Plain Paratha

1. 1

   Knead the dough and let it rest

   • Combine whole wheat flour and a pinch of salt in a large mixing bowl.
   • Gradually add water and knead until a soft, smooth, and pliable dough forms.
   • Cover the dough with a damp cloth and let it rest for 10 minutes.

   TIPResting the dough allows the gluten to relax, making it much easier to roll out without the dough springing back.
2. 2

   Divide, layer with ghee, and shape

   • Divide the rested dough into 4 equal-sized balls.
   • Roll each ball into a thin disc, smear a small amount of ghee over the surface, and fold into a triangle.
   • Roll the folded dough again into a flat paratha shape.

   TIPThe folding process with ghee is what creates the signature flaky layers in the finished bread.
3. 3

   Cook on a hot tava until golden

   • Place the paratha on a preheated tava or flat skillet over medium-high heat.
   • Cook for about 1 minute per side until light brown spots appear.
   • Brush with the remaining ghee and press the edges with a spatula to ensure even crispness.

   TIPPressing the edges firmly helps the paratha puff up and ensures the centers are fully cooked.

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