Roti/Paratha (Indian Breads)

4 oz plain flour & 4 oz whole wheat (brown) flour
8 oz chapatti flour
1/2 teaspoon salt
4 tablespoons corn oil
2 oz butter or margarine
1/4 pint boiling water (more if needed)
  1. Mix salt and flour in a bowl. Add oil, mixing all along to achieve a breadcrumb-like texture.
  2. Add water a little at a time to give a soft, slightly sticky dough.
  3. Knead for at least 10 minutes.
  4. Melt butter and remaining oil in a container.
  5. Break dough into yo-yo sized portions, then roll into circles on a floured board.
  6. For Parathas, butter/oil one side, then fold, oil and fold again to give a cube shape. Re-roll until flat.
  7. Wipe heavy frying pan or griddle with kitchen roll dipped in butter/oil. Drop roti/paratha into hot pan, turning and brushing with oil when first side is cooked. Turn again, cook briefly, then store in foil.