Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.
Makes 5 parathas.
- 1 cup whole-wheat flour
- 1/2 cup water (Use as needed)
- Pinch of salt
- 3 to 4 teaspoon of oil
- 1/2 cup dry flour to roll
- In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
- Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
- Set the dough aside and cover. Let the dough rest for at least ten minutes before.
- Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
- Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
- Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
- The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
- Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Paratha can be served with any gravy vegetable or dry spiced vegetable.