Paratha Wheat Flour - 3 cups Oil - 4 tbsp Water - 11/2 cup, luke warm. Salt - 1 tsp. Mix all ingredients except water. Add a little at a time and form a soft dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. You can use food prccessor for making a soft dough as you do for making bread. One paratha requires a pingpong sized ball of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

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