HKC 4.6: PARATHA

Work butter or ghee into flour with fingertips. Add enough water to make a medium-soft consistency. Cover and let stand for one-half hour. Knead for about 10 minutes. Make large balls, 2" in diameter, using 1/2 cup flour for each paratha, and roll out about 8" round so it's nice and thick. Spread top with melted butter and fold in half. Smear with butter and fold into quarters. Roll out. Place in a medium hot skillet, turning frequently. With each turn, add a spoonful of ghee on the surface and rub lightly with the spoon. Press the edges occasionally to insure doneness. Cook until it turns reddish and is crispy.