As the name denotes, this is just a Paratha with no stuffing inside. These usually come out layered as they are folded repeatedly before being rolled out. Sure it does have a wee bit more oil/ ghee content and is a little heavier on the stomach, but nothing can beat the taste of hot parathas with a tasty curry like mutter paneer. Mom used to make them very often when we were young and I remember paratha with egg burji was my favorite breakfast.You can have plain parathas any time of the day. Breakfast, lunch or dinner. They make a tasty snack too. Just smear your favorite jam and roll them....voila you have jam rolls. Like plain cooked rice, these can be the base for any dish you choose to make with wheat. Wraps, rolls, kotthu paratha...you name it, you can work wonders with this bread just like you can with Phulkas and Chappathis!
Atta (wheat flour) - 4 cups + 1 cup to dust while rolling out
Salt - a pinch or according to taste
Oil - 4 to 5 tbsps (to smear while cooking)
Butter - 1/2 tbsps unsalted
Water - 1 cup to knead the dough
1) In a large vessel place the 4 cups of atta and pinch of salt to taste.
2) To this add the unsalted butter and mix well. You can add cold or butter at room temperature. Melted butter should also be fine. Omit salt if using salted butter.
|Butter added to the atta|
3) Now add the water slowly and knead into a smooth dough. The more water you add and knead, softer will be the parathas. Cover and refrigerate the dough or let it rest for atleast 1/2 hour at room temperature.
|Smearing oil to make shapes|
4) Make medium sized balls of the kneaded atta, dust them with flour and shape them into rectangles or triangles if you want to. To make a rectangular shape, compress a medium sized dough ball with your hand into a circle. Place some flour or oil inside and take one edge and fold inwards.Now, fold the other edge over the first edge. Repeat the process again and roll out like a rectangle, occasionally dusting with flour. No need to add flour/ oil while folding again. I have shown pictures of the dough folded for a triangular, rectangular and circular paratha.
|Rectangular paratha folded once|
|Double fold to create layers|
5) Heat a tava or non-stick girdle and place the paratha on it. After it changes color on one side, turn it over, smear it with oil and allow it to cook for few seconds. Then turn it over to the oil-less side, apply oil and allow it to cook until done. Store it in a hot-case to keep warm. Serve it with any spicy curry of your choice and enjoy!
Note: This recipe should make about 12 medium sized parathas.