In a bowl add the chapati flour and olive oil.
Add water and mix to form a dough making sure there is no dry bits of flour.
Transfer to a counter top and briefly knead.
Put the dough back into the bowl and set aside to rest.
Melt the vegan butter.
Separate the dough into eight equal portions.
Dust the counter top with chapati flour and roll out each ball thin and as circular as possible.
Using a brush coat the surface with vegan butter.
Fold from the top, making pleats like a fan, right till the other end.
Bring it all together and roll from end to the other forming a spiral as you go. Tuck the end bit under the roll. ( please watch the video for how to )
Repeat this with all the other balls and set aside.
Dust the counter top with some chapati flour and press down the prepared roll.
Start from the centre and using your fingers press outwards.
Using a rolling pin, roll the paratha into a disk. At this point we don't press it down too much and not roll it too thin. If you roll too thin the layers will be lost. If the dough gets too sticky while rolling, dust it or the rolling pin with flour.
Repeat this with all the other portions.
Heat a frying pan over a medium high heat.
Transfer the rolled out paratha to the hot pan and cook each side. The colour will change and you will have a few brown spots.
Then brush with oil and continue cooking both sides until done.
Remove from the pan and brush with vegan butter and fold from the outside in to reveal the layers.