Paratha Recipe, How to make Paratha
 
Prep time
Cook time
Total time
 
Paratha or Parantha is delectable lighly fried flat bread which is crispy from outside and soft buttery layers inside enjoyed best with mango pickle and yogurt.
Author:
Recipe type: Bread
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • 2 cups whole wheat flour
  • 1 cup water
  • Dry flour for dusting
  • Ghee or oil as needed
  • Utensils required:
  • Rolling pin
  • Brush or spoon
  • Tawa or griddle or frying pan
  • Spatuala
Instructions
  1. In a medium bowl, add flour. Add water a little at a time to make medium soft dough. Leave the dough to rest for 10 minutes.
  2. Wet your hands and knead the dough again until it feels smooth. Brush a little oil or ghee on the dough to prevent it from forming skin. Keep covered with a damp cloth.
  3. Take a handful portion of the dough and roll it into a ball. Lightly dust the rolling surface and the rolling pin with some dry flour. Roll the dough into circular shape 5” – 6” diameter.
  4. Brush a little ghee on one side of the rolled dough. Fold the rolled dough from one edge toward the center of the circle. Keep the fold about one inch wide or less.
  5. Continue to fold until you reach the end of the circle. The dough will result into a long strip.
  6. Put some more ghee on the long strip. Fold one edge to meet the middle of the strip.
  7. Put some ghee on one of the folded edge. Fold the other edge so both of the edges meet in the middle of the strip.
  8. Lift one short edge of the dough and fold it over the other half to make it a square.
  9. Lightly dust the rolling surface and the rolling pin with some dry flour; and roll the folded dough into a square.
  10. Heat a tawa (griddle) or frying pan on the stove to medium heat. Put the rolled Paratha on the hot griddle.
  11. When Paratha begins to change the color, flip it with a spatula.
  12. Brush the Paratha with ghee and then flip the side. Put some ghee on flipped side.
  13. Gently press the Paratha with a spatula. Cook paratha and cook both sides are golden and crispy. Repeat with rest of the dough.
  14. Serve hot with chutney, pickle or any curry dish accompanied by plain yogurt or any kind of Raita.
Notes
Parathas can be stored in the freezer for up to three months. Cut pieces of parchment paper about the same size of the Parathas and place a piece between two Parathas to prevent them from sticking.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/paratha-recipe-make-paratha/