Parathas Food

PARATHA

Steps:

• Combine the atta with 1 cup of water in a large steel or glass mixing bowl. Mix well and knead to form a smooth dough. It should not be too soft or too firm. You might need to add a few tablespoons of water if the dough is too firm, but be careful to add a little at a time so you don't overdo it. Cover with plastic wrap and let it rest for 30 minutes.
• Divide the dough into 8 balls. Keep a bowl of atta and some kosher salt nearby. Flatten one of the balls into a patty and dip the patty lightly in the flour. Roll into a thin round (about 5 inches in diameter). Lightly brush the top with the ghee or oil. Sprinkle with a pinch of salt if desired and very lightly dust with a pinch of flour. Fold over to make a semicircle. Brush the top with ghee and sprinkle with salt and flour again. Fold over to make a triangle. Roll it again to end in a thin triangle (as thin as it was when you first rolled the ball). Don't worry if some of the oil oozes out or if the shape is not perfect.
• Heat a seasoned cast-iron skillet or a heavy nonstick skillet over medium-high heat.
• When the skillet is hot, add the paratha and dry-cook it until light brown spots appear on each side, about a minute per side. Then, add about 1/2 teaspoon ghee and cook each side until the spots darken and the paratha becomes slightly crispy and has a glazed look, about 30 seconds per side. If you like it extra crispy or 'karak' as we say in Hindi, cook it a little longer. Repeat with the other balls. Once you get the hang of it, you can roll the next ball while cooking the previous one.
• In India, we put the parathas in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.