Ingredients:
1. Whole Wheat Flour (Atta): 2 cups
2. Water: 1 cup
3. Salt: 1 teaspoon
4. Oil or Ghee: 3-4 tablespoons, plus additional for greasing the pan
Instructions:
1. Knead the Dough:
- In a large mixing bowl, combine the whole wheat flour, salt, and 2 tablespoons of oil or ghee.
- Gradually add water, a little at a time, and knead the mixture to form a soft and pliable dough.
- Knead the dough for about 5-7 minutes until it becomes smooth.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Divide the Dough:
- Once the dough has rested, divide it into equal-sized balls. Each ball should be about the size of a golf ball.
- Roll each ball into a flat, circular shape, about 6-7 inches in diameter.
3. Apply Oil or Ghee:
- Brush the surface of each paratha with a thin layer of oil or ghee.
4. Cook the Paratha:
- Heat a non-stick tawa (flat skillet) over medium heat.
- Once the tawa is hot, place a rolled-out paratha on it.
- Cook the paratha for 2-3 minutes on each side, or until golden brown spots appear on the surface and it puffs up.
- Flip the paratha over during cooking to ensure even cooking on both sides.
- If desired, you can press down the paratha gently with a spatula to flatten it further and cook it more evenly.
5. Serve Hot:
- Repeat the cooking process for the remaining parathas.
- Serve the parathas hot with your favorite accompaniments, such as yogurt, pickles, chutney, or curries.
Tips:
- For a crispy texture, cook the paratha for a little longer on each side.
- To make stuffed parathas, you can add fillings such as grated potatoes (aloo paratha), chopped onions (pyaaz paratha), or paneer (paneer paratha) to the rolled-out dough before cooking.
- Parathas can also be made with a combination of whole wheat flour and all-purpose flour.
- If you don't have a tawa, you can also cook the parathas in a regular non-stick pan or skillet.