Plain Tawa Paratha

In a bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough.

Knead well for 5–6 minutes until the dough becomes soft and elastic. Cover and let it rest for 15–20 minutes.

5–6 min15–20 min

Divide into slightly larger-than-roti dough balls and roll each into a smooth round.

Roll a dough ball into a 4–5 inch circle. Brush a thin, even layer of oil on the surface to ensure distinct layers.

Fold into a semi-circle, apply a touch more oil, then fold again into a triangle to seal in the flakiness.

Dust lightly with dry flour and roll gently, maintaining the triangular shape, into a medium-thick paratha.

Heat a tawa on medium flame. Place the paratha and let it cook until small bubbles begin to appear, then flip.

Brush oil on the cooked side, flip again, and generously brush oil on the other side.

Press gently with a spatula, particularly on the edges, and cook until both sides are a crisp, golden brown.

Remove from heat and store in an insulated container to retain the internal softness while keeping the exterior crisp.