and salt in a medium bowl, add water little at a time
to bind the flour. Gradually add more water and knead for a few minutes
until a soft dough is formed. Knead well until the sides of the bowl are
clean, about 5 minutes. Cover with a damp cloth and leave to rest for 15-20
2. Divide dough into 6 equal parts. Roll each part into a smooth ball. Cover the dough balls with damp cloth to prevent them from drying. Lightly coat one dough ball with a little dry flour and flatten it slightly on a floured surface.
3. Roll it out into a round of 5 inches. Smear a thin layer of ghee or butter. Starting at the end nearest you, roll it up into a long sausage shape. Carefully lift up the roll and place one end in the center of your palm. Wind the rest of the roll around the centre point into a circle. Coat the circle with a little dry flour, flatten it and roll out into 6 inch round. Repeat with remaining balls.
4. Heat a tava or shallow frying pan over high heat for about 2 minutes, sprinkle a little flour on the surface, it should burn at once, lower heat to medium. Wipe the surface with kitchen towels.
5. Carefully lift paratha and place it on hot tava or frying pan. With in few seconds small bubbles will appear on the surface, smear a little ghee or butter on the surface. Turn it over with a spatula and smear the top with a little ghee or butter. When the underneath side is cooked, turn paratha again and cook the other side again. Press down the edges with spatula.
6. When the both sides of paratha are crisp, remove it from tava, smear with ghee or butte and serve at once.
7. Serve with yogurt or Raita.