For Basic Paratha Dough:
Note: Leftover water from clotted milk (malai) or from preperation of paneer can also be used instead of water for soft dough.
Making a Dough :
Making a Plain Paratha:
For a paratha take a Ping-Pong ball sized lump of dough.
Now roll it like a small chapati. Use dry flour for rolling as used in chapati.
After rolling like chapati, apply little ghee on top of it.
Fold it twice in the center to get a triangle.
Dust it with flour and roll again.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.