Flaky Maida Parathas

1.In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

2.Add the melted ghee (or butter) to the flour mixture and rub it in using your fingers until the mixture resembles coarse breadcrumbs.

3.Gradually add water, a little at a time, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.

4.Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps to relax the gluten and makes rolling easier.

5.After resting, divide the dough into equal portions (about 8-10 balls). Keep them covered to prevent drying out.

6.Take one dough ball and flatten it slightly. Dust it with a little all-purpose flour to prevent sticking.

7.Roll the dough ball into a thin circle (about 6-8 inches in diameter) using a rolling pin. Make sure to keep the surface and rolling pin dusted with flour as needed.

8.Once rolled out, brush a thin layer of melted ghee over the surface of the paratha.

9.Fold the paratha in half, then brush more ghee on the surface, and fold it again to form a triangle. Roll it out gently to flatten it again, maintaining the layered structure.

10.Heat a tawa or frying pan over medium heat. Once hot, place the rolled paratha onto the pan.

11.Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip it over and cook the other side, brushing with ghee or oil as needed.

12.Continue cooking until both sides are golden brown and crispy. Repeat the process for the remaining dough balls, stacking the cooked parathas in a warm container to keep them soft.