Flaky Rajasthani Paratha Recipe paired with Homestyle Sweet Lemon Pickle

Instructions

1. 1

   Knead the base dough: Combine wheat flour, salt, and 1 tsp of oil in a wide plate (parat). Add water slowly and knead for 5–7 minutes into a smooth, malleable, soft dough. Cover with a damp cloth and let it rest for 15 minutes — resting relaxes the wheat gluten, resulting in softer parathas.

2. 2

   Layer (Lamination): Divide the rested dough into 8 equal round balls. Dust a board with flour and roll a ball into a circular disc (approx 6 inches). Paint a thin layer of ghee over the circle, fold it in half to make a semi-circle, brush ghee again, and fold once more into a layered triangle.

3. 3

   Roll triangle: Gently roll the triangular dough packet outward, maintaining its shape. Check that the edges are even and not too thick.

4. 4

   Tawa cook: Place the triangle paratha on a piping hot iron grid (tawa). Cook on medium-high for 1 minute until small bubbles rise on the surface, then flip.

5. 5

   Ghee crust: Smear ½ tsp of ghee over the top, flip again, and paint ghee on the second side. Press down on the edges with a flat spatula or clean cloth. This traps hot steam between the folded ghee-laminated layers. Cook until golden-brown roasted spots cover both faces. Cook all parathas.

6. 6

   Serve: Break the parathas gently with your hand to bloom the internal layers. Serve scorching hot with a generous scoop of sweet-tangy Tangry Sweet Lemon Pickle and a bowl of fresh, thick curd.