Paratha Recipe with Easy Dough Making Technique
Making paratha became easy with this easy dough-making technique. Make crispy and flaky paratha just like your mother or grandma used to make
Servings: 4
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 3/4 cups water
- 1 tbsp flour for sprinkling
- 4 tbsp olive oil or ghee for cooking
Instructions
Make Dough in the stand mixer
- Start kneading the dough. Add the first 4 ingredients of paratha to a stand mixer. Knead it until a soft dough forms. Cover with a kitchen towel and let it rest
Make Dough by hand
- In a bowl, add all-purpose flour, salt, and oil or butter. Rub it with your hands, then slowly add water and, with the help of a spatula, mix it. Slowly add water until all of your flour clumps into a ball. It will not be smooth at all. Apply some oil on the dough, cover, and let it rest for a minimum of 10 minutes.After 10 minutes, start kneading it with the help of your hands while applying a little bit of water, which will prevent the dough from sticking. Within 5 minutes, your dough will be smooth. Now cover and let it rest for another 10 minutes before rolling out the parathas.
Shape Parathas
- Now divide the dough into 4 sections. Working on one dough ball at a time, while keeping the rest of it covered with a plastic wrap, roll out the dough into a circle, apply a tsp of olive oil to each circle, and sprinkle some flour. Cut the circle from one end to make a slit. Now roll it into a cone. Then press it down to make a dough ball. Make all the dough balls before rolling and keep them covered with a plastic wrap. Take one dough ball at a time and roll out to a paratha.
- Heat a Tawa or a pan and cook the paratha from one side over medium heat. Once it becomes clear, then it's time to turn it over to cook from the other side. Add 1 tbsp of olive oil or ghee as you are cooking the paratha.
- Keep cooking until it’s golden from both sides. Make sure to cook over medium heat.
- Enjoy is with chai
Notes
You can also use butter or ghee to coat the paratha. It's important to have the butter at room temperature. If your butter is not at room temperature, then keep it in the microwave and warm it up, but don't melt it completely.