Plain Parantha

Recipe by Sejal

Ingredients:

  • 2 cups whole wheat flour

  • A pinch of salt

  • Lukewarm water (enough to knead a medium-soft dough)

  • Ghee or oil (for brushing while cooking)

Instructions:

  • In a bowl, combine the whole wheat flour and salt. Gradually add lukewarm water and knead to form a medium-soft dough.

  • Cover the dough and let it rest for 5–10 minutes.

  • Divide the dough into even-sized portions and roll out each portion into a round chapati/roti shape.

  • Heat a griddle or tawa over medium heat. Cook each paratha evenly on both sides.

  • While both sides are almost done, spread a little ghee to make the paratha soft and slightly crisp.

  • Serve hot, or pack to go.

Serving Suggestions:

  • Serve hot or pack to go.

  • Good for reheating; consume within 24 hours.

  • Enjoy with yogurt, pickles, or any curry of your choice.

  • The process can be used for stuffed parantha as well.

  • Skip the paratha step and enjoy it as a chapati/roti by applying ghee after removing it from the griddle—either on one side only or not at all.