Plain Parantha is a versatile bread that can be eaten at any time in so many different ways. It’s a perfect choice for tiffins. Eat it with curry, yogurt, pickle, jam, ketchup or with a hot cup of tea.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Ajwain (carom seeds) – optional||1 tbsp|
|Wheat flour to help roll paranthas||1 cup|
- Divide dough into 6 equal balls.
- Roll a ball to about 3 inches in diameter using dry wheat flour.
- Top it with a thin layer of oil in the middle.
- For variation you can also add carom seeds on top. I personally like paranthas with carom seeds.
- Pinch the sides together and make it a ball again.
- Roll it to about 6 inches in diameter. Use wheat flour to roll it. If you are new to it, it may not come out round but don’t worry.
- Place it on a heated griddle.
- Flip the side after about 1 minute.
- Oil both sides with about 1/4 tsp of oil on each side.
- Press it with spatula and cook till it’s lighly brown on each side. Flip sides every once in a while. Repeat with other dough balls.
- Plain Parantha is ready. Serve it hot with Potato Curry, yogurt and pickle.
- If you like crisp paranthas, use a little more oil while frying paranthas.
- Make sure that the dough is at room temperature for easy rolling.
- Paranthas cook best if they puff up. If it starts to puff up from one side, press it lightly with the metal spatula to puff the whole parantha.
- If you want to store paranthas for later, don’t cook them crisp. Leave them soft. Wrap them in paper towel and then aluminum foil to keep the softness.
- For best results, the griddle should be pretty hot. If you try it on low heat, it will become hard.
- It’s an excellent food when you are traveling. Eat it with pickle, jam or cheese.