Tawa Paratha Recipe
Flaky, layered paratha pan-cooked on the tawa for a crisp, buttery finish.
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Ingredients
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Dough Ingredients
Layering Ingredients
Method
Making the Dough
- 1
Combine and Knead
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, kneading to form a soft, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Preparing the Paratha
- 2
Divide the Dough
After resting, divide the dough into 8 equal portions. Roll each portion into a ball.
- 3
Rolling and Layering
Take one dough ball and flatten it with your fingers. Dust it with a little all-purpose flour, then roll it out into a circle about 6 inches in diameter.
- 4
Spread Ghee
Spread about 1/2 tablespoon of ghee or butter over the rolled dough. Fold it in half, then spread more ghee and fold it in half again to form a triangle. Roll this triangle out gently to about 6-7 inches in size.
- 5
Cooking on Tawa
Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 1-2 minutes until small bubbles form on the surface. Flip it over and cook for another 1-2 minutes.
- 6
Adding Ghee
Once cooked, spread a little more ghee on top and flip again. Cook for an additional 1-2 minutes until crispy and golden brown. Repeat with the remaining dough balls.
