Step 1

In a large bowl, mix the flour, salt, and oil. Slowly add water, a little bit at a time, mixing with your hands until soft dough forms. Depending on the brand of the flour you may need more or less water so only add a little bit at a time.

Step 2

Once the dough is formed, allow resting for 10 to 20 minutes covered with damp kitchen.

Step 3

Divide the dough into 12 pieces and roll each piece on the palm of your hands into a round ball. Keep the balls covered all the time.

Step 4

Dip a ball in dry flour, place it on the work surface or rolling board(chakla), and roll with the rolling pin. Roll into a circle of about 4 inches diameter.

Step 5

Apply some ghee and some flour.

Step 6

Gather all the edges and make a ball. Dust the ball again with flour and start rolling using the rolling pin.

Step 7

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling.

Step 8

When you roll with gentle hands, the dough flattens and moves in a circular motion. You can also turn the paratha with your hands at 90 degrees multiple times while rolling so that it forms a round disc.

Step 9

Apply more flour if required while rolling.

Step 10

If you like square shapes, follow these instructions.

Step 11

Start by rolling a medium-sized dough ball on a lightly floured surface to form a roughly 4-inch circle.

Step 12

Next, evenly spread a little ghee or oil and some flour on the rolled dough.

Step 13

Once oiled, fold one side halfway, then fold the other side over to overlap the first side. Next, do the fold towards the end of the dough.

Step 14

Finally, pat the square with dry flour and roll out again. You can maintain the square shape by turning the dough over as you roll. Refer to my video(given in the recipe card) and below step-by-step pictures for more details on how to roll the dough into a square shape.

Step 15

Start by rolling a medium-sized dough ball on a lightly floured surface to form a roughly 4-inch circle.

Step 16

Next, evenly spread a little ghee or oil and some flour on the rolled dough.

Step 17

Fold the rolled dough in half to form a semi-circle. Now fold from one end of the semi-circle to the other to form a triangle shape (see picture below).

Step 18

Dip again in dry flour and start rolling using the rolling pin.

Step 19

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. You can also turn the paratha with your hands along each edge multiple times to maintain the triangle shape while rolling. Apply more flour if required while rolling.

Step 20

Preheat a nonstick or cast iron Tawa (griddle) on medium-high flame.

Step 21

Take the paratha. If there is too much flour on rolled paratha then dust off the excess flour by flipping the paratha between both your palms.

Step 22

Then Carefully transfer the paratha to the hot tawa.

Step 23

Cook until you start seeing small air pockets and the color of the dough starts to change.

Step 24

With a flat spatula, flip the paratha and apply some ghee (about ¼ teaspoon). Spread the ghee evenly over the paratha with the back of the spoon. Cook until there are some brown spots on the paratha.

Step 25

Flip the paratha and top with ghee on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.

Step 26

When both sides have golden brown spots, transfer the paratha to a plate.

Step 27

Follow the same step with the remaining parathas.

Step 28

Keep the parathas on a kitchen towel and store in a hot casserole or a Dabba until serving.