Preparation Time:10-15 minutes
Preparing the Dough: Mix the Flour and Salt: In a large mixing bowl, combine the whole wheat flour and salt. You can also add carom seeds, cumin seeds, or other optional flavorings at this stage. Add Oil and Water: Add 2 tablespoons of oil or ghee to the flour. Gradually add water and mix to form a soft, pliable dough. Knead the dough well for about 5-7 minutes until it's smooth. Rest the Dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Rolling the Paratha: Divide the Dough: After resting, divide the dough into equal-sized small balls. Roll the Dough Ball: Take one dough ball and roll it out into a small disc (about 3-4 inches in diameter) using a rolling pin. Spread Ghee and Fold: Spread a little ghee or oil on the rolled-out dough. Fold the disc in half to form a semi-circle, then spread more ghee and fold again to form a triangle or quarter-circle. Roll it Thin: Roll out the folded dough into a triangle or circle, making sure the paratha is not too thin or thick. The folding helps create layers.
Cooking the Paratha: Heat the Tawa: Heat a tawa (griddle) over medium heat. Cook the Paratha: Place the rolled paratha on the hot tawa. Cook for 1-2 minutes until small bubbles appear on the surface. Flip and Add Ghee: Flip the paratha and cook the other side. Brush ghee or oil on the top side. Flip again and brush ghee on the other side. Press gently with a spatula to ensure even cooking. Cook Until Golden: Cook until both sides are golden brown and slightly crispy. Remove from the tawa.
