The simple parathas are best tasted when cooked in ghee, they get the right flavor and taste as well. Quick to make, as makes a good substitute for Naans or Tandoori Rotis, and can be served with any gravy or dry dish or eaten plain with some pickle or honey.

Kids particularly enjoy these parathas with honey or sweetened chenna (fresh paneer in crumbled form). Can make a good breakfast for school going kids.The photo shows a circular one, but you can make trinagular shaped parathas as well, which are easier and quicker. The recipe describes the method for a triangular shaped paratha.

Makes: 10 parathas
Cooking time: 2 minutes per paratha
Preparation Time: 5-10 minutes kneading of dough and 15 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, firm and elastic. Add 1 teaspoon oil to coat the dough and knead little more.

Set aside covered for 15 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. You get a mini triangle shape.

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 or as you see little bubbles coming up , 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