Plain Paratha
A paratha/parantha/parauntha (Punjabi: پراٹھا ) is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.[1] In Bengali it is known as porota (পরোটা) while in Burma, it is known as palata (ပလာတာ; pronounced: [pəlàtà]), and is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.
Ingredients
- 1½ cup Wheat flour (atta)
- 1½ cup Maida
- ½ tsp Salt / உப்பு - adjust to your taste
- 1½ cup Oil / எண்ணெய்
- 2 tbsp Ghee / நெய் - optional
Instructions
- Mix wheat flour and maida well and knead with oil and water into a soft dough
- Allow it to rest for 10min
- Divide into 8~10 equal portions
- Roll it into about 8inch circle
- Brush it with oil
- Fold into flaps and make a coil out of it
- Roll the coiled dough into about 6inch circle
- Cook each side for about 1min on a hot non-stick pan
- Brush it with ghee
- Serve hot with Baingan Bharta