These Parathas goes well as with any sabzi. It is best served hot.

Makes: 10 parathas

Cooking time: 1 minutes per paratha

Preparation Time: 5 minutes kneading of dough and 30 minutes standing time for dough

Ingredients for dough

• 1 cup whole wheat flour
• ½ teaspoon salt
• Oil for cooking
• Ghee for cooking

Method

Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.

Knead dough until it is smooth and elastic. Add 1 teaspoon oil to coat the dough and knead little more.

The dough will be soft and non sticky.

Set aside covered for 30 minutes. Make lemon sized balls and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

Put ¼ teaspoon oil and spread it on the rolled dough. We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again.

Now toss it in some flour and roll out the triangle to make a bigger triangle.

Put the rolled parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of ghee in and around the paratha.

Lightly press the parathas while on the skillet so the dough gets cooked

Flip and cook the other side for about ½ a minute. Cook until light golden spots appear on the parathas and lightly crisp

Filed under: Indian Breads, Savory

 Email This Recipe  Print This Recipe

---