Ingredients

• Whole wheat flour (atta) 300 g
• Warm water 190 ml
• Salt 1/2 tsp
• Ghee, for the dough 1 tbsp (13 g)
• Ghee, for layering 2 tbsp (26 g)
• Ghee, for cooking 2 tbsp (26 g)
• Whole wheat flour, for dusting 30 g

Instructions

1. 1

   Mix the flour, salt and 1 tbsp ghee in a bowl, then add the warm water gradually and knead for 8 minutes into a soft, smooth dough. Cover and rest for 20 minutes.

2. 2

   Divide the dough into 6 balls and roll one out into a 15 cm circle, keeping the rest covered.

3. 3

   Spread 1/2 tsp of the layering ghee over the circle, sprinkle with a little dusting flour, fold it in half, spread with another 1/2 tsp of ghee and fold in half again to make a triangle.

4. 4

   Dust the triangle with flour and roll it out evenly to about 3 mm thick, with sides of about 18 cm.

5. 5

   Heat a tawa or heavy skillet over medium-high heat and cook the paratha for about 1 minute until light brown spots appear underneath, then flip and cook for 1 minute more.

6. 6

   Brush the top with 1/2 tsp of the cooking ghee, flip, brush the other side with another 1/2 tsp and press with a spatula, cooking for 1-2 minutes until both sides are golden and crisp in spots.

7. 7

   Repeat with the remaining dough and keep the parathas wrapped in a cloth. Serve hot with plain yogurt, pickle or a curry.