HKC 4.8: PARATHA II

Mix water into the flour, stir a little, and then press or knead lightly again. Make a 2" ball from the dough and then roll out a round paratha about 1/3-1/2" thick. Place a little ghee in a heavy round-bottom pan (or Indian tala). Put the paratha down on one side into the pan; in a short while it will puff up. Turn it over and cook the paratha in a small amount of butter or ghee until both sides are a light brown. A few turnings on each side should be sufficient.