Traditional Plain Paratha

Thu, 24 April 2025

Ingredients:

· 2 cups whole wheat flour (atta)

· ½ tsp salt

· ¾ cup water (adjust as needed)

· 2 tbsp oil or ghee (for the dough – optional)

· Ghee or oil for cooking

 

Instructions:

1. Prepare the Dough:

· In a large bowl, mix the flour and salt.

· Gradually add water and knead into a soft, smooth dough.

· Optional: Add 1–2 tablespoons of oil or ghee while kneading for extra softness.

· Cover the dough with a damp cloth and let it rest for 20–30 minutes.

2. Roll the Parathas:

· Divide the dough into equal-sized balls (about 6–8 depending on size).

· Roll out one ball into a circle (around 5–6 inches).

· Lightly brush with ghee or oil, then fold it in half, then in half again to make a triangle.

· Roll out again gently into a thin triangular or round paratha.

3. Cook the Parathas:

· Heat a tawa or skillet over medium heat.

· Place the rolled paratha on the hot tawa.

· Cook for 30–40 seconds until bubbles appear, then flip.

· Apply a little ghee or oil on the flipped side, then flip again and repeat.

· Cook both sides until golden brown spots appear and the paratha puffs slightly.