INGREDIENTS:

4 cup refined wheat flour (maida)
1 tsp baking powder
1 cup milk
1/2 tsp soda bi-carbonate (baking soda) 2 tbsp oil
1 tsp salt
water as required
2 tsp onion seeds
1 egg
2 tsp sugar
2 tsp butter
2 tbsp yogurt

METHOD:

Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water. Knead well into medium soft dough. Apply a little oil and keep it under the wet cloth for an hour.

Make 8 equal portions of the dough. Apply a little oil and put the onion seeds on top.
Press sides and then centre of the dough ball . Give a round flat shape. Pick it in hand and pat it to give it a round shape of about six inch diameter. Stretch it from one side to give it a triangular shape. Put it on a cloth and put it on a pre-heated tandoor wall or cook it in a preheated oven (200 degree Celsius)

Remove using a skewers when it is crisp and golden brown on both the sides. Serve hot topped with butter.

Put 1 tsp of ghee on the top side and layer it all over the rolled side. Sprinkle dry flour over it. Now cut a radius from the middle to an edge and roll in a Swiss role fashion till the whole circle is rolled.

Press this coned parantha into a flat ball. Again roll it with a rolling pin and dry flour.
Now put this rolled parantha on a hot tawa. Cook both sides lightly first and then with ghee. Before serving, crumple lightly with hands to open the lachchas or rings.