Parantha (pan-fried flat bread)

Makes 8 paranthas.
I use whole-wheat flour for daily cooking. Parathas are traditionally made with a mix of equal measures of maida (refined flour) and aata (whole-wheat flour) - making them whiter in color.

Ingredients

• 2 cups whole-wheat flour
• 1 tbspn vegetable oil for dough
• 1 cup water 
• a pinch of salt
• vegetable oil for pan-frying

Preparation

1. Make a dough with the flour and oil - this should need slightly more than 1/2 cup of water.
2. Cover the prepared dough with a damp cloth for 15 minutes. 

Instructions

1. Heat the pan. Using a non-stick pan minimizes the need for oil.
2. Make eight balls from the dough.
3. Take a dough ball and roll it into a circle. 
4. Brush lightly with oil, and fold into a semi-circle.
5. Brush lightly with oil, and fold into a quarter-circle.
6. Roll it to get a triangular parantha. 
7. Take a few drops of oil in the pan, and place parantha. 
8. Add a few drops of oil at the edges of the parantha. 
9. Press down lightly with a flat spatula on different points of the parantha.
10. Turn the parantha after a minute, and pan-fry to cook completely. 

 

  Serving

1. Serve hot with stir-fried vegetables or curry.