Paratha is the variation of roti and is liked in all households of Pakistan and generally eaten at the breakfast time. It is made of whole wheat flour although at some places roti is also made of maize flour, rice flour and other flours but when we talk of roti it is meant to be of whole wheat flour.
In Pakistan paratha is eaten with all kinds of curry, chutney, or pickle. It is easy to make and eat. Sometime, especially in villages roti is cooked in earthen oven (tandoor). But in the cities it is generally made by using a griddle (tawa).
There are variations of roti cooked in different ways and different fillings. Here we are sharing a recipe for crispy paratha. I hope you will try this and enjoy.
Whole wheat flour ½ kg
Salt ½ teaspoon
Water as needed (different flours need different amount of water)
Dry flour ¼ kg for rolling out the parathas
Preparing the flour
- Sift the flour and salt together;
- Put the flour in a wide mouthed utensil;
- Make a hole in the middle of wheat flour;
- Pour water in the hole and mix it with flour;
- Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
- When the flour is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;
- When the dough is ready cover it with a lid and let it rest for ten minutes;
- After 10 minutes the dough is ready for making parathas;
- We will need 6 tbsp. Ghee or oil for making one paratha;
Making and cooking parathas
- Divide the dough into 5 equal balls;
- You will need a smooth surface to roll out the parathas (just like the roti), it can be a marble slab or traditional roti block will do;
- Sprinkle a little bit of dry flour on the surface and start rolling out;
- Roll out the one balls about 6 inch wide and give a two inch cut on one side of the roled out roti;
- Now put two tbsp. of ghee or oil and from one side of the cut start rolling like a role,
- Now press the role with both hands so that it looks like a ball again;
- Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 10-12 inches (twa),
- Start rolling out the paratha just like a roti , it should be thin and smooth;
- Put it on the griddle and cook on medium heat, the high heat may burn the paratha;
- When the paratha is dry from one side flip it and when some brown flowers occur on one side spread 4 tbsp. ghee and turn it over again;
- Now cook it from one side and then the other;
- When the paratha is golden brown it is ready to eat,
- The longer you cook it and the more ghee you use, will make a crispier paratha.
Serve as breakfast food with other curry or eggs.