In a large bowl, add all purpose flour along with salt and 1.5 tablespoon Oil/Ghee/Butter and mix it well. Sprinkle water little by little and knead into soft dough. Add 1 teaspoon of oil on top, rub it well.

Let the dough rest for 20 mins to an hour and knead it for a couple of minutes again.

Split the dough into ⅞ equal parts and add half a teaspoon of oil on top of each ball of dough.

Take a ball of dough, apply oil on top and spread it thin on clean kitchen counter.

The dough should be spread as thin as possible, ignore any breaks in between.

Take a knife and cut the spread dough into thin strips of equal width.

Begin bringing the strips together from one end to the other.

Now roll the strips into a circle, tucking away the end.

Repeat this with rest of the dough balls. Apply some oil on top.

Meanwhile heat iron griddle/pan to cook the parathas on medium flame. On a greased plate, gently press each parotta into circle of 2mm thickness.

Put the paratha on hot pan and cook for 20-30 secs on each side.

Drizzle oil around the paratha and cook until there are golden spots all over. Remove from heat. Once all the parathas are cooked, line them up in a stack and press them from both sides. This will help bring out the layers prominently.

Serve them hot with any veg curry/gravy and onion raita.