Ghee Paratha

⭐️ Step 1: Gather Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)

• ½ tsp salt

• 1 tbsp The Doodhwala A2 Cow Ghee

• Water (as needed, approx. ¾ cup)

For Rolling & Cooking:

• Extra dry flour for rolling

• 4–5 tbsp The Doodhwala A2 Cow Ghee for roasting

👩🍳 Step 2: Make the Dough

1. In a mixing bowl, add wheat flour and salt. Mix well.

2. Add 1 tbsp ghee and rub it into the flour with fingers.

3. Gradually add water and knead into a soft, smooth dough.

4. Cover and rest for 20–30 minutes.

🫓 Step 3: Roll the Parathas

1. Divide dough into equal balls (golf ball size).

2. Roll each ball into a 6–7 inch disc using dry flour.

3. (Optional Layering): For flakier texture, spread a little ghee on the rolled disc, fold in half, then again into a triangle, and roll out again.

🔥 Step 4: Cook the Parathas

1. Heat a tawa (griddle) on medium-high flame.

2. Place the rolled paratha on the hot tawa.

3. Cook one side until small bubbles appear, flip.

4. Apply 1 tsp ghee on the cooked side and flip again.

5. Repeat for the other side, pressing gently for even browning.

6. Cook until golden brown with crispy edges.

🌿 Step 5: Serve Hot

• Serve with:

  • Curd

  • Pickle

  • Chutney

  • Or pair with aloo sabzi or paneer bhurji