Mix flour, a tsp of ghee and salt well and then sprinkle water - enough to make a smooth dough.
Divide into 3 equal balls. Roll into big circles.
Then apply a tsp of ghee evenly on the top.
Sprinkle a tsp of flour and again spread evenly and start making pleats.
After fully done, twist and coil (roll) to make a flat round.
Roll carefully, without applying too much pressure to ensure the layers are still there.
Heat a tawa and drizzle oil and cook in medium flame on both sides until golden brown.
Pat gently the sides of the paratha with kitchen towel to highlight the layers.
You can again smear ghee or butter when it is hot.
Enjoy hot with dal or dahi and pickle.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.