WHISKAFFAIR'S
In a large mixing bowl (or parat), mix together 2 cups of whole wheat flour, ½ teaspoon salt, 1 tsp, and vegetable oil.
Add water little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough. The exact amount of water required to knead the dough depends on the quality of the flour.
Add water little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough. The exact amount of water required to knead the dough depends on the quality of the flour.
Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Knead the dough for a minute and divide it into 6-8 equal-sized balls.
Take one dough ball and roll it to make a round. Keep the remaining balls covered with a cloth. Dust the ball with some dry flour and roll to make a 5-inch round.
Sprinkle ¼ teaspoon of finely chopped green chilies and ¼ teaspoon of red pepper flakes all over. Sprinkle 50 g of shredded cheese all over the paratha. Sprinkle 1 teaspoon of chopped cilantro.
Now cut the paratha using a sharp knife from the center to one side.
Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle. Fold over 3 more times and seal the edges using your fingers.
Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha. Keep the edges of the paratha thinner than the center.
Heat a griddle over medium-high heat. Once the griddle is hot, transfer the paratha to the hot griddle. Cook until brown spots appear at the bottom of the paratha. Flip and cook for 20-30 seconds.
Brush 1 teaspoon ghee or oil over the paratha and flip it again. Fry the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners. Serve hot.