paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha |

To make the dough for paratha | plain paratha | basic Punjabi paratha | Indian flatbread |  healthy whole wheat flour paratha |  in a deep bowl take 1 cup whole wheat flour (gehun ka atta). Plain parathas are the most easiest Indian flatbread recipe that does not make use of refined flour like other recipes. Though for variation many people do take equal amount of maida and wheat flour.

To this add salt to taste.

Furthermore add 1 tsp oil. Also, you can add 1-2 tbsp. of curd while making the dough to make parathas that will stay soft for a long period of time.

Mix it very well with your fingertips. For variations, you can simply add ajwain to make ajwain paratha or spices to make masala paratha.

Slowly add water and combine all the ingredients.

Knead into a semi-soft dough. The dough should be smooth & not sticky. Depending on the quality of the flour you may need more or less water so only add little bit at a time.

Many people even rest the dough for 15-20 minutes, knead it again using 1/2 tsp of oil and then start rolling. You can do that if time permits. The plain paratha dough can be refrigerated in an air tight container for up to 3 days. But ensure the dough comes to room temperature before rolling when using refrigerated atta paratha dough.

For making triangular shaped paratha | plain paratha | basic Punjabi paratha | Indian flatbread |  healthy whole wheat flour paratha |  first, divide the dough into 6 equal portions.

Make smooth round balls out of them.

Flatten one portion in between your palms. Dip in flour and dust off excess flour. Too much flour will harden the plain paratha on roasting.

Roll into a 125 mm.(5") diameter circle, using a little whole wheat flour for rolling

Drizzle melted ghee. We have used around 1/8 tsp of ghee.

With the help of a brush, spread the ghee evenly.

Fold into half to form a semi- circle.

Drizzle 1/8 tsp of melted ghee again.

Brush the semi-circle with melted ghee.

Fold again to form a triangle.

Roll out into a 100 mm. (4") length triangular paratha using a little whole wheat flour for rolling. 

For frying the triangular atta ka paratha, heat a non-stick tava (griddle) on medium-high heat. Once the tava is hot, carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the parathas. 

The bottom of the plain paratha turns lighter, flip the paratha.

Using a little ghee cook the parathas. Cook the second side until it turns light brown.

Flip the plain paratha and cook till brown spots appear on both the sides. Alternatively, you can even use oil or butter to cook the parathas. Make sure the edges are cooked perfectly by pressing lightly with the help of a spatula.

Remove the tawa paratha in a plate.

Plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha.

For making square folded paratha, take one flattened dough ball.

Roll into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.

Drizzle melted ghee. We have used around 1/8 tsp of ghee.

With the help of a brush, spread the ghee evenly.

Fold top 1/3 side of the circle to the center.

Fold bottom 1/3 side of the circle to the center.

Drizzle the surface with little ghee.

Spread it evenly with your fingers or a brush. 

Fold the left 1/3 side to the center.

Finally, fold the right 1/3 side to the center. This will form a square shaped piece of dough layered with ghee.

Pressing lightly.

Dip the dough in the dry flour and roll it back and forth with the rolling pin to make a square-shaped paratha.

For frying the square plain paratha, heat a non-stick tava (griddle) on medium-high heat. Carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the parathas.

The bottom of the square paratha turns light brown in colour, flip the paratha.

Using a little ghee cook the parathas.

Cook till brown spots appear on both the sides.

Remove the square folded paratha in the plate.

You can roll the plain paratha in any desired shape. If you are a pro at rolling then you can roll & fry simultaneously, but beginners can always roll the parathas, cover with a wet kitchen towel and fry them all together. Flatten one portion in between your palms. Dip in flour and dust off excess flour. Too much flour will harden the plain paratha on roasting.

For a circle paratha, simply roll into a 125 mm. (5") diameter circle, using a little whole wheat flour.

Heat a non-stick tava (griddle) on medium-high heat. Carefully place the rolled paratha on the surface and cook until you see the appearance of bubbles on top of the paratha | plain paratha | basic Punjabi paratha | Indian flatbread |  healthy whole wheat flour paratha.

Flip the plain paratha and using a little ghee cook the paratha.

Flip the plain paratha, top it with ghee and press them with a flat spoon and cook till brown spots appear on both the sides. Alternatively, you can even use oil or butter to cook the parathas. Make sure the edges are cooked perfectly by pressing lightly with the help of a flat spoon.

Remove the tawa paratha in a plate.

All our plain parathas are now ready. Also, you can half cook them and freeze them for later usage. Learn how to freeze parathas.

Serve the paratha | plain paratha | basic Punjabi paratha | Indian flatbread |  healthy whole wheat flour paratha |  hot with homemade curds using cows milk. If serving later, you can store them in an insulated container or roti basket which will keep them warm till serving.

You can also enjoy atta parathas along with subzis and curries. Generally, Punjabi subzis are served with Tandoori naan, roti or kulcha but they taste equally amazing along with tawa paratha.