| 1. | Mix all ingredients except water and ghee. Add ¾ cup/180 ml water. Mix. Add enough of remaining water (½ cup/120 ml), 2 tbsp/30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic (about 2 minutes). Keep covered with a damp cloth about 30 minutes. |
| 2. | Rub hands with a little ghee. Knead dough briefly. Make 12 balls about 1½ inch/3.8 cm in diameter. Keep covered with a damp cloth. |
| 3. | On a floured board, roll a ball of dough into a flat round 6 inch/15 cm in diameter (To prevent sticking when rolling out rounds of dough: slightly flatten balls and press the balls/coils lightly in flour on both sides. Shake off excess flour and roll out.). Spread ½ tsp/2.5 ml ghee all over the top surface of the round. |
| 4. | Starting at one edge, tightly roll up round. With palms of both hands roll back and forth till extended to 8 inch/20 cm long Wind around one end into a flat coil. Put free end over centre top of coil. Press down free end gently. Flatten coil slightly. |
| 5. | Make remaining balls into coils in the same way as given in step 3 and step 4. Keep covered with a damp cloth. |
| 6. | On a floured board, roll each coil into a flat round 6 inch/15 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. |
| 7. | Heat tava on medium heat about 3 minutes. |
| 8. | Put round on tava. Cook 1 minute. (Top should begin to look dry and darken. There should be a few light borwn specks on the underside. If you can adjust the heat so that a few brown specks appear on the underside in 1 minute, you will be cooking at the ideal temperature). Turn over round with a broad spatula. Spread ½ teaspoon ghee all over top surface of round. Turn over. Spread ½ teaspoon ghee in the same way. Turn over. Lightly press entire round with spatula, rotating and pressing a small area at a time. Turn over. Press in the same way. Turn over. Spread ½ teaspoon ghee over round. Turn over. Spread ½ teaspoon ghee over round. Turn over. Continue pressing and turning till paratha is evenly browned (medium-brown) on both sides. |
| 9. | Remove paratha from tava. With paper napkins or cloth protecting both hands, cup hands around paratha and quickly bring together (crushing paratha) and release. Rotate paratha 90 degrees. Repeat crushing. Cook remaining rounds in the same way. Serve hot, accompanied with curd. |