Whole Wheat Flour Paratha

1.In a large mixing bowl, combine the whole wheat flour and salt.

2.Add 1 tablespoon of oil or ghee to the flour mixture and mix well until the flour resembles coarse crumbs.

3.Gradually add warm water, a little at a time, and knead to form a soft, pliable dough. Adjust water as necessary.

4.Cover the dough with a damp cloth and let it rest for 20-30 minutes.

5.Divide the dough into 6 equal portions and roll each portion into a smooth ball.

6.Lightly dust a rolling surface and rolling pin with flour. Roll out one dough ball into a circle about 6-7 inches in diameter.

7.Brush the surface lightly with ghee or oil, then fold the circle in half, brush again, and fold once more to form a triangle or square shape to create layers.

8.Roll out the layered dough gently into a 7-8 inch paratha, taking care not to press too hard to preserve layers.

9.Heat a tava, griddle, or non-stick skillet over medium-high heat until hot.

10.Place the rolled paratha on the hot skillet. Cook for about 30 seconds until bubbles start to form, then flip.

11.Apply ghee or oil on the cooked side, flip again, and apply ghee or oil on the other side.

12.Press gently with a spatula and cook each side until golden brown spots appear and the paratha is cooked through, about 1-2 minutes per side.

13.Remove from the skillet and keep warm. Repeat the process with remaining dough balls.

14.Serve hot with yogurt or your favorite chutney for breakfast or any meal.