Sada Paratha - It's best with pickles, curd, vegetarian or non vegetarian gravy dishes ..
Sufficient atta dough
Sifted whole wheat ( atta ) - 4 cups ( 14 oz / 400 g)
Salt (optional)- ¾ tsp / 3.8 ml
Water - 1¼ cups / 300 ml
Mix flour, salt and 1 cup/ 240 ml water. Add enough of remaining water (¼ cup/60 ml), 2 tbsp/30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic (about 2 minutes). Keep covered with a damp cloth about 30 minutes.
With oiled hands, knead dough briefly. Make 12 balls about 1¾ inch/4.5 cm in diameter. Keep covered with a damp cloth for one hour.
These recipe steps are adapted from ‘’ Rotis and Naans by Purobi Babbar”
Roll out into thin chapatis of 5 - inch diameter with the help of a dry flour.
Now smear a little ghee, with a spoon on the roti (the upper surface only) and fold it over into a semi circle.
Smear some more ghee over the upper surface and fold it the second time. Double fold it length ways press it gently with fingers and roll into a round circle making the edges thinner than centre.
Place it on a hot griddle, turn over once and smear with ghee / oil again.
Cook for few seconds, turn over again and smear the other side with ghee / oil as well.
Cook for further few seconds until the paratha is golden brown on both sides. Serve hot.