Parantha, in many places also known as Prata bread, is a popular Indian bread typically eaten for breakfast and also packed in to lunch boxes. It is eaten with curries or vegetarian preparations. You can also make rolls with your choice of filling. It requires a little time to knead the dough and is thereafter quite simple. Made with whole wheat flour it is great on taste and also stays soft for hours later.
• 1 1/2 cup whole wheat flour
• 2 cups water
• ½ teaspoon salt (optional)
• Oil for cooking
First take a large base bowl to knead the dough. Add the flour and salt. Slowly add water and knead the dough till it binds together firm and is still soft. Avoid adding too much water at one go or it will become too soft. Keep a tablespoon flour aside to dust while rolling the paranthas.
Then make small balls with the dough and gently roll them out into bigger circles. You can flip it in the dry flour kept aside to prevent it from becoming sticky. Now drip about ½ teaspoon oil and fold the rolled dough into half like a semicircle and then fold it again to form a triangle. Now roll this further to make a bigger triangle. You can sprinkle a little dry flour to prevent it from sticking.
Meanwhile heat a flat skillet and gently place the rolled out triangle parantha. Flip in about half a minute and spread a teaspoon of oil. Gently press the parantha from all sides with a flat spatula to aid the cooking and then flip the other side and repeat. Keep the heat on medium flame to avoid the parantha from getting burnt. Flip a couple of times till cooked from both sides. Remove into a plate and serve with your favorite curry or dip and enjoy.
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