Ingredients
- 2 cups whole wheat flour + 1 cup of flour for dusting
- 2 tablespoon of oil + ΒΌ cup of oil for the layers
- Water to knead the dough
- Salt to taste
Method
- Get a bowl and add the flour, salt, and 2 tablespoons of oil. Use water to make a smooth dough. It should not be too soft and too stiff. Keep it covered and keep aside for 20 minutes.
- Divide the dough into 8-9 balls. Roll into a big circle with the roller pin.
- Apply oil on to the circle evenly. Then dip it into the flour or sprinkle the flour evenly on the oil layer.
- start folding the paratha just as you fold a paer fan. After you are finished with folding, you can see the layers. Hold the ends of the roll and start pulling slightly.
- Now roll the dough like a swiss roll or pinwheel. Press the circle with your hands and start rolling again. Use very little flour to roll.
- Heat tava/griddle and place the paratha on it. When it starts changing its color, or if the bubbles appear, flip the paratha and cook on the other side.
- Apply some oil or butter on top. Serve immediately.
