EASIEST PARATA RECIPE!!

IngredientsFlour: 2 cups atta (whole wheat flour) or all-purpose flour (maida), or a 50/50 mixSalt: ½ tspOil/Ghee: 1 tbsp (for dough) + 3-4 tbsp (for layering and frying)Water: ¾ cup warm water (adjust as needed)1.Make & Rest Dough:Resting creates a soft, pliable texture.Mix flour, salt, and 1 tbsp oil in a bowl. Gradually add warm water while kneading until a smooth, soft dough forms (about 5-7 minutes). Cover with a damp cloth and rest for 20 minutes.2.Roll & Apply Fat:Creates the inner layers.Divide dough into 4-6 equal balls. Take one ball, dust with flour, and roll it thin into a 7-8 inch circle. Brush the surface evenly with melted ghee or oil, then dust lightly with dry flour.3.Pleat & Coil:Forms the flaky spirals.Fold the rolled disc like an accordion (pleat back and forth), or cut slit strips from center to edge. Roll the pleated strip into a tight coil like a cinnamon roll and tuck the loose end under. Rest coils for 5 minutes.4.Final Rolling:Handle gently to keep layers intact.Gently roll the coil into a circle (about ¼-inch thick). Do not press too hard, or the distinct layers will press together and fuse.5.Toast & Fry:Medium heat yields crispiness without burning.Place paratha on a hot skillet (tawa) over medium-high heat. Cook for 1 minute until small bubbles appear, flip, and cook the other side. Drizzle 1 tsp ghee/oil along the edges, flip again, and press gently with a spatula until both sides are golden and crispy.Pro-Tips for Perfect ParathasWarm Water: Warm water relaxes the gluten instantly, resulting in a softer paratha.Fluff Before Serving: Crush the cooked paratha gently between your palms right after cooking to pop open the flaky layers. #PARATA #RECIPE #PARATARECIPE