Paratha is an advanced type of flatbread i.e. Roti or Chapati but still lots of sisters and brothers look for how to make wheat paratha in Pakistan with perfection.
Paratha is a flatbread that originates from the Pakistani subcontinent. It is still prevalent throughout Pakistan and other parts of South Asia, where wheat is cultivated and is the traditional staple of the region.
Paratha is a combination of the words parat and atta, which literally means layers of cooked dough.
Paratha is undoubtedly a significant segment of Pakistani food. It is a flatbread that is baked on a flat vessel or tawa (pan) with ghee or oil. It is one of the staple foods of Pakistan that can be brought with basically anything from cucumber to meat or eggs.
Whether you are a cook or an expert, this Wheat Paratha recipe will help you make the best paratha ever. This Pakistani flatbread is similar to chappati (roti) but can have many different variations, including Potato Paratha, Methi Paratha, Onion Paratha, Mooli Paratha, etc. Today we are going to make a plain and simple Wheat Paratha.
Required Ingredients to Make a Wheat Paratha
- 2 cups wheat flour
- ½ cup oil
- 1 cup water (you can add more)
- 1 rolling pin (for leveling the flour)
- Pan
How to make Wheat Paratha in Pakistan
- Put the wholemeal flour in a bowl, add 2-3 tablespoons of oil and ½ cup of water.
- Mix and make a smooth soft dough.
- If necessary, add more water while kneading.
- Knead well to make the dough soft.
- Wrap it in a damp cloth and let it sit for 30 minutes.
- Divide the dough into 8 parts.
- Take a portion of the dough and form a round ball with 1 teaspoon of oil inside the flour.
- Dust the rolling area with flour.
- Place the round ball on the rolling pin and roll it until it is even and keep the size round like a plate. (size is up to you).
- Continue rolling to form a circle about 1/8 inch in diameter. It should be a little thick, not too thin.
- Take a pan pour 1 tsp oil and heat, now place the flattened paratha in the pan.
- Turn the side of the paratha put 2-3 tbsp of oil and fry on medium-low flame.
- Change the side frequently and cook until the color turns golden brown.
- Both sides should be cooked properly when you see that the color is golden brown and it looks crispy.
- Remove from the pan and place on a paper towel to drain the oil.
