Wheat Paraths are commonly prepared as a day to day dish in north India. These remains softer for long time than chapatti or roti.
2 Cups Whole wheat flour (Aata)
Water – as required to make dough
1/4 Tsp Salt
Oil for Frying
In a large bowl, mix flour & salt. Addd water little by little to make soft dough.
Add a teaspoon of oil on the surface of the dough and knead well.
Cover and keep aside for minimum 15-20 minutes.
Now shape the dough into balls.
Using a chapatti roller and rolling pin, spread a dough ball into a small circular shape.
Apply 1/4 Tsp oil on the surface; first fold it to a half circle; apply few drops of oil again and further fold it to a quarter circle to look like a triangle.
Roll this over in dry wheat flour and using the rolling pin roll into shape a circle.
Heat a griddle on medium heat and place the paratha on it.
Lightly grease the paratha with oil and roast till golden brown, flip over with a spatula and grease again and roast till golden brown.
Repeat the process for the remaining dough balls also.
Serve hot with any vegetable or non-veg gravy or with dry spiced vegetables.
Note: Ghee can also be used instead of oil.