Plain Paratha

Plain Paratha is an Indian flatbread with crisp, flaky layers and rich flavors. Made with simple ingredients, it goes well with curries.

Recipe Source Link:https://www.mygingergarlickitchen.com/plain-paratha/

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RECIPE INGREDIENTS

» For Plain Paratha

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon ghee or oil (choose based on preference)
• 1/2 to 3/4 cup milk or water (choose based on preference)
• For Rolling and Frying:
• Ghee or oil for roasting

RECIPE INSTRUCTIONS

» Prepare the Dough:

1. In a mixing bowl, combine the whole wheat flour and salt. Mix them thoroughly. Add ghee (or oil) to the flour to enhance the flavor and texture of the parathas. Gradually pour in milk (for a richer taste) or water (for a lighter option) while kneading the dough. Adjust the amount of liquid as needed to achieve a smooth and soft dough. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This resting period improves the softness and pliability of the paratha dough. After resting, divide the dough into equal-sized balls, each slightly smaller than a golf ball.

» Triangle Paratha Rolling Technique:

1. To create a triangle paratha, start with a ball-sized piece of dough. Gently dust it with dry flour and roll it out into a 4-inch diameter circle. Next, generously drizzle or brush 1 teaspoon of ghee onto the rolled circle and sprinkle it with some dry flour. Fold the sides of the circle to form a semi-circle. Now, brush half of this semi-circle with ghee again and sprinkle it with dry flour. Fold it once more to create a triangle shape. The application of oil or ghee during folding separates the layers, giving the paratha a delightful flakiness. Dust the triangle with dry flour and carefully roll it out to approximately 4-5 inches in size and to about ?th of an inch in thickness. Remember that parathas are typically rolled slightly thicker than rotis for a heartier texture.
2. As an alternative method, take a dough ball and gently flatten it with your hands. Lightly dust it with dry flour and then roll it out with a rolling pin to create a 4-inch circle. Apply a small amount of ghee or oil onto the circle and sprinkle it with dry flour. Fold the sides of the circle inward, bringing them to the center. Brush the folded portion with ghee once more and sprinkle it with flour. Fold the dough to ? of its width and then fold it again to the end, forming a square shape. Dust the square with dry flour and roll it out once more to a 5-inch square size.

» Cook the Parathas:

1. Heat a griddle or tava over medium-high heat. Once hot, reduce the heat to medium. Place the triangular paratha on the hot griddle. Cook until you see small bubbles forming on the surface. Flip the paratha and apply ghee or oil on this side. Cook until both sides are golden brown and crispy.

» Serving Ideas:

1. Now you have delicious plain parathas are ready. Serve your triangle-shaped plain parathas hot with your choice of accompaniments. You can enjoy them with yogurt, pickle, or any curry of your choice.

RECIPE NOTES

1. Always cook the parathas on medium heat for even and perfect cooking. The high heat will burn them, and with the low heat your parathas may turn soggy.
2. When rolling parathas, use dry flour for rolling out the parathas. This prevents sticking and makes the rolling process smooth.
3. When roasting parathas, press it down gently using a spatula. This helps in creating delightful layers.
4. For added flavors, feel free to add the spices of your choice.