500 g all-purpose flour or 50% mix with whole wheat
10 g salt
30 g vegetable oil
300 g water
Flour for rolling out, as needed
60 g softened ghee or butter for spreading on rolled-out dough
Instructions
Set a bowl over a scale and add the flour, salt, and oil. Mix until evenly distributed. Add water and mix until no dry flour remains. Let rest for 15 minutes.
Knead the dough for about 5 minutes until it passes the gluten window test. Divide the dough into 8 or 10 pieces, cover, and let rest for 15 more minutes.
Roll each piece of dough into a thin circle. Spread softened ghee on the dough, sprinkle flour, then fold the dough creating layers. Roll into a tight circle and repeat for remaining dough. Let rest for 15 minutes.
Using flour as needed, roll each circle into an 8-inch diameter circle. Cook immediately.
Single Cook Method
Cook paratha in ghee over medium heat until golden brown on both sides. Store in foil before serving.
Cook And Freeze Method
Cook parathas over medium-low heat until no dry spots remain. Cool on a wire rack.
Store cooked parathas in a container separated by parchment paper. Freeze until ready to use.
To cook from frozen, heat a pan with ghee or oil. Cook paratha until crispy and golden on both sides. Serve immediately.