#shorts Plain Parathas | Indian flatbreads

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Mix 3 cups flour, the salt and 1 tablespoon oil in a large bowl. Add water little by little, mixing with your hands, until a soft dough forms (about 1¼ cups in total; add more only if needed).
2. Add 1 tablespoon oil and knead until smooth. Cover and rest the dough for 10–20 minutes.
3. Divide the dough into 10–12 pieces and roll each into a ball.
4. For square parathas: roll a ball in dry flour, then roll it into a 4-inch circle. Dust one side with flour and drizzle with a few drops of oil, spreading it with your fingers. Fold the top third to the centre, then the bottom third, then the left and right thirds, to form a square layered with oil and flour.
5. Coat the square generously with flour and roll it back and forth, keeping it square, until it is flattened.
6. For triangle parathas: roll a ball in dry flour, then roll it into a 6-inch circle. Dust one side with flour, drizzle with oil and spread it. Fold the circle in half with the oiled side inside.
7. Drizzle the surface with oil and spread it. Fold the semicircle in half again to form a triangle.
8. Coat the triangle generously with flour and roll it back and forth, keeping the triangle shape.
9. Heat a griddle over medium-high heat. Place a paratha on it and cook about 1 minute, until the underside is lighter than the raw top.
10. Flip the paratha, spread ¼ teaspoon ghee over the top, and cook about 2 minutes until light brown.
11. Flip again, spread ¼ teaspoon ghee on top, and cook 1–2 minutes until light brown. Press gently with a spatula so it cooks evenly and stays soft and flaky. Cook until both sides are spotty golden brown, then transfer to a plate.

Summarized from Ministry of Curry's video. Watch it for the details.