Parathas are one of the most popular unleavened flatbreads in India. They are made by baking whole wheat dough on a tava, and are finished off with shallow frying.
Parathas can be eaten as a breakfast dish or as a tea-time snack.
- 2 cups whole wheat flour/atta
- 1 or 2 tsp oil or ghee
- salt and water as required
- 1 tbsp carom seeds/ajwain
- oil or ghee as required
- salt as required
- Mix salt with flour, add the oil/ghee and some water.
- Knead into a smooth dough and add some more water if required.
- Keep the dough covered for 15-20 minutes.
- Form a medium sized ball from the dough.
- Roll it into a small disc/round of about 3-4 inches in diameter.
- Brush oil or ghee onto dough surface.
- Sprinkle ¼ tsp or less of the ajwain seeds along with a pinch of salt
- Fold the dough applying ghee or oil.
- R0ll into a paratha of approx 6 to 7 inches diameter.
- Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required until both sides become well browned.
- Serve ajwain paratha hot with some pickle or raita