Servings : 4 parathas
A delicious soft yet crispy layered flat-bread, one of my family’s personal favourites. Parathas can be had with curries or pickles or just on their own.
- 1 1/2 cup all-purpose flour (you can mix half all purpose and half atta if you like)
- 2 tbsp. ghee (plus a bit more for rolling and cooking)
- 1 tsp. salt
- warm water or milk (about 1/2 to 3/4 cup)
Add the salt to the flour. Rub in the 2 tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be. Once it’s kneaded, divide the dough into two balls.
Now click HERE to refer to the step by step method with pictures of how to shape and cook the parathas.
For square-shaped parathas, check HERE.
For triangular-shaped parathas, check HERE.