- 2 cups all-purpose flour, plus more for sprinkling
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup water
- Canola/vegetable oil
- In a bowl, mix together flour, salt and sugar.
- Slowly add water, and continue mixing until a soft and slightly wet dough forms.
- Remove from bowl and knead for 5 to 7 minutes to develop gluten.
- Form dough into a ball, and grease with a little bit of oil before returning it the bowl and covering it with a damp cloth.
- Allow to rest for 30 minutes.
- Cut off a tennis-ball-sized piece of dough and place on a counter that has been slightly greased with oil.
- Dribble a little bit of oil over the dough, flatten it, and begin to stretch it out with the palms of your hands or a rolling pin. If you find the dough gets a bit sticky, add a little more oil and continue to stretch until the dough is very thin and almost transparent.
- Dribble a little more oil over the surface of the stretched dough and sprinkle a teaspoon of flour over the top. Spread the flour over the dough.
- Begin to pleat the dough lengthwise so that it looks like an accordion.
- Coil pleated dough to form a circle. Repeat with remaining balls of dough and allow to rest for 20 minutes.
- Gently press down on pleated dough to flatten, using a rolling pin if needed.
- Add 2 teaspoons of oil to a frying pan on medium-high heat and cook paratha on each side for 2 to 3 minutes until golden and crispy. Serve hot!