Ingredients:

• Maida flour – 3 cups
• Salt – to taste
• Oil – 3 tbsp

Method:

Mix in the maida with salt, oil and water and knead well and make the dough. This dough would be much softer than the chapathi dough.

Make slightly bigger than lemon sized balls. Roll them using a rolling pin, using some flour to make sure the chapathis don’t stick to the rolling plate. Take each rolled out chapathi and make 1/2 inch folds layering them one on top. Press and turn sideways and roll them into a circle. Flatten them into a disc and roll out again into a parota (the rolled out version will have layers because of the way the the disc was made with folds).

Heat a tawa, smear in a little oil, and cook the parotas, a minute or so on each side.

Serve with any spicy khurmas or curries.