I have never been able to make a good soft paratha (not sure about the spelling). I use Homepride plain flour, knead it with cold water, add a little oil, do all the folding and rolling, but they come out stiff like a papodom.
I would like them to be soft.
What am I doing wrong. Help !
To get soft parathas, the dough should be soft, not too tight. If you can not find chapatti flour, try using a 50-50 mix of whole wheat and plain flour (white), they will be softer. Once cooked, stack them on top of each other, not spread out, and wrap them in a foil after they are ready. I don't add oil to the dough, unless I am making them savoury for breakfast or for travelling/picnic, when I want them a bit flaky.