Tikona Paratha

Ingredient                               

 Whole-wheat flour  250g

Salt

Oil or melted butter  50g

Water (warm)

Flour, for dusting

Method

1. In a mixing bowl, place the flour, salt, and 1 tablespoon of oil or melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well in the center. Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make a soft and pliable dough that leaves the bowl clean.
   Let the dough rest for 30-40 minutes.
3. Divide into twelve equal portions and shape each one into a round ball.
   Take one round, flatten it slightly with your fingertips, and roll it out on a floured board with a rolling pin.
4. Dust frequently with flour to prevent sticking. Apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.
5. Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.
6. Roll this triangle into a thin, larger triangle, dusting with flour as required.
7. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.
8. Heat a griddle or frying pan over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. The whole process takes about 2-3 minutes.