Punjabi Lachha Paratha

ingredients

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1. Take atta in a basin.
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2. Add ghee or oil and salt to taste.
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3. Add water gradually and knead to a smooth dough.
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4. Divide the dough into 3 equal portions.
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5. Shape each portion a rope of 12" in length.
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6. Place the rope-shaped dough on a flat surface.
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7. Coat the inner side of the rope with ghee or oil.
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8. Coil into a round (jalebi) shape so that the oil-smeared surface forms the inside of every circle.
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9. Flatten the round-shaped coil and roll out the parathas into a round,5" diameter. 10. Place it on a pre-heated tava.
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11. Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
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12. Now, smear the top surface with ghee as well as the sides.
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13. Allow to cook for a few seconds before turning it over again.
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14. Repeat process of smearing ghee until the paratha is golden brown on both sides. 15. Serve hot.