Basic paratha

Rub about two tablespoons of oil and a quarter teaspoon of salt into the flour until crumbly and it holds when squeezed.

Add the warm water little by little, mixing between additions, to a soft dough that is not sticky, too soft or too tight.

Knead 10 to 12 minutes until one smooth mass that leaves the fingers and bowl clean.

Coat with about a teaspoon of oil, cover and rest 15 to 30 minutes.

Knead again briefly, divide into portions and then smaller balls; oil them, roll each between the palms into a smooth round ball and cover with a clean tea towel.

Dust a ball lightly with flour, shake off the excess, flatten with the fingers and roll evenly with gentle pressure, centre-out toward and away, turning a little each time; not too thin or thick, and not too much flour.

Lay each rolled paratha separately on plates or trays.

Heat a thick heavy pan (cast iron) well, then lower to medium and brush with a little oil.

Cook a paratha 3 to 4 seconds and flip; after two to three seconds flip again.

Apply about half a teaspoon of oil, flip, oil the other side, flip, then keep flipping on medium-low until brown spots appear all over; lower the heat if it browns too fast.

Keep cooked parathas on a rack so they do not get soggy, then in a container lined with parchment; brush round the pan between parathas so the oil at the edges does not burn.