|Chapati flour||10 Ounce (300 Gram Atta)|
|Water||1⁄4 Pint (150 Milliliter)|
|Flour||1 Ounce (For Dusting)|
Make the dough, divide into 6-8 portions and roll out on a floured surface.
Brush the middle with 1/2 teaspoon ghee.
Fold the dough in half and roll up into a tube.
Flatten it with your palms, then coil round your fingers.
Roll out to about 18 cm (7 inch) diameter, dusting with flour as necessary.
Heat a thawa or heavy-based frying-pan and slap a parata on to it (paratas should be cooked one at a time).
Cook as in the, moving, turning and brushing with ghee.
Remove and keep warm until ready to serve.