Page 322 - CMC Recipe Book

Method
Place all of the dough ingredients together in a bowl and mix well.
Very gradually add 1/2 cup warm water to the bowl, constantly mixing and combining the dough with your other hand.
You should see the dry flour and vegetables begin to clump together.
At this point, you may need to add an extra 1-2 tbsp water to form a dough. Only add a tiny little bit at a time and gauge how much extra water you need by feel, the dough should be soft and slightly tacky but not too sticky (if you feel it has become too wet, you can rescue by adding some dry chapati flour and a pinch of salt)
Very lightly grease your fingers and hand and knead the dough lightly for a minute to create a smooth dough. Cover with cling film and leave to rest for 10 minutes.
After 10 minutes, place a little oil on to your hands and re-knead the dough until smooth. Divide in to 5 smooth balls.
Place you pan on a medium heat. Whist the pan is heating up take 1 dough ball and press it in to the dry chapati flour on both sides. Shake off any excess.
Place on your work surface and roll out gently until it is 4-5’’ in diameter and an even thickness all the way around (about the thickness of a £1 coin). Increase the heat up on the pan. Carefully pick up the paratha and place in the hot pan for 10 - 12 seconds
When it changes coloured small bubbles begin to appear, turn it over and cook the other side. Brush with oil on this side and flip it over and brush the other side. Cook on each side until you see golden spots all over and it is crispy.
Finish by smearing with a teaspoon of ghee or butter. Make the rest of the parathas using the same process
Tips
Try to cut the vegetables very finely so that when you roll them out, they do not create cracks.