Triangular Paratha-A Photorial

You'll need:for 6 parathas
Whole wheat flour- 300 gm
Oil or Ghee- as needed
Salt-to taste

1. Add salt and water to the flour to make a dough. The dough should be medium hard in texture. Not as soft as roti and not as hard as puri. Knead it well to make a smooth roll. Cover with a plastic wrap.
2.Keep aside for 15 mins. Divide into even sized balls...about the size of a medium lemon.
3. Roll it out thick and smear ghee or oil over it. Fold as shown in the pictures. Spread about a drop of oil at each fold. Roll out into a triangle. Do not make it too wide and thin. It should be about 4-6 inches and a little thick. Too thin and they turn out like papadams.
4. Heat a griddle and cook each side on medium heat for a minute or two. When one side starts to rise, turn over and cook the other side. Increase the heat if it is taking too long, and then reduce it again. Try gently pressing down with a spatula to spread the heat evenly.( Do not keep it pressed.) When you see the paratha turning pale brown, the layers will start to rise and seperate. The oil should be applied only after the paratha looks almost cooked and rises up in the middle. Add about 1/2 -1 tsp oil/ghee and smear it all over the surface with the back of the spoon.
5. Turn over and cook the other side till golden flecks appear on both sides. Add a bit more oil if you see any raw spots.
P.S.:The heat should be consistent in the initial phase of cooking to allow the layers to seperate. If the heat is too low, it will either turn hard and if it is too high, it will brown without cooking the inner layers. Once the layers puff up, the oil is only to fry the outer most layer. You can add as much as you want.
Drain and serve hot.
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Food,Triangular Paratha,Malabar Recipes,Roti