Ingredients:

420g flour

1 teaspoon salt

3 eggs, lightly beaten

250ml water

180 ml vegetable oil


Method:

Sift the flour and salt into a bowl. Make a well in the center of the flour, pour in the beaten eggs and mix together, using your fingertips. Gradually add the water and combine to make a very soft dough. Knead for 10 minutes. Divide the dough evenly into 10 balls, cover with a damp cloth and leave to stand for 30 minutes.

Spread out each ball on a well-oiled tabletop, flatten with the palm of your hand and pull the edges of the dough gently to stretch it out as wide and as thin as possible. Fold the dough in half, brush the surface with oil and fold in half again. Roll each piece of dough into a curled ball and leave to rest for 15 minutes. Flatten each ball with the palm of your hand again, then use a rolling pin to shape the dough into flat circles.

Oil a griddle or frying pan and cook for 1 to 2 minutes, or until the bottom turns golden brown. Turn and cook on the other side for another 1 to 2 minutes

OMG Domi, first it was eggs in the jalfrezi and now it's eggs in a paratha!    I'm sure you've developed some sort off egg fetish.  ;D

I have to say though, I have difficulty making soft parathas like I get in the BIRs, and which apparently the indians don't like (they like them crispy). 

So, eggs or not, I might just give this a try - assuming that is that this makes soft parathas.

they're the flaky ones, SS

Parathas, and stuffed Parathas; a hot favorite of mine - I've never heard of them containing eggs either!

I'll give it a try, although I've not had a problem getting them flaky without.