Layered whole wheat flour flat bread
- 1 cup whole wheat flour
- ¼ teaspoon salt
- 3 teaspoon oil, for dough
- Water as needed
- ½ cup or more all purpose flour, for dusting
- Oil as needed, for semi frying
- Put whole wheat flour in a medium mixing bowl. Add salt and 2 teaspoon of oil and mix it with hands. Gradually add water and knead until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
- Pour 1 teaspoon oil on top of the dough and knead it few times until smooth. Divide the dough into 6 to 7 golf ball size rounds.
- Put about half a cup of all-purpose flour into a flat dish. Dip the round piece of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough round into flour again on both sides. First roll out a biscuit size small round. Brush the round with oil on top side and dip the oiled side into flour. Fold the round in half. Again brush the top side with oil and dip into flour. Fold the round again to make a triangle shape. Dip the triangle into flour on both sides and start rolling on cutting board with a rolling pin. Make about six inch triangle (paratha), dusting with flour if the dough starts sticking to the board.
- Heat a griddle or a flat non-stick pan on a medium heat. Transfer the paratha on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for same amount of time. Pour about one teaspoon of oil on the top surface of paratha and flip. Cook the paratha by pressing with a spatula on top surface for 30 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough rounds.