Paratha(Bust up Shot

Knead flour:

In a large bowl, combine the flour, baking powder, salt and sugar.

Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft)

Fill and wrap paratha:

Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle make 5)

Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter/Oil. Larger the circle - flakier the roti!!

Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.

Roll clockwise into a cone.

Take the end of the dough and tuck it under the cone.

Push the tip of the cone downwards into the dough.

Let it rest for 30 minutes.

Cook the paratha

When ready to cook the roti, heat tawa, medium heat until hot.

Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).

Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as large as your tawa), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.

Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa.

Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.

Drizzle or brush oil over the other side. Flip.

Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15-30 seconds.

Turn and repeat on the other side, cook another 15 seconds.

When the roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.

Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.

Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.