Triangle Paratha [Skillet CookedFlatbread]


Ingredients  [Makes 6-8 parathas]
2.5 cups whole wheat flour [atta]
1/2 cup + 2 tbsp water [ Adjust as required, See notes in the method below]
1/4 tsp Nigella/cumin/ carom seeds [ Totally optional but these give a nice flavor, substitute with any spices or finely chopped herbs you like]
2 tbsp ghee [clarified butter]/ canola oil
1/2 tsp salt
1/2 cup flour for dusting
Ghee/Canola Oil for skillet cooking
Method:-
In a large bowl, add the flour, salt,nigella seeds [or whichever seeds you are using] and oil.Rub well with your palms & fingers to mix properly.Note:-You can do the same thing in food processor with the flour- knead attachment. Pulse 8-10 times to mix everything.
Start with 1/4 cup of water whether kneading by hand or processor.Slowly mix the water in the flour and keep on kneading softly.Note:- Different brands of flour need different quantities of water.Refer package instructions or eyeball the water quantity.Keep on adding water slowly & knead to make a smooth & pliable dough.Once done, cover the dough with a damp cloth or cling film and let rest for 20 minutes.
Divide the rested dough into equal portions and roll between your palms to make smooth balls.Let the rest of balls sit covered while you roll them one by one.
On medium heat, put a tawa/griddle/cast iron skillet/non stick pan to heat up.
While the tawa is heating, flatten out a single ball on a flour - dusted surface. Sprinkle some flour on top of the ball.Using a rolling-pin, roll the ball into a circle 2.5" in diameter. Brush a little ghee/oil on the rolled out circle.After brushing the ghee, fold into a semi-circle.
Brush the ghee on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8" thick. Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.
Spread some ghee/oil on the heated tawa/griddle.Carefully lift the rolled out dough with your hands and place on the tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread ghee thoroughly on the first side while the second side is cooking.Flip again and repeat brushing ghee on the second side.Cook both sides till you see small dark brown specks and smell the aroma of escaping steam from the layers of the paratha while cooking.In some cases the paratha will fluff up while cooking.Dont worry..its happens :) be careful of the escaping steam though.
Once cooked & golden on both sides, remove from pan using a spatula & transfer to cooling rack to cool slightly so that they don't become soggy while you store them in a box lined with dry cloth or paper towel.
Though these parathas are best enjoyed straight from griddle to plate, store covered until ready to serve.
You can serve them with a curry, pickle or dollop of butter.