1. Ingredients
    • 3 cups (375 g) all-purpose flour (maida)
    • 1 tsp salt
    • 1 tsp sugar (optional)
    • 2 tbsp oil
    • 1 cup lukewarm water (approximately)
    • ½ cup melted ghee or oil for layering and frying
    • Extra flour for dusting
    Instructions1. Prepare the dough
    • Mix flour, salt and sugar in a bowl.
    • Add 2 tbsp oil and mix well.
    • Gradually add lukewarm water and knead into a soft, smooth dough.
    • Knead for 8–10 minutes, cover and rest for 20–30 minutes.
    2. Divide the dough
    • Divide into 8 equal portions and shape into balls.
    • Cover and rest for another 5–10 minutes.
    3. Roll and layer
    • Roll one ball into a very thin circle.
    • Brush generously with melted ghee and sprinkle lightly with flour.
    • Fold the dough back and forth like a fan to create pleats.
    • Stretch the folded strip gently, then coil it into a spiral and tuck the end underneath.
    • Repeat with the remaining dough and rest for 5–10 minutes.
    4. Roll the parathas
    • Dust lightly with flour.
    • Gently roll each spiral into a 6–7-inch circle without pressing too hard.
    5. Cook
    • Heat a tawa or flat pan over medium heat.
    • Cook each paratha for 45–60 seconds until bubbles appear.
    • Flip and spread ghee over the surface.
    • Flip again, apply ghee to the other side, and cook until golden brown and crispy, flipping as needed.
    6. Separate the layers- Remove from the pan and gently clap the paratha between your hands using a clean kitchen towel to loosen the layers.Tips
    • Use a soft dough for tender parathas.
    • Apply enough ghee between the layers for a flaky texture.
    • Keep the heat at medium to cook evenly.
    • Avoid rolling too firmly after forming the spiral.
    Serve hot with yogurt, pickle, eggs, chai or your favorite curry.