In this video I share with you simple straps on how to achieve soft and yet crunchy layered Indian paratha, using ghee that you can replace with oil or melted butter I hope you’re able to try as many times as you can until you perfect it, and whenever you feel lost remember to; let your dough rest the softer the dough the softer the chapati only add fat when heat has gone through it do not press to burst the bubbles With love - tcn Connect with me on other social media platforms at THE COOKING NURSE