Plain Paratha

1 cup atta(wheat flour)+ 1/2 cup for rolling,
1 cup maida(refined wheat flour),
4 tbsp ghee,
Oil for kneading and frying,
Salt to taste.

In a large mixing bowl, mix 1 cup wheat flour, maida, salt, 2 tbsp ghee and 1 tbsp oil, mix and knead a dough with water. When dough of a rolling consistency is ready, keep aside for atleast an hour.
Make big balls from the dough, big enough to fit in your fist. There are various ways in which you roll parathas.
1. Roll a puri(small round), apply ghee all over and then make two folds, first horizontal and then again apply some ghee and fold vertically to form a triangle. And then roll this triangle to a bigger triangle, which is evenly thick.
2. Roll a puri, apply ghee and start rolling the puri from one end to another. Seal all the open ends. Now you have a cylinder shape, roll this again lengthwise from one end to another. Again seal the ends to form a circular shape(like chakli). Now roll this to the size of paratha.

Heat a tava/griddle, grease with some oil and fry the paratha on one side. Apply some more oil/ghee on the top and flip the paratha. Fry from both sides evenly. Serve these parathas with any sabji.


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