Knead
the flour with water and leave for 1/2 hour. Divide the
dough in 4-6 portions and roll out into thin chapa ties. Mix
the oil with chilli powder or black pepper and salt. Stir
and spread some on each chapati. Roll up the dough and coil
it into a flat round shape.
Roll it
out again to a circular shape. Heat tawa, when it is hot
turn down the heat to medium high and cook chapati till
small brown spots appear, then turn it over and cook the
other side. Then put desi ghee on top of it with a spoon,
spread it around and fry the paratha on both sides till
golden brown and crisp.
