2 cups (480 ML) wheat flour or atta (substitute with all-purpose flour)
2 teaspoons oil for kneading (optional)
3/4 to 1 cup water (or luke warm water)
1/4 teaspoon salt (optional)
2 tablespoon ghee or oil as needed
Mix together wheat flour, salt, oil in a wide mixing bowl.
Pour water little by little as needed & make a stiff non sticky dough.
Knead well to make the dough soft and pliable.
If necessary knead with moist fingers.
When you press down the dough with a finger, you must feel it is soft and dent easily.
Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
You can also grease the ball with a few drops of oil and cover.
How to make paratha:
Knead the dough lightly & divide to 8 parts.
Then roll to balls & keep them covered.
Take a few tbsp of flour to a small bowl & flour the rolling area.
Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.
Place the ball on the rolling area and flatten it slightly with fingers.
With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.
Making square paratha:
Apply ghee all over the paratha and fold 1/3 part of it.
Then apply the ghee to the folded part as well & repeat folding the other 1/3 part.
Apply ghee over the 3 layered long strip and fold 1/3 part of it.
Then repeat the other 1/3 part & you will have a square.
Sprinkle little more flour if needed to prevent sticking.
Then roll the square further to make a 7 inch square paratha.
Making Triangle paratha:
Apply ghee all over the roti & fold it to half to make a half circle.
Next apply ghee over it & repeat folding it to get a triangle shape.
Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.
Heat a griddle until hot on a medium high flame.
Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.
Fry on a medium high flame on the other side as well pressing down with a spatula.
Pressing down helps the parathas to puff up and the layers get separated and get cooked through.
Flip the parathas too and fro. Cook until brown spots appear on both the sides.
Drizzle ghee or oil on both sides.
Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.
Stack them one over the other to keep them soft.
Serve paratha with curry or chutney or just yogurt.
For vegetable paratha – Mash well 1½ cups of boiled mixed vegetables & add it to 1 cup flour along with half tsp garam masala and half tsp of red chilli powder & handful of coriander leaves.
To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil.
For spiced or masala paratha just add half tsp each of red chili powder, garam masala & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle in between the layers.
To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs.
If the dough turns sticky, sprinkle some flour and knead it.
If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough.
You can also make the dough in a food processor or stand mixer.