How to make Paratha :
Knead the dough
Add salt and 2 tsp oil in the flour and mix well. Add water in small portions and knead soft dough. Knead until smooth and soft. Half the amount of water than flour .i.e. 1 cup of water is used. Cover and keep aside for 20 minutes to set.
After the dough is ready, grease your hands with some oil and knead it again. Place the tawa on flame as well. Dust your hands with some dry flour and make lump from the dough as per the size of parantha you need to prepare. Dust it dry flour. This recipe is to make round and triangular paranthas.
For making round paranthas :
For making round parantha roll out the lump into round sheet with 3 to 3.5 inch diameter. Apply some oil over this rolled parantha and lift all the edges to close it in the center. Flatten it out with your fingers. Dust with dry flour and roll out into 5 to 6 inch thin parantha. While rolling out the parantha make sure you roll it out from the edges so that it doesn't remain thick on the corners.
When the tawa is rightly heated, spread some oil over it and place the parantha over it. Meanwhile roll out another parantha. When the parantha is slightly roasted from beneath, apply some oil over this side and turn the parantha. Again apply some oil over this side as well. Press down the parantha a little and roast until it gets brown spots.
When the parantha is roasted well, take it off from tawa and place over the bowl or napkin paper or serve it directly.
For making triangular paranthas :
Make equal size of lump from the dough to make cone shaped paranthas. Dust it with some dry flour and roll out into 5 to 6 inch diameter parantha. Spread some oil over it using a spoon and fold into half. Apply some oil over the parantha again and fold giving it a shape of cone. Dust with dry flour and roll out in cone shape thinly.
Place this cone shaped parantha over the tawa and when there is slight change in the color of parantha on the surface, flip the side and apply some oil over it. When brown spots appear on the side beneath, turn the parantha and apply some oil on this side as well. Press down the parantha a little and roast until it gets brown spots. When the parantha is roasted well, take it off from tawa and place over the bowl and likewise prepare rest of the paranthas.
Prepare these paranthas in any shape as per your desire and serve steaming hot with sabzi, curd, pickle or chutney and relish eating.
For making 8 paranthas
Don't roll out the parantha too thinly like a papad, keep them a little thick.
Avoid keeping the parantha directly over the plate else it turns soggy from beneath.
You can also keep the parantha in a casserole so that it don't get soggy.