Paratha Bread

Instructions

• Dough:

  • In a large mixing bowl, add the whole wheat flour and salt. Give it a quick mix. Add oil or ghee to the flour. Using your fingertips, rub the oil into the flour until the mixture resembles coarse crumbs. This helps make the parathas soft and flaky.
  • Start adding warm water little by little, mixing with your hands or a stand mixer. The amount of water needed can vary depending on the flour.
  • Knead for about 5-7 minutes until you have a smooth, soft, and easy to shape dough. It should be firm enough to hold its shape but soft to the touch.
  • When you press your finger into the dough, it should indent easily and slowly spring back. Cover the dough with a plastic wrap and let it rest for at least 30 minutes. This is crucial as it allows the gluten to relax, making the dough easier to roll and the parathas softer.

• Shaping the Paratha:

  • Divide the dough into equal-sized portions (about 6-8, depending on how large you want your parathas). Roll each portion into a smooth ball.
  • Take one dough ball and flatten it slightly with your palm. Dust it lightly with flour. Using a rolling pin, roll it out into a small circle, about 10-13 centimeter in diameter. Don't worry if it's not perfectly round.
  • Spread about 0.5 teaspoon of oil or ghee evenly over the surface of the rolled dough then dust the paratha lightly with flour, this helps create layers after cooking.
  • Cut the Paratha from the edge to the center, start rolling it from the cut side in a spiral motion until you reach the other side of the dough to form a cone shape. Press the wide side with your palm to flatten the dough back into a round shape.
  • Cover the dough and repeat the process with all your dough balls. Once all the parathas have been shaped, take the first ball you started with and roll it into a 13 centimeter circle again using a rolling pin dusting with flour as needed.

• Cooking the Paratha:

  • Place a flat griddle on medium-high heat.
  • Gently place one rolled paratha onto the hot flat griddle. Cook for about 30-60 seconds, or until you see small bubbles appearing on the surface and the bottom side has light brown spots.
  • Flip the paratha to the other side. Brush about 0.5 to 1 teaspoon of oil or ghee on the top side.
  • Cook for another 1-2 minutes, then flip again. Drizzle oil or ghee the second side. Using your spatula, gently press the paratha around the edges. This helps it puff up and cook evenly, separating the layers.
  • Keep flipping and pressing until both sides are golden brown and cooked through, with some crispy spots. The paratha should look nicely puffed.
  • Remove the cooked paratha from the flat griddle and serve immediately. Repeat the process with the remaining dough balls. Enjoy your homemade parathas.