1 cup – whole wheat flour (plus some extra for dusting)
½ cup – water
1 teaspoon – salt
1 teaspoon – red chilli flakes
2 tablespoons – ghee/oil
1.Take the flour in a deep bowl and add water to it little by little just as we prepare chapatti dough. You may use less than or more than ½ cup water. The dough should be a bit soft, not sticky and not too firm. Grease your hand with a bit of oil and give a final knead to the dough.
2. Take enough dough in your hand to make a golf-sized ball. Flatten it between your palms. Dip it in dry flour and roll out into a thin disc.
3. Smear the top of the disc with about half teaspoon of melted ghee. Next, sprinkle about 1 teaspoon salt all over it, followed by the chilli flakes. Finally, sprinkle dry flour over it.
4. Pick up one end of the round disc and fold the disc till the end is a little over the centre of the disc. Then, pick up the opposite end and bring it down till it overlaps the folded end at the centre. It has a rectangular shape now.
5. Again, spread a liitle oil and dry flour on the rectangular shape. Fold it at the centre. It now looks like a log.
6. Roll this log into a pinwheel. Flatten it, dip it in dry flour and roll out into a slightly thicker/smaller disc.
7. Place the paratha on a hot griddle. Flip it onto the other side after about 15 seconds. Smear each side with half a tablespoon of ghee when you see brown spots beginning to appear. Fry till the exterior is golden and crispy.
8. Take it off the griddle and try to crush it with your hand only if you can handle the hot paratha. This releases the steam and keeps the paratha crispy for a longer time. But please be very careful if you decide to do it.