Paratha

Instructions

1. 1 Combine whole wheat flour and salt in a large bowl. Gradually add warm water while mixing with your hand until a soft, pliable dough forms. Knead for eight minutes until smooth and elastic, then cover and rest for thirty minutes.
2. 2 Divide the dough into four equal balls. Roll each ball into a thin circle about eight inches in diameter. Spread a tablespoon of ghee evenly over the surface.
3. 3 Fold the circle in half, then in half again to form a triangle. Roll out this triangle into a larger triangular shape about a quarter-inch thick, dusting with flour as needed to prevent sticking.
4. 4 Heat a tawa or flat griddle over medium-high heat. Place the paratha on the dry tawa and cook for one minute until small bubbles appear on the surface.
5. 5 Flip and brush the cooked side with ghee. Cook for another minute, then flip again, brushing ghee on the second side. Press gently with a cloth to ensure even cooking until both sides are golden brown with crispy spots. Serve hot.