Plain Paratha Recipe - Soft Triangle and Square Paratha
Plain paratha is India's wholesome, layered flatbread made from wheat-flour dough. It is rolled into a round, a triangle, a square, and many other shapes. It mainly serves for breakfast with a cup of hot tea. But it can also be perfect for lunch with dry sabzi and curries.
Ingredients
- 1 cup wheat flour
- water for kneading dough
- ghee for roasting
Instructions
Make Dough
- Take wheat flour in a mixing bowl, add water, and knead it into soft and smooth dough.
- When the dough is ready leave it for 20 minutes.
Make a triangle shape
- After 20 minutes, make a doughball from it and dust some flour.
- Roll the doughball into a 6-inch circle.
- Apply ghee over it.
- Now fold the rolled circle in half, and apply ghee upon it.
- Again, fold it in half and sprinkle some flour on it, and make a triangle shape.
- Now roll it gently until it becomes a big triangle.
Making a square shape
- Take another doughball and roll it into a 5 to 6-inch circle.
- Apply ghee on it.
- Fold the opposite two sides of the circle and apply the ghee upon it.
- Now, the remaining two sides fold one side to the other, and it becomes a square shape.
- Dust some flour on it and roll it into a big square.
Cook Paratha
- Heat the tawa/griddle on medium heat.
- When it gets heated, place the rolled triangle on it.
- After a few seconds, flip it and apply ghee on it with a spoon.
- Now apply the ghee to the other side by turning it.
- Roast it from both sides until brown flakes appear.
- Repeat the same process with square paratha.
- Serve it hot with pickle or sabzi.
Notes
- Use warm water for kneading the dough for a softer texture.
- You can add some ghee and salt when kneading a dough for salty parathas.
- Always rest the dough for at least 20 minutes for a soft and smooth texture.
- Cook the paratha on low to medium heat. High heat will burn the parathas.
- Applying a good amount of ghee while cooking for a better taste.