2 cups chapati floura fine milled whole wheat flour also known as atta or rotli no lot
4.5 tbsp Vegetable Oilor ghee separated
1/2 tsp Salt
2 /3 cup Wateryou made need a few extra tablespoons
1/2 cup rice flourfor rolling. You can also use all purpose flour or chapati flour instead but rice flour will give you a softer texture
How to Make Paratha:
- In a large bowl, combine the chapati flour and salt. Mix well using either your fingers or a whisk.
- Create a small well in the center of the flour and add 2 tbsp of oil or ghee. Mix the oil in with your fingers until you get a sandy texture.
- Add the water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Knead the dough for 60 seconds.
- Add 1/2 tsp of oil or ghee and roll the ball of dough in the oil. Cover with a kitchen towel and let the dough rest for 15 minutes.
- Once the dough has rested, knead it for a few seconds.
- Then divide the dough into two equal parts. Form each part into a 4-inch log. Break off one inch pieces from the logs, creating eight equal pieces of dough.
- Roll each piece of dough between your palms forming a ball and then press the ball between your palms to flatten it, creating a disc shape.
- Take one disc of dough, make sure to cover the rest so they don’t dry out, and press both sides into the rice flour.
- Then roll out the disc into about a 4-inch round. Spread a 1/4 tsp of oil or ghee onto the surface and sprinkle a pinch of rice flour on top. Fold the round into quarters and then mush back into a disc.
- Dip the disc back into the rice flour and roll out into a 6-inch round. Feel free to dip back into the rice flour if the paratha starts to stick to the surface as you’re rolling.
- Heat a 12-inch cast iron skillet or a tawa (a cast iron pan specifically made for making flat breads) over a medium-low heat. Transfer the rolled out paratha to the pan. Let cook until you see bubbles forming.
- Flip the paratha over using a spatula. Drizzle 1/2 tsp of oil or ghee onto the side that was just cooked and spread it around with your spatula.
- Let cook for about 45 seconds to 1 minute. You will see more bubbles forming and you can check to make sure the paratha is ready to flip by lifting a side of the paratha and peeking under. If you see a few reddish brown spots beginning to form, it’s ready.
- Turn the heat up to high and flip the paratha one more time.
- This time, press onto the paratha with your spatula for about 30 to 40 seconds. This will help it puff up.
- Flip the paratha back over and press the other side with your spatula for a few seconds.
- Turn the heat back down to medium low.
- Stack the paratha on a plate and keep covered with a tea towel until ready to serve.