Ingredients
| • | Refined flour (maida) | 2 cups |
| • | Salt | to taste |
| • | Egg | 1 |
| • | Milk | 3 tablespoons |
| • | Sugar | 1 tablespoon |
| • | Baking powder | 1/4 teaspoon |
| • | Soda bicarbonate | 1 1/2 teaspoons |
| • | Butter | 2 tablespoons + to shallow fry |
Sieve maida and salt into a mixing bowl. Beat egg. Warm milk in a pan and dissolve sugar in it. Add egg, baking powder and soda bicarbonate and set aside to ferment for ten minutes. Add this mixture to sieved maida and mix thoroughly. Add sufficient water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each into a flat disc. Place on a well greased surface and stretch evenly on all sides until the disc is very thin and approximately six to seven inches in diameter. Brush the entire surface of each disc with melted butter and dust with flour, then pleat together ensuring there are many folds. Roll up in a spiral movement. Compress with palm and set aside for five minutes. Roll out lightly into discs of six-inch diameter. Heat a tawa. Place the parantha on the hot tawa and cook on medium heat on both sides. Pour a little butter all around and shallow fry till both sides are golden brown. Serve immediately.
