Lingkan Reang
Mix ingredients to form dough, cover with a damp cloth, and let it rest for 4 hours.
Make a smooth paste of ½ cup maida and oil, set aside.
Divide dough into equal portions and roll each into a thin chapati.
Spread maida oil paste, cut strips, curl them into a ball, and let rest for 1 hour.
Roll each dough ball into a thicker paratha and cook on a hot tawa with oil until golden.
Stack and crush the parathas to separate the layers, serve hot with curry.