Instructions: Sieve the maida with the baking powder. Add a tablespoon of ghee and rub well till mixed. Add salt and enough water (about 3/4 cup) and knead well to make a soft dough. Divide into eight equal sized balls. Roll out each into thin chappathies and smear some ghee all over. Sponge roll each from one end to the other (similar to rolling a poster into a tube shape). Roll it out again into a flat round shape. Set aside for 30 minutes. Lightly roll it up again into thick chappathies. Heat the griddle stone over a low fire, put the parotta on it. Turn it and smear it with some ghee and fry both sides till golden brown.

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