Paranthas are flaky and more elaborate than chappati/rotis. The dough is rolled out and brushed with ghee, folded and brushed with ghee again and folded again to form a quartered layered pie slice. This is then rolled out again. This triangle ia palced on a hot griddle. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, in lunch-boxs, light brunch items or traveling munching companions. Allow 1 or 2 per person.
2.5 cups chappati flour
1 cup water at room temperature
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread
Method to roll out the dough
Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into Ping-Pong-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter.
Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.
Method of cooking the parantha
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.