They are a bit fiddly to make, but you need to get in to a rhythm, rolling out and oiling while another is cooking. I'll pass on the way my grandmother made them, tried other methods but always come back to this one.

Once you have a nice springy dough, a ball a bit bigger than a golf ball, and roll quite thinly into a circle. Spread a thin layer of ghee or oil onto the disc, then cut a line from the centre to the outside edge, like the radius of the circle. Put your finger over the centre and roll  the dough up from the outside edge, pivoting from the centre. You should end up with a cone shape.

Squidge the cone down flat vertically, twisting as you go, pat down to a squishy circular shape, then dust in flour and roll out, a little thicker this time.

Cook on a hot pan, but not too hot until done. Secret is not to cook for too long or they go a bit stiff and hard. I sometime add a little milk when making the dough. Brush with ghee or oil whilst cooking. Use the same technique for stuffed paratha.

I find this way very quick and easy, and will make twenty or so in a session, then freeze in bags for later. 

What a fab resource guys. Just found the forum on a random bit of surfing, so haven't really scratched the surface yet.

Always had an interest in curries, having been brought up on my grandmothers cooking many decades ago. My mother was born in India, although English through and through, so I have fond memories of making paratha and alloo chat at a very young age.

I have enjoyed playing with Asian cuisine, although have tended to use Pataks pastes and play around with them. My daughter bought us a cooking lesson at a restaurant in Redhill recently, and it has sparked an interest in doing some proper cooking. She has now gone to Nepal for a few months, and I am hoping she will be sending back a few spices.  Hence the curry surfing....

Live on the Surrey Hampshire borders, and just seen a thread on the Zaal restaurant in Fleet, Hampshire. Looks good, so about to give them a ring and see if we can get a seat tonight.

Looking forward to learning some techniques and developing my cooking.

Cheers - Bob