Layered Flaky Paratha

1. Make the Dough

Begin by whisking together the flour and kosher salt in a large mixing bowl. Add the vegetable oil to the mixture and rub it into the flour with your fingers until the mixture resembles coarse crumbs. Gradually pour in the warm water and mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 1 hour, or refrigerate it for up to 24 hours.

2. Divide and Prep Dough

Once the dough has rested, divide it into 8 equal portions. Keep the portions covered with a moist towel or plastic wrap to prevent them from drying out.

3. First Roll

Take one portion of the dough and roll it out on a lightly floured surface into a thin sheet, approximately 16 inches by 10 inches. The dough should be paper-thin. Dab a tablespoon of softened ghee over the surface of the rolled dough and sprinkle a pinch of flour evenly on top. Starting from one end, roll the dough into a tight snake, then coil it into a spiral. Gently press the coil with your palm to flatten it slightly. Repeat this process with the remaining portions of dough. Let the coiled dough rest for 1 hour at room temperature, or refrigerate it for up to 24 hours.

4. Final Roll

When ready to cook, take a coiled piece of dough and roll it out into an 8-inch circle, about 1/8-inch thick, on a lightly floured surface. Dust off any excess flour. You can cook the parathas immediately or store them between layers of parchment paper, wrapped in plastic wrap, in the refrigerator for up to 3 days.

5. Cook Parathas

Preheat a heavy-gauge skillet over medium-low heat. Cook each paratha dry in the skillet for about 3 minutes on each side until lightly browned. If not serving immediately, stack the cooked parathas between parchment paper and wrap them in plastic wrap. They can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

6. Final Cook

To finish, heat the skillet over medium-high heat. Add a tablespoon of ghee to the skillet and cook each paratha for about 1 minute per side until they are golden brown and crispy. As you remove them from the skillet, give each paratha a gentle scrunch to release steam, which helps keep them flaky. Serve the parathas hot, or keep them warm in a covered dish until ready to serve.