Add water as needed to make smooth, soft dough Knead the dough. lightly greased surface to make it smooth and pliable.

Divide the dough into equal parts. Roll each one into a smooth ball and press flat. Take one dough ball and press it lightly on both sides on a surface covered with dry flour.

Using a rolling pin, roll the dough into a circle about five to six inches.

Heat a tava (griddle) over medium-high heat. Place the paratha over the tava (griddle).

As it cooks, the dough will change colour and have a dryer look. Turn the paratha over using a spatula. You should see golden-brown spots on the semi-cooked

Side.

Spread few drops of oil onto the paratha using a spatula evenly around its surface and flip the paratha using your spatula, lightly press the entire surface of the paratha.

It may puff up in some areas. Flip The paratha over again and repeat this process, cook, until light golden brown spots appear on both sides.

Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.