2teaspoonsolive oil+ 1 teaspoon for finishing dough
2tablespoonsghee or oil for cooking paratha
To make dough, combine flour, salt and 2 teaspoons oil in the mixing bowl of a stand mixer, or any large mixing bowl (for kneading by hand). Attach the dough hook and run the mixer for 30 seconds, or mix the dough with your fingers.
Add water, starting with ¾ cup, and knead the dough for 1-2 minutes scraping the sides in between, until you form a semi-firm dough. Note: Depending on the dough brand, it may take up to 1 cup water for 2 cups of flour.
Cover the dough with a damp towel and rest it for 15-20 minutes for the glutens to develop. After that, knead the dough for 30 seconds.
Divide into Dough Balls
Divide the dough into 10 portions about the size of a lime, and roll each portion in your palms to make a smooth round ball.
Take one dough ball at a time, while keeping the remaining dough covered with a damp towel. Lightly coat the dough with flour, shake off the excess, then place it on a flat rolling surface, like a chakla, countertop, or a cutting board.
Flatten it gently by pressing with your fingers. Using a rolling pin, start rolling in circular motion, from the center in an outward motion. Roll till you form a 4-inch disc. Using a spoon, spread about ½ teaspoon of ghee (oil for vegan)on the rolled out disc.
Shape Paratha (One of Two Ways- Triangle or Square)
How to Make Triangle Paratha
Fold the greased disc into half to form a semi-circle.
Now fold this in half to form a triangle.
How to Make Square Paratha
Visually divide the disc into 3 segments vertically. Fold over the left ⅓ segment over to the center. Now fold over the right ⅓ segment to the center, overlapping the first segment. You now have a rectangle.
Fold the top ⅓ into the center. Now fold the bottom ⅓ segment into the center, overlapping the first side, thereby sealing the square.
Dust the triangle or the square paratha lightly with flour on both sides and place it on the rolling surface. Using gentle circular motions, roll to flatten into ⅛-inch thickness. Dust with flour in between if the dough starts sticking. Using the shape you started with as a guide, roll all sides into an even thickness.
Heat a fry pan on medium-high heat. Carefully place the rolled paratha. Let it cook for about 1 minutes on the first side, until you start seeing small bumps on the side facing up.
Flip the paratha using a spatula. Brush ghee or oil to coat the entire surface and continue to cook for about 1 minute.
Flip again and brush ghee or oil on the side facing up. Cook for about 1 minute, or until light brown spots start forming all over. Gently press down with the spatula and rotate in a circular motion regularly. Flip and repeat on the other side, until the paratha looks crisp.
Transfer to a plate or tortilla box. Repeat the process and make all parathas.
Water: When rolling the dough, start by adding 75% of the water, then add the remaining a little at a time. This ensures that you dough is not too soft.
Dough: knead a dough that is of semi-firm consistency. It should be firmer than roti dough and softer than dough for poori.
Resting: Let the dough rest for 15-20 minutes for the glutens to form. During this time keep it covered with a damp towel to prevent it from drying.
Rolling & Toasting: Whether you're rolling the dough flat or toasting it later on, gentle pressure is critical to the outcome. Pressing the dough too hard results in stiff parathas.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.