Ingredients:
5 cups sifted wheat flour
1 tsp salt
1 3/4 cups water
2 tbsp ghee

Method:
A. Mix flour, salt and 1 cup water. Keep on adding 2 tbsp at a time, mixing after each addition, till dough forms a soft ball. But don't make the dough wet and sticky. Knead till dough is smooth and elastic. Keep covered with a damp cloth for about 1/2 hour.
B. Grease hands and knead dough briefly. Make 12 balls approximately 4 cm in diameter.
C. Coat flour board with dry flour and roll the dough into a flat round 9cm in diameter. Spread 1/2 tsp ghee in the centre. Now fold the sides towards the centre to make a small pouch with the ghee well covered inside the ball. Flatten again and pat with dry flour. Roll out flat into a 15cm diameter round.
D. Place The Parantha top down first on a pre-heated griddle.

1. Cook for 1 minute when top begins to look brown.
2. Turn over with a broad metal spatula. Adjust the heat so that a few brown specks appear on the underside.
3. Spread 1/2 tsp ghee all over top surface of round parantha.
4. Turn over. Spread 1/2 tsp ghee in the same way.
5. Turn over. Lightly press with spatula, rotating and pressing a small area at a time this ensures even cooking.
6. Turn over. Press in the same way.
7. Turn over. Spread 1/2 tsp ghee over round.
8. Turn Over. Spread 1/2 tsp ghee over round.
9. Turn over. Continue pressing and turning till it is evenly browned on both sides.(Paranthas take about 3 minutes to cook; stuffed paranthas take about 5 minutes ;makai ki rotis take about 7 minutes.)
10. Cook the remaining paranthas in the same way.

How To Stuff Paranthas (Layered Unleavened Bread)

1. Keep the dough round on your palm. Cup hand slightly to form a depression in centre of round.
2. Put in a small amount of filling, except potato, and lightly pat spreading evenly to 1/2 cm from edge of round.
3. Gently open and close your hand in a pulsating motion till some edges just meet and filling spreads evenly. Pinch together the edges which meet just enough to seal. Again pat the sealed area till it's even. Repeat till round is closed fully.
4. Place on board and flatten slightly. Stuff remaining rounds of dough in the same way and keep covered with a damp cloth.
5. Roll each stuffed ball gently into a flat round 15 cm in diameter on a flour board.
6. Cook on the griddle in the same way as you normally cook plain paranthas.

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