Cooking Time : 00:10 min                  Indian Breads                           Preparation Time: 00:15 min

Quantity Made: 6 Parathas

1 cup plus 2 tablespoons (165 grams) atta (whole-wheat flour)
½ teaspoon table salt
6 teaspoons ghee, melted.


1. Combine the atta and salt in a bowl.
Add ½ cup (100 ml) water and knead to make a medium-soft dough.
Cover with a damp cloth and set aside for 15 minutes.
2. Divide the dough into 6 portions and shape into balls.
Roll out into 3-inch (7½-cm) rounds.
Brush the surface of each with ¼ teaspoon ghee, then fold in half and then again in half
to make a triangle.
Roll out these triangles to bigger triangles with each side measuring 5 to 6 inches.
3. Place a nonstick griddle over medium heat and let it heat for 2 minutes.
Place a dough triangle on it and cook for 1 minute, turn it over, and drizzle ¼ teaspoon
ghee all around the edges.
Turn again and drizzle ½ teaspoon ghee all around.
Cook until both sides are light golden brown.
Repeat with the remaining dough triangles.
4. Serve hot with Pickle or Curry.


Chef’s Tip:

To make Parathas more soft and crispy add some Ghee while kneading the dough.
It will also help to absorb less Ghee while cooking.



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