Paratha

Ingredients

• 2 cups whole wheat flour, plus more for dusting
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon ghee, melted, for the dough
• 1/2 cup ghee, melted, for layering and brushing

Method

1. 1

   In a large bowl, whisk together the whole wheat flour and salt.

2. 2

   Add the warm water and 1 tablespoon melted ghee, mixing until a rough dough forms.

3. 3

   Knead the dough on a lightly floured surface until smooth and elastic, about 6 minutes.

   6:00 · Knead dough
4. 4

   Cover the dough with a damp towel and let it rest at room temperature.

   20:00 · Rest dough
5. 5

   Divide the dough into 8 equal portions and roll each into a smooth ball.

6. 6

   On a floured surface, roll one dough ball into a thin 7-inch circle.

7. 7

   Brush the surface lightly with melted ghee and fold into a half-moon, then brush again and fold into a triangle.

8. 8

   Dust the folded dough with flour and roll it out gently into a larger triangle, about 1/8 inch thick.

9. 9

   Repeat shaping and rolling with the remaining dough balls, stacking the rolled parathas between sheets of parchment or dusted flour.

10. 10

    Heat a dry 9-inch skillet or griddle over medium heat until hot.

    3:00 · Heat skillet
11. 11

    Place one paratha in the skillet and cook until small bubbles form and the underside shows light brown spots, about 1 minute.

    1:00 · Cook first side
12. 12

    Flip, brush the cooked side with ghee, and cook until golden brown spots appear, about 1 minute.

    1:00 · Cook second side
13. 13

    Flip again, brush the other side with ghee, and press gently with a spatula around the edges until both sides are golden and flaky, about 1 minute more.

    1:00 · Finish cooking
14. 14

    Transfer the cooked paratha to a plate and repeat with the remaining dough, stacking finished parathas and covering loosely with a clean towel to keep warm.

15. 15

    Serve warm with curry, dal, or yogurt.