Plain parantha is a multilayered non-stuffed Parantha. It can be served with any curry of your choice.
- 2 cups wheat flour
- ½ tsp salt
- 1 cup of ghee or cooking oil for pan frying
- Mix wheat flour and salt; knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
- Divide and roll into 10 equal balls. Dust lightly the rolling surface and roll the dough balls into 7-8-inch discs. Apply 1 tsp oil evenly over one side. Dust dry maida over the oiled surface. Now form blob (pedha) by folding round disc in a manner shown in the picture, each time applying some oil and dusting maida over the surface.
- Flour the rolling surface lightly and very gently roll out the blob (pedha) into a flat circle.
- Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The paratha is done when both sides are crispy and golden brown.
- Serve with any curry of your choice.
The following points should be noted:
1. Use a 2" wide soft bristle pastry brush to apply ghee/oil on the surface of the dough disc while making layered parantha. You may use oil, if that suits your taste. You may also use slightly melted Butter. The moisture in the butter will create more steam.
2. Apply Ghee/oil only to one surface. You do not need to baste both surfaces within a layer.