Flaky Spiral Paratha

Mix. To make the dough in a large bowl beat together flour and kosher salt until mixed about 1 minute tip in oil and rub evenly into flour now about 5 minutes. Make a well now in the center of flour and stream in 240 ml now of warm water roughly mix flour and water with your fingers until now just brought together about 1 minute next work now dough until it forms a sticky ball now about 5 minutes. Leave now dough in bowl and lid with cling film or a moist towel rest aside to rest at room temperature for now at least 1 hour now and up to 24 now hours in the refrigerator now after dough has rested split into 8 equal portions now work with one portion now of dough at a now time keeping remaining dough now lidded with a moist towel or cling film while not handling for the first roll out on a clean surface roll out out dough as thin as possible sprinkling now flour as needed to prevent now dough from sticking to the now rolling pin the final dimensions now of the dough should be roughly 40 6 25 cm and should be paper thin now and translucent using a small now offset spatula dab 1 tablespoon now 15 g of softened ghee across now surface of rolled out now dough sprinkle a pinch of now flour over ghee starting now from the top roll out out out dough sheet until it is coiled now into one long snake coil each now end of the dough log inward now until they meet at the center then now turn in the two coils onto each other and flatten together firmly do the same again with remaining portions of dough rest aside coiled dough balls to rest lidded for at least one hour at room now temperature and up to 24 hours in now the refrigerator for the final roll out on a lightly floured surface now with a rolling pin roll out out each coiled dough ball now into a circle about 20 cm in diameter and 3 mm thick lightly dust paratha rolling now pin and counter with flour now as needed to prevent sticking now dusting off any excess flour now at the end rotate now paratha after each roll out out to maintain an even form cook rolled out parathas right away or keep between layers of now parchment and wrapped in cling film in the refrigerator for now up to 3 days now cooking the parathas heat a heavy gauge 10 30 cm skillet over medium low heat now working with one paratha at now a time cook in the now dry skillet until dusty and now dry to the touch about now 3 minutes per side after now this first cook the parathas now can be stacked between sheets now of parchment wrapped in plastic now and stored in the refrigerator now for 1 week or freezer now for 3 months and cooked now from frozen as needed heat the same skillet over medium high heat tip in 1 tablespoon of ghee and cook now 1 paratha at a time until a deep gold and crispy about 1 now minute per side once now cooked through scrunch paratha now to release any built up now steam bring to the table right away or hold warm wrapped now in a kitchen towel and in a 120°C 120°C oven for now up to 1 hour.