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Plain Paratha (Pratha) Recipe
Whole-grain wheat griddle-fried flat Indian bread un-leavened
Ingredients
1. Atta Whole-grain wheat flour (1 Pound): 3½ Cups
2. Salt: 1 teaspoon
3. Ghee: 2 Tablespoon
Substitute: Vegetable shortening
4. Water: 1¼ Cup
Melted Ghee for brushing layers, and frying
Atta for dusting to roll out dough
Method
Step 1 Making Dough
1. Sift Atta and Salt
2. Cut-in Ghee. Mix well till it all resembles like crumbles.
3. Add water little bit at a time and knead to make dough.
4. Gather dough into a ball. Cover it with damp kitchen towel or a plastic film wrap. Let it rest about one hour at room temperature.
6. Divide dough into 8 parts. Roll each part into a ball. Each dough ball will make one Paratha.
Step 2 Rolling Paratha
Roll out dough ball into a 6" round disc about the thickness of two Nickels (5ç coins). If you want to make layered Paratha, see following
Step 3 Frying Paratha
Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready. The Paratha is cooked in four steps
1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.
2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.
Yogi's Notes
Don't baste a surface which has not been cooked yet.