| • | Mix flour, maida and table salt together in a bowl. To form normal securely dough, add red-hot water slowly and knead the flour.
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| • | Cover the dough with a muslin cloth and leave only it for 15 minutes.
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| • | In the meanwhile, mix milk with water and keep it aside.
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| • | Now, split the dough into golf ball size balls. Dip the dough ball into dry aside flour and roll it aside into an oval shape roti (approx 5 inches).
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| • | Apply few drops of cooking oil on one-half piece of roti and fold one-half all over it. Again apply few drops of cooking oil on it is ¼ piece and fold remain all over it. Now fold this into a triangular shape and roll it again of full size.
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| • | Place a heavy round griddle all over normal burn and when it turns sufficiently hot, smear it with a tablespoon of cooking oil.
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| • | Now place the roti on the tava, and when it is one-half done, prick the raw side of the paratha with a fork.
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| • | Smear milk-water mixture on the raw side and flip it all over utilising tongs to cook it until light brownish spots appear.
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| • | Remove it from the tava and keep it in a covered up (preferably insulated) container.
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| • | Smear the parantha with butter on one side and lightly smash it.
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| • | Tandoori Parantha is ready to eat. Serve red-hot with curries.
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