1: sieve flour in a large bowl, make a well and crack the egg in it, beat the egg with a fork.
2: mix the egg with the flour in a light hand, it will look like crumbs.
3: pour 2 tbs of ghee in the middle of flour, add sugar, salt and mix with your fingers.
4: pour water in the middle and rub in your palms, add more water and knead to make medium dough, cover and keep for 1/2 hour.
5: after resting remove the cloth, and make equal 6 portion.
6: dip the dough ball in the dry flour and roll out to a large roti, then apply some ghee and dust little flour on top.
7: here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends and tap the dough on the counter to stretch the roti.
8: gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.
9: now after 20 minutes take one ball at a time and roll dust the working surface.
10: warm the pan on medium flame add 1 tbs ghee and place the paratha cook for 1-2 minutes and flip, add another 1 tbs ghee and cook till golden brown (use additional ghee if required) cook for further 2-3 minutes.
11: serve hot.
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