5. One at a time, flatten a ball with your fingers by sprinkling extra flour on it and pressing it on a floured board. Roll it with a rolling pin until it becomes 6 inches in diameter. Brush the surface of the paratha with some melted butter. Fold it in half. Again, brush it with melted butter and fold it a second time. The shape should resemble a triangle. Roll out the paratha with a little flour to make it about 5 inches across.
6. Put the paratha on the hot pan. Brush the top of it with a bit of melted butter. When it turns brown, turn it over and spread more butter on the other side. When the second side turns brown, remove from heat and enjoy.
7. Cook the remaining parathas.
- Serve with hot fresh naan or plain rice.
2 1/2 cups whole wheat flour
1 Tbs oil
1/2 tsp salt
3 Tbs butter, melted
1. Put 2 cups of whole wheat flour in a bowl. Pour the oil over the flour and add the salt. Add a half cup of water and knead the flour into dough. Add one more tablespoon of water if the dough is too stiff. Continue kneading the dough for 10 minutes to make it soft.
2. Form the dough into a ball and cover it with a damp cloth for 15 minutes.
3. Heat a nonstick pan on the stove.
4. Knead the ball of dough for 2 minutes and then divide it into smaller balls that are the size of golf balls.
Similar to Chapati, Paratha are eaten across India as an alternative to rice. Made with whole wheat flour, this unleavened bread is rolled out in layers to make a rich flaky bread that is grilled to perfection. When prepared correctly, the layers begin to separate and puff up. It is one of my favorite Indian breads.