Paratha

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the whole wheat flour and salt. Add the tablespoon of oil and mix well using your fingertips until the flour resembles breadcrumbs. Gradually add warm water, kneading as you go, until you form a soft, pliable dough. Knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 20-30 minutes.
2. Divide and shape
   After resting, knead the dough again for a minute. If adding optional ingredients like coriander leaves or spices, knead them in now. Divide the dough into 8 equal portions and roll each into a smooth ball. Keep them covered to prevent drying.
3. Roll and layer
   Take one dough ball and flatten it on a lightly floured surface. Roll it into a 6-inch circle. Brush the surface with melted ghee. Dust with a little flour, then, starting from one edge, pleat the circle by making small 1/4-inch folds all the way across, creating a long strip. Coil this strip into a spiral, tucking the end underneath. Flatten this spiral gently with your palm.
4. Roll the paratha
   Dust the work surface and the spiral with flour. Gently roll the spiral into a 7-8 inch circle, being careful not to press too hard so the layers remain intact. Repeat with the remaining dough balls.
5. Cook the paratha
   Heat a tawa or flat griddle over medium-high heat. Place a rolled paratha on the hot surface. When small bubbles appear (about 30 seconds), flip it over. Add a teaspoon of oil or ghee around the edges and over the surface. Flip again and press gently with a spatula, rotating to ensure even cooking. Flip once more, adding a little more oil if needed. Cook until both sides have golden-brown spots.
6. Keep warm and serve
   Transfer the cooked paratha to a plate lined with paper towel. Stack the cooked parathas and keep them covered with a clean cloth to retain heat and softness. Serve hot with yogurt, pickle, curry, or butter.