Ingredients
The following ingredients have 4 Servings
- Wheat flour - 1.5 cups
- Salt - 1 tsp
- Oil - 1 tbsp (for making dough)
- Cumin seeds (jeera) / Carom seeds (ajwain) - 1 tsp (optional)
- Oil - for frying the parathas
- Warm Water - as needed (app. 3/4 cup)
- Oil/Ghee - 3-4 tbsp (for layering)
- Dry Flour - for rolling
Instruction
- Mix the flour, salt and oil. Add the warm water little by little and knead the dough. Cover and let it rest for at least 15 minutes.
- Knead the dough again and make lemon sized balls. Dip each ball into dry flour and roll it out into a small disc using a rolling pin.
- Spread 2-3 drops of oil on this rolled out roti. Sprinkle little dry flour on it. After this step the roti is folded in few different ways to get the layers before cooking. I have explained fours different types of folds below. Fold and roll the paratha using any of the methods explained below.
- Heat a tawa on medium high heat and place the rolled out paratha on it. When light brown spots appear, flip the paratha. Drizzle/Spray few drops of oil/ghee.
- After both the sides are cooked, remove from the tawa and transfer to a hot pack or a closed container to maintain its softness. When you break the paratha, you can see the layers distinctly.
