🧾 Ingredients (makes 6)

• 2 cups whole wheat flour (atta)
• 1 tsp salt
• ~¾ cup water (adjust as needed)
• 3–4 tbsp oil or ghee (for layering + cooking)

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👩‍🍳 Method

1) Make the dough

Mix flour + salt, add water gradually, and knead into a soft, smooth dough.
Cover and rest 20–30 minutes (this is key for soft layers).

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2) Shape the layers

• Divide into balls
• Roll one into a thin circle
• Brush lightly with oil/ghee and dust with a little flour
• Fold like a fan (accordion style) or roll into a spiral (like a cinnamon roll)
• Flatten gently, then roll again into a disc

👉 This folding = what creates layers

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3) Cook

• Heat a pan (medium heat)
• Place paratha → when bubbles form, flip
• Add a little oil/ghee, press lightly
• Cook both sides until golden with crispy spots

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🔥 Texture Goals

• Outside: crisp, slightly flaky
• Inside: soft, layered, slightly chewy

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📊 Nutrition (per paratha, approx.)

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💡 Pro Tips (this is where most people go wrong)

• Dough too hard → no layers → make it soft
• Too much pressure when rolling → layers disappear
• Low heat → dries out instead of crisping
• No resting time → tight, chewy bread

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🔄 Variations

• Add egg while cooking → anda paratha
• Stuff with potatoes → aloo paratha
• Use butter generously → dhaba-style crispy paratha
• Use all-purpose flour → flakier, less healthy version