Paratha is a popular Indian flatbread that is made by pan-frying whole wheat dough. It can be plain or stuffed with various fillings, making it a versatile and delicious dish. Here's a basic recipe for making plain paratha:

Ingredients:

• 2 cups whole wheat flour (atta)
• Water (for kneading)
• Salt to taste
• Ghee or oil (for cooking)

Instructions:

Prepare the Dough:

• In a large mixing bowl, add whole wheat flour and a pinch of salt.
• Gradually add water and knead the flour to form a smooth and soft dough. The consistency should be similar to that of chapati dough.
• Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Divide the Dough:

• After resting, knead the dough again for a couple of minutes.
• Divide the dough into small lemon-sized balls.

Roll Out the Parathas:

• Take one dough ball and roll it between your palms to make a smooth ball.
• Dust the ball with a little dry flour and roll it out into a flat, round disc using a rolling pin. Aim for a thickness similar to that of a chapati.

Cook on the Griddle (Tawa):

• Heat a griddle or tawa over medium heat.
• Place the rolled-out paratha on the hot tawa. Cook until you see bubbles forming on the surface.

Flip and Cook:

• Flip the paratha using a spatula when you see bubbles on one side.
• Spread a little ghee or oil on the cooked side.

Cook the Other Side:

• Once the flipped side has golden brown spots, flip again and spread ghee or oil on the other side.

Press and Cook:

• Press the edges of the paratha with a spatula to ensure it cooks evenly. Cook until both sides have golden brown spots.

Repeat:

• Repeat the process for the remaining dough balls.

Serve:

• Serve the hot and freshly cooked parathas with yogurt, pickles, or any side dish of your choice.

Tips:

• For a flakier texture, you can add a little ghee or oil to the dough while kneading.
• Stuffed parathas can be made by adding a filling of your choice, such as spiced mashed potatoes, paneer, or spinach, before rolling out the dough.