Instructions: Combine flour and salt in a large bowl. Stir in oil and mint. Add water and mix with your hands until the dough holds together. If your dough is too soft, you will have a hard time rolling it out. If the dough is very firm, you might be able to roll it out but it will yield drier, crisper bread. Adjust the water accordingly, adding a few more drops if dough is stiff or a light sprinkling of flour if dough is sticky.

Turn dough onto a lightly oiled work surface and knead until it is smooth and elastic, 3 to 4 minutes. Place the dough in a bowl. Cover with plastic wrap and let rest 30 minutes. The dough is now ready to roll and cook. Or if you prefer, slip the dough into a plastic bag and refrigerate for up to 3 days.

Divide the dough into 8 equal portions and roll each into a ball. To make each paratha, press one ball to make a patty, then roll the patty into a very thin round about 8 inches in diameter.

To cook, heat an ungreased non-stick griddle or frying pan over medium-high heat. Place a round of dough on griddle and cook until the bottom is lightly speckled with brown, about 30 seconds. Turn over and cook until the other side is lightly browned. Brush paratha lightly with oil, turn again, and continue to cook until both sides are golden and speckled with brown. During the final cooking the bread will bubble and puff. If it does not, press edges of the paratha with a spatula to help it puff. Serve warm or at room temperature. If you make these ahead and wish to serve warm, wrap parathas loosely in a paper towel and reheat in a microwave oven for 20 to 30 seconds. (Too long a period of heating in the microwave will make the bread tough.)

Variations:
Cilantro parathas: Use 1/2 cup coarsely chopped cilantro leaves in place of mint.

Seeded parathas: Use 2 teaspoons untoasted cumin seeds, dill seeds, sesame seeds or poppy seeds in place of mint.

Tomato and garlic parathas: Use 2 tablespoons tomato paste, 8 cloves mashed garlic and 1/2 teaspoon dry basil in place of mint. This paratha is especially good stuffed with mozzarella cheese

Spinach parathas: In a blender, puree 1 cup spinach leaves with 1/2 cup water. Use as part of liquid when making dough.

Note: How you bake your bread on the griddle is very important. Too high a heat burns the outside of the bread before the inside has a chance to cook.

Cooking on low heat produces leathery, hard bread. A medium-high heat, with constant watching, is key to well-cooked bread.

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