Plain Parathas

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. In a bowl, mix the flour, salt and oil. Add warm water gradually until a soft, non-sticky dough forms, then knead for 3 minutes until smooth and pliable.
2. Smear a few drops of oil over the dough, cover, and rest for 20 minutes to 1 hour.
3. Set aside 1/4 cup flour for rolling. Divide the dough into 8 portions and shape each into a smooth ball. Keep covered.
4. Dust a rolling surface with a teaspoon of flour, flatten a ball, coat both sides with flour and roll into a 5-6 inch round. Brush with 1/3 teaspoon melted ghee or oil and sprinkle with 2 pinches of flour.
5. For triangle parathas: fold in half to a semicircle, brush with ghee, sprinkle a pinch of flour, then fold again into a triangle.
6. For square parathas: fold the left third over the middle third, then the right third over the middle. Brush with a few drops of ghee, sprinkle a pinch of flour, fold the top third down and the bottom third up to make a square.
7. Lightly flour both sides and roll into a 6-7 inch square or triangle. Roll 4-5 before you start frying.
8. Heat a tawa or pan over medium heat until moderately hot. Shake off excess flour, then cook the paratha until bubbles appear on top, about 40-60 seconds.
9. Flip, drizzle with 1/4 teaspoon ghee or oil and spread it with a spatula. Cook until it begins to puff, within about a minute.
10. Flip again, drizzle with more ghee, and press gently with the spatula until it puffs and light brown spots appear. Press the edges to cook them well.
11. Stack the cooked parathas in a clean cloth. Keep the pan hot but not smoking between batches. Store leftovers airtight in the fridge up to 3 days and reheat on a medium-hot pan.

Summarized from Swasthi's Recipes's video. Watch it for the details.