Paratha or Parotta

INGREDIENTS

• 2.5 cups whole wheat flour (atta)
• 1/2 Teaspoon salt or add as required
• Water add as required
• Ghee(clarified butter) add as required, for roasting, can use vegetable oil also

STEPS

• In a large mixing bowl, take 2 cups water. Add salt to it. Then add whole wheat flour.
• Mix well using your fingers like spatula.
• After doing like this for 2 minutes add water in portions and begin to mix and knead the dough.
• Make the it a soft and pliable dough.
• Add more water if required while kneading.
• Cover the dough with a clean cloth or lid and keep it aside for 20-30 minutes.

PREPARATION

• Pinch out a ping-pong ball size dough from the dough.
• Firstly mold it like a ball using your hands.
• Then, flatten and dust with some flour.
• Sprinkle some flour on the working surface where you are going to roll the dough ball.
• With a rolling pin, roll into a circle of about 4 inches diameter.
• Grease some ghee on the dough circle. Fold into a half.
• Here also grease some ghee on the side.
• Fold sideways and here you will get a triangle shaped fold
• Dust some flour on the folded triangle and begin to roll the triangle until you get the desired size.
• Don't make it more thin like paper, keep it as thinck as a normal dining table coaster.

FOR PAN FRYING

• Heat a griddle or flat pan until it's really hot.
• Lower the heat to medium to high and place a paratha on the griddle, and wait until bubbles appear, approximately in 1 minutes. -Flip over the paratha and lightly brush some oil on the surface.
• When the bottom side is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear. You can brush some more ghee to make it more yummy.
• Repeat with rest of the dough
• Serve rightaway