightly brown, turn it over for the other side to be cooked. Take it out when golden brown. Apply melted butter to make it soft. Keep parattas airtight. Good to eat when hot. Goes well with meat or vegetable kurma.