Parathas

2 cups wheat flour
1/2 cup water
2 Tbsp. water
3 Tbsp. oil
1 tsp. salt

• Sieve the flour in a flat dish, add 1/4 cup water, mix well and knead into a soft dough. Knead for 15 minutes, gradually adding another 1/4 cup water. Add the 2 Tbsp. of water and set aside for 1/2 hour or more. Knead the dough again for 10 minutes and divide it into 6 equal balls.
• Flatten each one and roll it out into a flat disc about 5 inches diameter, smear the roti with a little oil and fold it into a semi-circle. Smear some more oil over the upper surface and fold it a second time. Double fold it lengthways, press it gently with your fingers and rol it into a round circle, making the edge thinner than the centre. Place it on a hot tava, turn it over once and smear it with oil again. Cook for few seconds, turn over again and smear the other side with oil as well.
• Cook it for a few more seconds until the paratha is golden brown on both sides. Serve hot with any vegetable or dal.