Sift flour, baking powder and salt into large bowl.

Add shortening and massage with hands into flour mixture.

Add enough water to form a smooth, soft ball of dough.

Knead well. Cover with a damp cloth and let rest for 30 minutes to an hour.

Knead again, then divide dough into 6 balls.

Sprinkle flour onto countertop or cutting board. Roll out to about 6 inches. Spread butter onto flattened dough and sprinkle with flour.

With a sharp knife, cut dough from center to edge. Roll into a cone shape.

Press top of cone into the center. With both hands, pull sides down, forming a ball. Pinch ends together on the bottom.

Leave balls to rest again, covered with a damp cloth for 30 minutes.

Sprinkle surface with flour and roll out each ball very thin (approx. 1/16 inch).

Heat 1-2 tablespoon of oil in a large pan between medium and med-high heat.

Place paratha flat onto pan. Brush top with more oil. Cook 2 minutes, then turn, cooking another 2 minutes.

Lightly pound with two wooden spoons or spatulas until flaky. Place onto to paper towel on a plate. Pile remaining paratha on top of each other as they finish cooking.