Paratha

Ingredients

Instructions

1. 1

   In a bowl, mix the whole wheat flour and salt for the dough. Add the warm water gradually while mixing, then add the ghee and knead for 6-8 minutes until you have a soft, smooth dough. It should feel supple, not sticky; if needed, add 1 teaspoon more water at a time, but keep the dough fairly firm so the layers hold their shape.

2. 2

   Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling easier.

3. 3

   Divide the dough into 4 equal balls. On a lightly floured surface, roll one ball into a thin circle about 18-20 cm wide. Spread about 1 teaspoon ghee thinly over the surface, then dust very lightly with a little flour. Cut from the center to the edge, roll into a cone, tuck the end in, then press the cone down into a spiral puck. Repeat with the remaining dough balls. This shaping creates distinct flaky layers.

4. 4

   Roll each spiral puck gently into a round paratha about 14-15 cm wide. Do not press too hard or the layers will merge; use light, even strokes and dust minimally with flour only if needed.

5. 5

   Heat a tawa, skillet, or frying pan over medium heat until evenly hot. Cook one paratha dry for about 30-40 seconds on the first side, until the surface changes color slightly and a few small bubbles appear, then flip.

6. 6

   Spread a little ghee on the cooked side, flip again, and spread a little ghee on the second side. Cook, turning every 20-30 seconds and pressing the edges lightly with a spatula, until both sides are deeply golden with brown spots and the layers look puffed and flaky, about 2-3 minutes total per paratha. Repeat with the remaining parathas, using all the ghee for frying.

7. 7

   Serve hot. For a softer finish, stack the cooked parathas and wrap them in a clean towel for 2 minutes before serving; for crisper parathas, serve immediately.

Nutrition per serving

Notes

• •A medium heat is best: too hot and the outside scorches before the inside cooks; too low and the paratha turns dry instead of flaky.
• •If you do not have a tawa, a heavy frying pan works well.
• •Paratha is excellent with yogurt, pickle, chai, or simple vegetable curries.
• •For slightly richer flavor, replace 5-10 ml of the dough water with extra melted ghee, but the dough should still stay soft and workable.

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