Layered Roti/paratha

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Muglai paratha

Ingredients
1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1  cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.