Recipe courtesy Creative Pooja
- 2 cups durum whole wheat flour
- 3 tsp cumin seeds
- 3 pinches of salt
- 3 Tbps vegetable oil
- some water
- more oil for brushing and cooking
- Roast cumin seeds in skillet over low heat until the fragrance comes out. Ground or crush them.
- In a large mixing bowl, mix and knead flour, cumin, salt, oil and water, you're aiming for a soft but not sticky dough. Wrap, rest dough for at least half an hour
- Divide dough into 12 pieces, each has a size of small lemon. Grease the work table, start from the first small dough (always cover those you're not working on), roll to a big circle, cover, then proceed to the second and so on (this way the gluten has time to relax, it's easier for you to roll further)
- Take out the first round flat dough, brush oil, fold in half, brush more oil, fold again (please refer to Pooja's step photos). Roll it to a flat triangle about 1/2 cm thick, cover. Proceed to the rest.
- Heat a big flat pan, well grease, cook the paratha over medium heat, in two minutes you should see it puff. Cook both side, brush more oil before turn, until the golden speckles appear. Total cook time shouldn't be more than 5 minutes.
- Remember to cover the cooked paratha with towel to keep them moist. Serve warm.