Make a well in the centre of the flour and add salt, sugar, milk, egg white and 1/4 cup oil.
Fold in the walls of the well and knead the dough gently with a little water and knead to make a soft dough.
Cover with a muslin cloth and keep aside for 1 hour.
Smear oil on a rolling board and rolling pin.
Roll out a dough ball into a thin roti, spread little oil on it and pleat it from 1 edge, like a paper-fan.
Secure the folds gently and stretch the dough a bit.
Roll inwards from one end, tuck the other end under and press gently.
Cover with the moist muslin cloth and set aside for 10 mins
Keep 1 rolled-ball on the rolling board, sprinkle oil on it and press it in circular movements away from you, with the base of your closed fist, all round the edges and centre, till you get a 6-8 inch roti.
Or you can even roll it out with an oily rolling pin, but be gentle to retain the layers.
Heat the pan and when well-heated, reduce the heat.
Cook the paratha on each side, on low heat till it gets semi-cooked and again on each side, with some oil on medium heat, pressing down with the flat spatula and turning them round and round, so that it's evenly cooked.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.