Ingredients:

• Maida – 200 grams (all purpose flour)
• Milk – 60 ml
• Sugar – 1/2tsp
• Oil – 30ml
• Salt to Taste

Method:

1. In a mixing bowl, mix well the flour with sugar and salt.
2. Pour the milk, you don’t really have to add all the milk, can hold it back and add as required.
3. Marble top, is an ideal surface for kneading the dough for 10-15 mins. Knead till you get a dough not to hard or too soft. Keep dusting with flour if required to get the right consistency.
4. Brush a little oil on the marble and on the dough. Cover it with a muslin cloth. Pat a little oil on cloth and allow to rest for 10mins.
5. You can now feel the softness. Knead it once more for about 3 mins. Cut it into equal portions using a knife.
6. Make roundels of each divided portion which will about 70grams or less than a tennis ball.
7. Cover it with a muslin cloth. Pat a little oil on the muslin cloth and allow to rest for 5mins.
8. Roll the balls to 8 inch size. After rolling all the roundels, cover it with a muslin cloth. Pat a little oil on the muslin cloth and allow to rest for 5mins again.
9. At this stage you can do it in 2 ways: Roll out to a very very thin layer.
10. Run an steel spatula across the length of the rolled/beaten flour to get 2 equal portions.
11. Use both hands to make pleats (skirt pleats) of the rolled dough.
12. Hold one end of this and roll up into a spiral.
13. Cover it with a muslin cloth again. Pat a little oil on the muslin cloth and allow to rest for 5mins.
14. Take a spiral ball, flatten using your palm and then roll out to a 6 inch size.
15. Heat oil in a tava. Cook the paratha evenly for about 5mins. Do not toss it too many times. Once it becomes golden brown & you can see the flakes, it is done.
16. Take 2 or 3 parathas between your palms and follow a clapping action (not too hard that you end with broken ones) .
17. Serve hot with mutta (egg) roast or dried green peas masala as a side dish.