Back to the recipe .. Parathas and me are not too close. I do make them, but not on a regular basis. I think that is partly because it was not common in my house when we were kids. This layered paratha has been on my list for a really long time and I finally got to it. With some tips this paratha can be made very easily. We also had friends for dinner that night and they loved it too. Remember more the oil, more the flakiness.

Ingredients
3 cups all purpose flour
2 tbsp oil
Salt

Notes
1. First we need to roll it paper thin and transparent.
2. Next we need to roll it thick to keep the folds. If we roll it thin, the folds will be gone.

Yield
1 cup flour – About 4-5 parathas

Method
Take the flour in a bowl.

Add 2 tbsp of oil to the flour.

Mix to form a crumble.

Using water make a stiff dough.

Knead well for around 5 minutes. Let the dough rest for an hour.

The dough is all rested and ready for rolling.

Take a small ball of dough. We need to roll it very thin and then form pleats. Start rolling.

Keep rolling until it is transparent. It is ok if it tears a bit here and there.

Make a pinwheel as shown starting from one end.

Now roll the pinwheel into a thicker circle. Can you see the folds?

Place on tawa. Dry roast first.

Flip over. Apply oil.

Cook until both sides are golden brown.

Yummy and flaky parathas ready. We had it with simple onion-tomato curry.

Enjoy!

Linking to Flavors of South India at simply.food.