Paratha is a flaky, soft flatbread found throughout India. The bread goes perfectly with nearly any dish where you need to soak up some extra sauce or gravy. It is also perfect for scooping up rice, lentils, beans, or other food you might normally eat with a spoon. Full of flaky layers, this flatbread is a tender treat.
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Ingredients
- Plain Paratha 3 shapes - Round, square, triangle
- Whole Wheat flour (6 paratha) -2 cups
- Water - 1 cup
- Salt - 1 tsp
- Oil - 1 tsp
- For Rolling
- Whole Wheat flour - ½ cup
- Ghee or Oil - 2-3 tbsp
Instructions
- For Making Paratha DoughIn the mixer bowl of your kitchen aid, add whole wheat flour and salt.
- Attach the dough hook attachment to the kitchen aid
- Lock the hook knob and start the mixer at speed 2
- Pour all the water slowly and keep alternating between speed 2 and speed 4 as the dough starts forming.
- Once the dough is formed, add oil to the dough and let it knead at speed 1 for one minute
- Once the dough is ready, divide the dough into 6 equal parts and roll to make dough balls.
- Cover it with a cloth and rest it for 10 minutes.
- Your Dough is ready to make paratha
- Rolling the Round parathaRoll a dough ball to a circle of about 4 inches in diameter.
- Spread a little ghee evenly on the rolled dough.
- Start rolling the dough from one side to form a cylinder shape
- Once Again roll one end of the cylinder shape to form a circular dough.
- Dust it in some flour and roll it into a circle 6 inch.
- Roll a dough ball to a circle of about 4 inches in diameter.
- Spread a little ghee evenly on the rolled dough.
- Start rolling the dough from one side to form a cylinder shape
- Once Again roll one end of the cylinder shape to form a circular dough.
- Dust it in some flour and roll it into a circle 6 inch.
- Cooking the ParathaHeat tava (griddle) on medium high flame. When hot, place the paratha on the tava.
- You will soon see the paratha puffing up from the base at some places.
- With a help of a Spatula flip the paratha. Spread some ghee evenly.
- Flip again when the second side is about ½ cooked. Gently press the paratha with the spatula to help the paratha cook evenly, press gently for a soft, flaky paratha.
- Spread some ghee on this side too. If you have rolled the dough evenly the paratha will puff up.
- Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. Repeat with the remaining dough pieces.
- For making Triangular shaped ParathaTake one dough ball and roll it in the dry flour. Using a rolling pin , Roll into a circle of about 4 inches diameter.
- Spread some ghee on the dough circle. Fold in a half to form a semi circle
- Now spread some ghee on this half folded dough.
- Fold the semicircle in half again to get a folded triangle.
- Dust some flour on the folded triangle. Now begin to roll to get a folded triangle of about 6 to 7 inches side.
- For making Square shaped ParathaRoll a medium sized ball on a lightly dusted area to a circle of about 4 inches in diameter.
- Spread a little ghee on the rolled dough evenly.
- Fold one side halfway, then overlap the other side to the edge of the first side. Now do the same with the remaining two sides - fold first one halfway, then overlap the other side completely.
- You will have a perfect square once it’s all folded. Pat with dry flour and roll out again but this time into a square shape by turning over as you maintain the square shape.
- Check the video and step by steps pictures for more details on the rolling.
