Plain Parathas (Flaky flatbread)
from http://www.tarladalal.com

Ideal for curries and dals. Paratha dough is rolled out and brushed with ghee or oil, folded and brushed with ghee or oil again, then folded and rolled out once more to form a layered slice. They are then cooked on a hot griddle and brushed with a final coating of oil.  The heat makes the layers of dough swell and puff, resulting in flaky, pastry-like flat breads.

Also see Lachcha Parathas.

There are many ways in which you can make a paratha, specially stuffed paratha. A Stuffed Paratha is when filling is stuffed into a ball of dough and then rolled into a flatbread.

• Aloo Paratha: With spicy potato filling
• Gobi Paratha: With spicy cauliflower filling
• Vegetable Paratha: With variety of vegetables stuffed

3 teacups whole meal flour
2 tablespoons ghee
1/2 teaspoon salt

Sieve the flour with the salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10 to 12 portions.

Roll each portion into 125 to 150 mm. (5" to 6") diameter round and brush with melted ghee. Fold into half. Brush with melted ghee and fold again.

Roll out and cook one paratha at a time on a hot tava (cast iron skillet can be used as an alternative). After a minute, add a little ghee around the edges of the paratha, which should swell up. Turn again and fry the other side also. When brown patches appear on both sides, the paratha is ready.

Repeat for the rest of the dough. Serve hot.

Serves 10 to 12