INGREDIENTS

2 Cups Wheat Flour/Atta
1 To 2 Tsp. Ghee or Oil
Salt as required
Water for kneading
Ghee or Oil as required for applying on the dough as well as roasting

INSTRUCTIONS

Combine all the dry ingredients for the dough. Add ghee and water in parts. Knead to form a smooth dough. Add more water if required for the dough. Cover the dough and keep aside for 20 minutes.

Take a medium sized ball of dough. Roll it on a dusted rolling board. Apply ghee or oil liberally on the paratha. Sprinkle some flour on the top. From the edges start to fold & pleat the paratha till the end. Roll the pleated edges tightly then join the edges.

Lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter. Place the paratha on a hot flat pan/tawa. Keep turning the paratha until both sides are partly cooked. Apply ghee on both sides. Flip till the paratha is browned evenly and well cooked.

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