This looks like the stuffed version, but its not and its quicker to make. Super simple for breakfast along with jam, chickpea stuffing and so on. Often made with ghee in the dough and folded to create flakiness, but i discovered its unnecessary for one in a hurry. A lot of times, I just grab from the fridge available chapati dough which can be cooked like a paratha just as well (just less flaky, so maybe I invented something new like a chappara?).
INGREDIENTS:
2 cups flour
salt, as desired
1 T ghee (opt.)
water (start with 3/4 c)
ghee for frying
PREPARATION:
1. Add salt and rub the ghee into flour if used.
2. Add enough water until a semi soft dough is formed. Start with 3/4 c, add more if needed. Humidity and other factors affect final result. Also, keep in mind that the dough softens more from sitting awhile before cooking. Knead well and leave aside covered for at least 30 minutes.
3. Roll out like chapatis and cook on one side in a cast iron skillet until bubbles form. Drizzle a little ghee on top and flip over (cooked a lot like a grilled cheese sandwich).
4. Cook on other side a few seconds until brown spots form, drizzle on a little more ghee and flip over once more. While cooking the paratha will puff up and you can press down with a spatula to aid the process. Remove from heat and cover with a kitchen towel until ready to offer.
There are videos on YouTube for more help (the folded, flaky kind here). Some use a tava or wok shaped pan, but I just use a cast iron griddle and get good results. These are really worth learning to make and become super simple and quick with practice. Although some call a paratha also a chapati, to my knowledge a paratha is made by using ghee or oil, while with a chapati, a little butter or ghee may be added at the end of cooking it over a separate flame. Also chapati, roti and phulka are basically the same thing, just the words are different according to region, I suppose.