Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.

Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes

The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.

Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.

Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.

Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.

Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.

Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.

Let it rest for about 2 hours or more covered.

When ready to cook, heat up griddle, crepe pan or tawah to medium heat.

Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.

Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.

Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).

Heavily oil the other side of the dough making sure you oil the edges too.

Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.

Making the torn up shirts can be achieved in several ways

Serve warm.