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.
