Delhi-Style Triangular Whole-Wheat Paratha

1. Prepare the Dough

Start by mixing 1.5 cups of whole-wheat flour, 1 tablespoon of vegetable oil, and 0.5 teaspoon of salt in a bowl. Gradually add about 0.5 cup of water, kneading the mixture for 8-10 minutes until you get a smooth and pliable dough. The dough should be soft and smooth when you’re done. Form the dough into a ball and cover it with a damp cloth, letting it rest for 30 minutes.

2. Rest the Dough

Alternatively, you can cover it with plastic wrap and refrigerate it for up to 24 hours if you need to prepare it ahead of time.

3. Preheat Cooking Surface

While the dough is resting, preheat a tava, griddle, or cast-iron skillet over medium flame.

4. Divide and Roll the Dough

Once the dough has rested, knead it briefly again and then divide it into 8 equal balls, covering them to prevent drying out. Take each ball, flatten it slightly, and dip it into some flour for dusting. Roll it out into a circle about 5 inches in diameter.

5. Fold and Roll the Paratha

Brush the rolled-out dough lightly with melted butter, fold it in half, brush again with butter, and then fold it once more to form a triangle. Dust the triangle with a bit of dry flour and roll it out gently until the sides are about 5 inches long. The butter and folding technique will create flaky layers in the paratha.

6. Cook the Paratha

Brush the preheated cooking surface with a bit of butter and place the rolled-out paratha on it. Cook each side until it turns golden brown, ensuring that the layers become flaky. This should take a few minutes per side.

7. Keep Warm and Serve

Once cooked, place the parathas in aluminum foil and cover them tightly to keep warm. When you are ready to serve, preheat your oven to 300°F and heat the covered parathas for about 10 minutes. Serve these delicious parathas with vegetable dishes, particularly those made with peas and potatoes.