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.
Whole wheat flour
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs)
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.
The paratha is staple at almost every North Indian household. These Whole Wheat Parathas are easy to make, and you can serve them with a variety of curries and gravies. Watch and learn from Manjula in this video.