Ingredients
Equipment
Method
- In a large bowl, combine whole wheat flour and salt. Add oil and mix lightly. Gradually pour in water while mixing.Knead for 8 to 10 minutes until the dough becomes smooth and elastic. It should feel soft but not sticky.
- Cover the dough with a clean kitchen towel. Let it rest for at least 20 to 30 minutes.Resting relaxes gluten and helps create soft, flaky layers later.
- Divide dough into 6 equal balls.Roll one ball into a thin circle, almost translucent. Dust lightly with flour if needed.
- Spread a thin layer of oil or ghee over the rolled dough.Pleat the dough like a paper fan. Then roll the strip into a tight spiral (Swiss-roll style).Tuck the end underneath.
- Press the spiral gently with your palm.Roll lightly into a 6 to 7 inch circle. Do not press too hard to preserve layers.
- Heat a tawa over medium heat.Place paratha on hot tawa. Cook until light bubbles appear. Flip and brush oil on top.Flip again and cook until golden brown spots appear on both sides.Press gently with a spatula for crispier edges.
- Remove and lightly crush between palms to release visible flaky layers.Serve warm.
Nutrition
Notes
- If dough feels tight, add 1 to 2 teaspoons water.
- Do not skip resting time.
- Medium heat is key, high heat burns layers before cooking inside.
- For extra crispy texture, cook briefly a second time.