Mix the flour with the water and knead it well. Tear the dough in three equal pieces and roll each one of these to a small ball with your hands.

Spread a bit of flour on a board to keep the dough from sticking to it and then roll out one of the balls to a thick, flat circle. Take a third of the sugar and place it in the center of this circle. Fold the sides of the circle to cover the sugar. Roll out the ball once more into a circle, this time as flat as you want your parantha to be.

Heat up a pan on the stove. Once it is hot, place your parantha into it and let it get baked from one side. After two minutes, gently lift it to see whether the bottom side is cooked. If it looks dry, turn it around and let it get baked on the other side as well. In the meantime, you take a spoon, dip it in your oil and then spread a bit of it on top of the parantha. Turn it around once the bottom side is dried and repeat the same on this side. Turn it once or twice more and when your parantha has changed to a darker colour, fully cooked from the inside, you can take it out. Do the same with the other two dough pieces.

Of course, if you like it sweeter, you can add more sugar or, if you rather enjoy light sweet, you can use less. In any case, enjoy your parantha while it is warm and maybe with a banana, some yoghurt, jam, chocolate sauce or anything you want to combine it with!