Instructions: Melted butter, margarine or butter-flavored spread

In a large bowl, combine flour and water, mixing dough thoroughly. Knead until the dough is shiny, turning the mass over at least 20 times and punching down hard. Let the dough sit for an hour.

Separate the dough into 8-10 equal balls. On a floured surface, flatten one ball with the palm of your hand. Use finger to push the dough gently into a circle and then roll flat with a floured rolling pin.

Heat a cast-iron skillet on medium heat. Using your preference: butter, margarine or oil, put a teaspoon in the skillet and fry the Roti on both sides, turning often. Repeat with the remaining of dough.

To make Paratha, flatten the portion of dough as above. Spread butter, margarine or spread across the surface. Using a knife, cut from the center of the flattened circle to a point on the edge (the radius). Grasp dough at the cut and roll it around the circles as to contain the butter inside the dough.

This is tougher than it sounds, but dont be discouraged if some butter leaks out. Pat the dough with a bit more flour and roll out again. Fry in a hot skillet as above.

Serves 4-5.

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