Indian Paratha

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the whole wheat flour, salt, and oil (and optional carom and cumin seeds if using). Gradually add warm water while kneading until you form a soft, pliable dough. The dough should be slightly softer than regular chapati dough. Knead for 5-7 minutes until smooth and elastic.
2. Rest the dough
   Cover the dough with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes. This allows the gluten to relax, making the dough easier to roll and creating flakier parathas.
3. Divide and shape
   After resting, knead the dough again briefly. Divide it into 8 equal portions and shape each into a smooth ball. Keep the dough balls covered while working with one at a time to prevent drying.
4. Roll the paratha
   Take one dough ball and flatten it with your palm. Dip it in the all-purpose flour and roll it into a circle about 6 inches in diameter. Spread about 1/2 teaspoon of ghee evenly over the surface. Dust with a little flour if needed.
5. Create layers
   For a layered paratha (laccha paratha), make a cut from the center to the edge of the circle. Then, starting from the cut edge, fold the dough in a fan-like pattern to form a cone. Press the pointed end down and twist it slightly to seal. Flatten the cone gently with your palm.
6. Roll again
   Dust the layered dough with flour and gently roll it out again into a circle about 7-8 inches in diameter. Be careful not to press too hard to maintain the layers.
7. Cook the paratha
   Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot surface. When small bubbles start to appear (about 30 seconds), flip it over. Apply about 1/2 teaspoon of ghee or oil on the cooked side. Flip again after 30 seconds and apply ghee to the other side as well. Press gently with a spatula, especially on the edges, to help it cook evenly.
8. Finish cooking and serve
   Cook until both sides develop golden-brown spots and the paratha is fully cooked (about 2-3 minutes total). Transfer to a serving plate and keep warm by covering with a cloth. Repeat with the remaining dough balls. Serve hot with curry, yogurt, pickle, or butter.