Paratha (From Scratch / Base Free)

Roughly mix the flour and salt. Add the egg and water and mix gently to make a dough, not too soft or not too hard and let the dough rest for at least 30 minutes in the refrigerator

Divide the dough in four parts then make balls and roll out to approximately 6-8” circles

Cover with ghee (or oil) then sprinkle with a very small amount of flour and make a slit from the centre to one edge, sprinkle with flour

Roll the dough into a cone shape

Stand it up like a traffic cone and squash it flatter then refrigerate the balls for at least 15 minutes as rolling will be easier

Roll into 6-7” circles then stack them applying flour in between the layers. Dust off the flour before frying in ghee or butter for 2 minutes each side on a medium heat.