Back to 8 servings 2.5 cups whole wheat flour (atta), or all-purpose flour, plus extra for rolling 0.5 teaspoon salt 1 tablespoon neutral oil, for the dough 0.875 cup warm water, add gradually, as needed; use less if using all-purpose flour 4 tablespoons ghee, melted or softened, for layering and frying, plus more as needed
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1 Step 1: Mix the flour, salt and oil in a large bowl. Add the warm water a little at a time and mix to a soft, non-sticky dough.2 Step 2: Knead for 5 to 8 minutes until smooth, soft and slightly tacky. Lightly oil the dough, cover, and rest at least 20 minutes, up to 1 hour.3 Step 3: Divide the dough into 8 equal portions and roll each into a ball. Keep the balls covered with a damp cloth so they do not dry out.4 Step 4: Flatten one ball, dust it in flour, and roll into a 6-inch circle. Brush with melted ghee and sprinkle lightly with flour.5 Step 5: Fold the circle into a fan-shaped strip, then coil it into a snail shape and tuck the end underneath. Press it flat gently.6 Step 6: Roll the coil out again to a 6 to 7 inch round, about 1/8 inch thick, without pressing too hard so the layers stay separate.7 Step 7: Heat a tawa or heavy skillet over medium-high heat. Brush off excess flour and place the paratha on the pan.8 Step 8: Cook about 30 to 60 seconds until bubbles form on the surface, then flip. Drizzle 1/4 teaspoon ghee over the cooked side and spread it.9 Step 9: Flip again and brush the other side with ghee. Press the edges with a spatula so it puffs, and cook 1 to 2 minutes per side until golden-brown spots appear on both sides.10 Step 10: While hot, wrap the paratha in a clean towel and gently clap or scrunch it between your palms to separate the layers. Stack in the towel to keep warm and soft.getsaucepan.com/r/c571fb10-422a-5f26-9636-6358b4278f17
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