Paratha- Flaky Indian Flatbread

This was my first time making this- I usually do Naan.  Paratha is different in that it uses no yeast or leavening.  You create layers with butter between them, making them flaky like this Yemeni Flatbread.   I want to try making Paratha again- mine didn't turn out as flaky as I'd like.  I think I need to roll them out thinner, or something.  But the bread was still delicious with Indian Butter Chicken.

Paratha- Flaky Indian Flatbread 
adapted from Gimme Delicious

1½ cup unbleached all purpose flour
¼ teaspoon salt
1 tablespoon oil
½ cup lukewarm water
softened butter

1.  In a bowl mix the flour, salt, and oil. Add about ½ cup of water to make dough add remaining water as needed to make smooth and flexible dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.

2.  Knead the dough again and divide into 6 equal parts.  Spread about ½ tablespoon of butter onto each piece and roll out. Now fold the parts on top of each other and let rest for about 5 minutes so that it can relax.

3.  Roll out each piece and place one by one on a hot pan. Don't grease the pan because the paratha is already greased.  Leave each paratha on medium heat for 2 minutes and flip and allow to cook for another minute, until browned spots appear.  Serve with curry.

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