Paratha is an Indian Flat Bread made using Wheat Flour and Ghee. Parathas are softer and tastier when compared to Chappathis. There are so many different types of Parathas but these Triangle Parathas are the easiest to make. Though traditionally, ghee is used for making Parathas, I use Vegetable Oil for my parathas. We have these parathas with Chicken Curry, Egg Curry and so on. I am really bad at rolling, so pardon me for the poor shape
- Wheat Flour – 2 cups
- Water – 3/4 cup
- Salt – to taste
- Vegetable Oil – 3 tsp
- Wheat Flour for rolling – as needed
Making the dough
- Take wheat flour in a big bowl. Add salt and 1 tsp oil to the flour.
- Add water little by little and start kneading to form a nice and smooth dough which is not sticky.
- Drizzle a few drops of oil so as to coat the final dough.
- Cover and keep it aside for 15-30 minutes so that the dough sets.
- After 30 minutes, take the dough and knead it one more time for a few seconds.
Rolling out Parathas
- Make lemon sized balls from the dough using your palms.
- Flatten each ball by dusting it in wheat flour.
- Place the flattened dough on a rolling board and start rolling to form a thin circle of 4-5″ diameter.
- With the back of your spoon dipped in oil, apply oil on the flattened paratha.
- Fold it into half to form a semi circle and again apply oil with the back of your spoon.
- Fold it once again to form a nice triangle as shown below.
- Dust the small triangle shaped dough with flour and again start rolling gently so that it forms a bigger triangle.
Baking the Parathas
- Heat a tava or non stick pan and place the rolled out paratha on it.
- Bake both sides on medium heat till it is starts puffing and small brown spots start appearing.
- You can apply a dab of oil on both sides of the paratha to make it softer.