Ingredients
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Flour: 2 cups (All-purpose flour/Maida gives the best flakes, but you can use Whole Wheat/Atta for a healthier version).
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Salt: ½ teaspoon.
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Ghee/Oil: 2 tablespoons for the dough + extra for layering and frying.
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Warm Water: As needed to knead a soft dough.
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Dry Flour: For dusting.
Instructions
1. Prepare the Dough
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In a large mixing bowl, combine the flour, salt, and 2 tablespoons of ghee or oil.
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Gradually add warm water and knead into a soft, smooth dough.
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Cover the dough with a damp cloth and let it rest for 20–30 minutes. This allows the gluten to relax, making it easier to stretch.
2. Creating the Layers (Pleating)
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Divide the dough into equal-sized balls (pedas).
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Dust a ball with flour and roll it out into a very thin, large circle.
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Generously spread ghee all over the surface and sprinkle a little dry flour on top.
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The Pleat: Start folding the dough from one edge like a paper fan (fold forward, then back) until you have one long pleated strip.
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Gently stretch the strip by pulling from both ends, then roll it tightly like a spiral (into a “jalebi” shape). Tuck the end into the center.
3. Rolling and Cooking
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Let the spiral rest for 5 minutes, then flatten it gently with your palm.
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Roll it out into a disc of medium thickness. Use a light hand so you don’t squash the layers together.
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Heat a tawa or griddle on medium heat. Place the paratha on it.
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When tiny bubbles appear, flip it over and apply ghee to the cooked side.
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Flip again and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown and crispy.
Expert Tip for the “Flaky” Look
Once you take the paratha off the heat, place it on a flat surface and crush it gently from the sides toward the center using your hands. This “scrunching” motion breaks the surface tension and makes all the beautiful layers pop out, just like in the picture!