Start by making the dough. Add 2 cups of whole wheat flour, 2 tsp ghee, and 1 tsp salt to a large mixing bowl. Mix well using your fingers. In India, we use a utensil called parath to knead the dough. It’s a large flat plate with high edges. It makes the kneading process quite easy.
Note – You can use a stand mixed fitted with dough attachment or a food processor to knead the dough.
Note – When making these for everyday use, I skip adding ghee and salt to the dough and make these with just whole wheat flour. Adding a little ghee and salt while making the dough makes the paratha flakier.
Add warm water to the bowl little by little and knead to make a soft dough. I used approximately 1 cup of water for 2 cups of flour. The amount of water used to knead the dough will depend on the quality of the flour. So do not add all the water at once. Go slow, you don’t want a sticky dough.
Knead the dough for 3-4 minutes until soft and smooth. If the dough is not smooth, the paratha will not come out good.
Cover the dough using a kitchen towel and keep aside on the counter for 30 minutes.
Divide the dough into 8-9 lime size balls. If you are a beginner, measure and divide the dough so that your paratha are of the same size.
Take one dough ball and slightly flatten it in between your palms. Keep it on the rolling surface and dust lightly with dry whole wheat flour. Roll the dough to make a 4-inch circle.
Brush oil or ghee on the circle and fold the sides to make a semi-circle. Brush oil or ghee again and then fold to make a triangle.
Note - Brush the oil or ghee generously to get the layers separate.
Dust and roll to make a 5-inch triangle. Paratha is rolled slightly thicker than the roti, approx ⅛th of an inch. Try to keep the edges slightly thinner than the center.
While you are rolling the paratha, heat a griddle over medium-high heat. Transfer the rolled paratha to the hot griddle.
Cook until brown spots appear on the bottom sides. Flip and cook until brown spots appear on the other side as well. Flip again and brush it with oil or ghee and cook until it is nicely browned. Keep pressing it with the back of a ladle while cooking. Serve hot.
You can skip adding ghee and salt in the flour if you wish. When I make paratha for everyday use, I don't add these two ingredients.If you want crispier paratha, knead the dough a little tighter.Cook the paratha on low heat and keep pressing with a ladle while cooking.