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Bread Paratha Naan Roti Kulcha Puri/Poori Alu Paratha Garlic Naan Keema Naan   Paratha   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 2.5 cups Chappati flour 1 cup Water at room temperature 1 cup Chappati flour in a large plate for dusting the dough while rolling it out   Ghee (for rolling out bread) Preparation Rolling out the Dough Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds. After resting, knead well. Divide the dough into peach-size balls. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out. Cooking the paratha Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa. To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.