• Sift flour and salt. Make a well in the center of sifted flour, then pour half the water in and mix. Continue to add water till the flour is moist and knead dough for about 10 minutes until it is soft and pliant and no longer sticky. You can knead dough in an electric mixer.
• Let rest for about half an hour to one hour.
• Roll out two golf-sized balls into 4" rounds. Place about 2 tbsp of mixture on one of the round flatbreads and spread evenly. Place the other rolled flatbread over it and pat down lightly making sure edges are sealed. Gently roll out to about 6" in diameter.
• Sprinkle a little dry flour on top in case it starts to stick while rolling.

Alternate Filling Method

• Take a slightly larger piece of dough and roll it into a ball. Now flatten it with your palms. Add a tablespoon or two of the potato mixture on the top center of the dough. Cover the mixture by pulling on the sides of the dough and press the dough together on the top so that you have a ball of dough with the potato in the center. Flatten this and roll it out like a tortilla.

To Cook

• Heat flat frying pan or Indian tava on medium heat. Place the rolled-out paratha on it, and cook until you start to see little bubbles on the top side. If the pan is hot enough, this takes about two minutes.
• Carefully flip the paratha over with a spatula, and cook the other side.
• Now pour about a teaspoon or more of oil on the top half of the paratha and spread it evenly.
• Flip the paratha over again and oil the other side the same way. Cook till golden brown on both sides.
• Serve warm with a dollop of butter on the paratha, and plain yogurt and pickle on the side.