Step 1

Sieve flour in a large mixing bowl. Make a well in the middle and crack the egg in it & beat with a fork.

Step 2

Mix the egg with the flour in light hand. It will look like crumbles.

Step 3

Pour 2 tbsp of ghee in the middle of flour.

Step 4

Add sugar and salt and mix with your fingers.

Step 5

Pour little water in the middle and rub in your palms.

Step 6

Add more water and knead to make soft pliable dough. Cover the dough with a damp cloth and allow it to rest for 1 hr. or at-least 30 mins.

Step 7

By this time the volume of the dough will be increased and texture will be smoother. Take out 6 equal portions out of the dough.

Step 8

Place flour on a flat bottomed dish. Dip one dough ball at a time in the flour and roll out to a large roti or flat layer.

Step 9

Now dip one side of the roti in the flour. Place it back to the rolling board floured side down. Apply some ghee on the opposite side with brush.

Step 10

Now dip the greased side in the flour and place it back on the rolling board.

Step 11

Here starts the tricky part. Fold the roti just like a fan till you reach the end.

Step 12

It will look like a layered rope. Now gently hold two opposite ends of the rope.

Step 13

Now tap the dough-rope on the kitchen counter or rolling board. The dough will be stretched bit by bit automatically.

Step 14

When the rope is long enough to handle place the rope on the kitchen counter or rolling board. Gently start rolling the rope just like a snail and at the end. Roll until you reach the opposite end. Press the end gently in the middle.

Step 15

Do the same with rest of the dough. Place the pin wheel shaped dough balls in a previously floured flat palate or pan. Don’t overlap the dough balls.

Step 16

Cover the pan/palate with cling film or foil tightly. Keep it in the refrigerator for 3 hrs.

Step 17

Remove the pan from refrigerator and bring them to room temperature. Now take one ball at a time and roll them on dusted rolling board with a rolling pin.

Step 18

Follow the same with rest of the dough.

Step 19

Heat 1 tbsp of ghee in a pan, add the paratha and fry on medium heat. As the paratha has layers it will take longer time to cook than usual roti or paratha. So Keep the temperature medium only.

Step 20

Cook for 1-2 mins and flip. Add another tbsp of ghee on the edges and continue frying for another 2-3 mins or until paratha is golden brown in color and real flaky in texture. Use additional ghee if required. Repeat the same with rest of the paratha. Serve immediately.

Step 21

Sieve flour in a large mixing bowl. Make a well in the middle and crack the egg in it & beat with a fork.

Step 22

Mix the egg with the flour in light hand. It will look like crumbles.

Step 23

Pour 2 tbsp of ghee in the middle of flour.

Step 24

Add sugar and salt and mix with your fingers.

Step 25

Pour little water in the middle and rub in your palms.

Step 26

Add more water and knead to make soft pliable dough. Cover the dough with a damp cloth and allow it to rest for 1 hr. or at-least 30 mins.

Step 27

By this time the volume of the dough will be increased and texture will be smoother. Take out 6 equal portions out of the dough.

Step 28

Place flour on a flat bottomed dish. Dip one dough ball at a time in the flour and roll out to a large roti or flat layer.

Step 29

Now dip one side of the roti in the flour. Place it back to the rolling board floured side down. Apply some ghee on the opposite side with brush.

Step 30

Now dip the greased side in the flour and place it back on the rolling board.

Step 31

Here starts the tricky part. Fold the roti just like a fan till you reach the end.

Step 32

It will look like a layered rope. Now gently hold two opposite ends of the rope.

Step 33

Now tap the dough-rope on the kitchen counter or rolling board. The dough will be stretched bit by bit automatically.

Step 34

When the rope is long enough to handle place the rope on the kitchen counter or rolling board. Gently start rolling the rope just like a snail and at the end. Roll until you reach the opposite end. Press the end gently in the middle.

Step 35

Do the same with rest of the dough. Place the pin wheel shaped dough balls in a previously floured flat palate or pan. Don’t overlap the dough balls.

Step 36

Cover the pan/palate with cling film or foil tightly. Keep it in the refrigerator for 3 hrs.

Step 37

Remove the pan from refrigerator and bring them to room temperature. Now take one ball at a time and roll them on dusted rolling board with a rolling pin.

Step 38

Follow the same with rest of the dough.

Step 39

Heat 1 tbsp of ghee in a pan, add the paratha and fry on medium heat. As the paratha has layers it will take longer time to cook than usual roti or paratha. So Keep the temperature medium only.

Step 40

Cook for 1-2 mins and flip. Add another tbsp of ghee on the edges and continue frying for another 2-3 mins or until paratha is golden brown in color and real flaky in texture. Use additional ghee if required. Repeat the same with rest of the paratha. Serve immediately.