#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 the water gradually, a little at a time, mixing with your hands until a soft dough forms; this takes about 1¼ cups, and you may need a little more or less depending on the flour brand.
2. Add 1 tablespoon oil and knead until smooth. Rest the dough for 10 to 20 minutes, covered.
3. Divide the dough into 10 to 12 pieces and roll each into a ball.
4. For square parathas: roll a ball in dry flour into a 4-inch circle, brush one side with flour and a few drops of oil, then fold the top third and bottom third to the centre, drizzle again with oil, and fold the left and right thirds to the centre to make a square. Coat it in dry flour and roll it out again, keeping it square.
5. For triangle parathas: roll a ball in dry flour into a 6-inch circle, coat one side with flour and oil, and fold in half with the oiled side inside. Oil the surface again, fold the semicircle in half to make a triangle, coat in dry flour and roll it out, keeping the triangle shape.
6. Heat a griddle over medium-high heat. Cook the paratha about 1 minute, until the underside looks lighter than the raw top.
7. Flip, add ¼ teaspoon ghee and spread it over the surface. Cook about 2 minutes until light brown.
8. Flip again, add ¼ teaspoon ghee, and cook 1 to 2 minutes until light brown. Press gently with a spatula for a soft, flaky result, then cook until both sides are spotty golden brown.

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