| • | Mix flour, maida and salt together in a bowl. To form medium firm dough, add hot water slowly and knead the flour.
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| • | Cover the dough with a muslin cloth and leave it for 15 minutes.
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| • | In the meanwhile, mix milk with water and keep it aside.
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| • | Now, divide the dough into golf ball size balls. Dip the dough ball into dry flour and roll it out into an oval shape roti (approx 5 inches).
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| • | Apply few drops of cooking oil on half portion of roti and fold half over it. Again apply few drops of cooking oil on its ¼ portion and fold rest over it. Now fold this into a triangular shape and roll it again of full size.
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| • | Place a heavy circular griddle over medium flame and when it becomes sufficiently hot, smear it with a tsp of cooking oil.
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| • | Now place the roti on the tava, and when it is half done, prick the uncooked side of the paratha with a fork.
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| • | Smear milk-water mixture on the uncooked side and flip it over using tongs to cook it until light brown spots appear.
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| • | Remove it from the tava and keep it in a covered (preferably insulated) container.
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| • | Smear the parantha with ghee on one side and lightly crush it.
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| • | Tandoori Parantha is ready to eat. Serve hot with curries. |
