Set a heavy cast iron skillet or tava on medium high heat. Take a golf ball size portion of the dough and form into a smooth ball. Lay it on a flat surface dusted with some flour (your clean kitchen counter will work just fine) and using a rolling pin, roll into a circle about 4 inches in diameter. Take half a teaspoon of oil and spread it on the rolled disc. Bring all the sides of the disc in to form a square pouch (see video here). Dust the square dough with some dry flour and roll into a flattened square of about 4-inch side. This is your raw parantha.

Gently pick up the rolled parantha and lay it on the hot tava/skillet. Wait for about 30 seconds and then flip. You will see that the surface facing you has some brown spots on it. Score! That is what we are looking for. Flip again after 30 seconds and apply some oil or ghee on the top surface. Flip again; apply oil on the other surface and flip. Using a flat spatula, gently press the parantha. Remove from heat and keep warm. Congratulations – you just made your first parantha.

This dough should be enough to make around 8-10 paranthas. Repeat until all the dough is used up or store the remaining dough in the refrigerator for 1-2 days to make another batch of fresh paranthas.