Add the flour, oil, salt, baking powder and egg to a large mixing bowl and mix until the egg is incorporated.
Initially add about 1 cup of water and mix with the flour mixture and then add more water in small increments to form a dough (I usually require 1.5 to 2 cups of water in total to make a dough).
Knead the dough for about 5 mins and then leave to rest for 30 mins.
After the dough has rested, the texture should be soft and the dough lighter in weight. Take the dough and split into 6 equal amounts and roll into a ball.
Sprinkle some flour onto your work surface. Take one ball of dough and roll to approximately 10cm in diameter with a rolling pin. Brush with a little oil / ghee, sprinkle with a little flour and then fold the dough like a fan. Take one end and roll it along the edge of the dough until it forms back into a ball (like a Catherine wheel). Leave to rest in the fridge while you repeat the process with the other balls of dough. This will create the layered, flaky texture for the final cooked parathas.
After preparing the ‘Catherine wheel’ dough balls, take a frying pan or skillet and place it on a high heat. Drizzle some oil / ghee into the pan.
Take the dough balls out of the fridge. Take the first dough ball and roll it until it is approximately 1/2cm thick. Then cook it in the hot pan for 3 minutes on each side, or until nicely charred. While cooking, brush with a little bit more oil / ghee on each side. Repeat with the remaining dough balls.
Once the parathas are cooked, turn off the heat and leave the cooked parathas to one side until you are ready to serve.