Paratha

In a large bowl, combine Whole Wheat Flour and Salt and mix well so the salt is evenly distributed.

Add about 1 tablespoon of Oil and start pouring in Water little by little, mixing and kneading until you get a smooth, soft, pliable dough that isn’t sticky.

Cover the dough with a damp cloth and let it rest for 20–30 minutes to relax the gluten for easier rolling.

Divide the dough into equal-sized balls, lightly dust each with flour, roll one ball into a thin circle, then spread a little Ghee over the surface; fold or roll to create layers (fold into a square or coil and roll out again) for flaky parathas.

Heat a skillet over medium-high heat. Place the rolled paratha on the hot skillet and cook until bubbles form and the underside has golden spots, about 30–45 seconds.

Flip the paratha and cook the other side, pressing gently with a spatula and brushing a little oil or ghee on the surface so it browns evenly and develops crisp, flaky layers.

Repeat with remaining dough. Serve the parathas hot, optionally with an extra smear of ghee on top and your choice of chutney, yogurt, or curry.