Some might say that this is a recipe for Paratha........ it appears that there is a general confusion as to what constitute a chapati or a paratha. Generally, chapati are thinner than paratha. Parathas tend to be more flaky because of the folding of dough. In the past, I had just rolled out the dough ball to circles and cooked them - chapati. This time I folded the dough to form more layers - parathas. Either way, plain good eats!
12 oz atta flour or wholemeal flour, plus more for dusting
1/2 teaspoon salt
5 oz unsalted butter
4 fl. oz warm water
Whisk salt into atta flour. Rub unsalted butter into atta flour. Slowly add warm water to atta flour, moistening all the flour, kneading to form a soft pliable dough. Add more water if necessary. Divide the dough into four equal sized balls. Dust each ball with more flour before rolling out into 8 inch circle. Brush with melted butter and cook on a non stick pan or roti pan until lightly brown.
to form a tube about an inch wide and 8 inch wide.
Gently stretch the tube lengthwise. Cut tube into 2 if
smaller parathas is desired.
edges of circle. This will help keep dough circle
shaped when rolling out.