Place the flour in a mixing bowl, add oil, salt and sugar, and mix to combine. Add lukewarm water and knead until the dough is smooth and soft, and not sticky.

Form into a ball and coat the surface with a little oil. Place the kneaded dough in a mixing bowl and rest for 15 to 30 minutes, covered with a dish towel.

Heat a cast-iron skillet to medium-high heat.

Divide the dough into three equally sized balls. Place the first dough ball on a flour-dusted surface and roll it out into a large, tortilla-like circle, about 1/8 -inch thick.

Brush on a layer of oil or ghee, sprinkle some flour and any spices for flavour, such as toasted cumin or spiced mint.

From the top of the rolled-out circle, start folding into ½ -inch pleats, going over and under, as though making a pleated paper fan.

Once pleated, place the dough pleat side facing up, stretch a little along the ends to make a longer strip, then roll it into a pinwheel. Tuck the end under and press down firmly to secure it and flatten into a disk.

Start to gently roll the dough out a second time, until it is about 5 to 6 inches in diameter.

Place the rolled out paratha in the hot skillet, cook for 30 to 40 seconds until there are some golden brown spots on the bottom, then flip it over. Spread some oil, butter or ghee on top, then flip over again.

Coat the second side with oil or ghee, then flip over a third time, pressing on it with a spatula to ensure even heat distribution. Once both sides are golden brown and a little crisp, remove from heat.

Repeat with the remaining two dough balls, until you have three layered parathas.

Serve hot with your favourite curry.