Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
In a large mixing bowl, combine 4.5 cups of whole wheat flour with 1.5 teaspoons of salt and 3 tablespoons of oil. Mix well.
Gradually add 1.5-2 cups of water to the flour mixture and knead into a soft, smooth dough. Cover and let it rest for 20 minutes.
In a small bowl, mix 15 finely chopped garlic cloves with 3 tablespoons of melted ghee and 3 teaspoons of chopped coriander leaves to make the garlic filling.
Divide the dough into 15 equal portions. Roll each portion into a small ball.
Take one dough ball, flatten it slightly, and roll it out into a small circle. Place 1 teaspoon of the garlic filling in the center.
Bring the edges of the dough together to enclose the filling and pinch to seal. Flatten it again gently.
Roll out the stuffed dough ball into a 6-7 inch circle, ensuring the filling doesn't spill out.
Heat a flat griddle (tawa) over medium heat. Place the rolled paratha on the hot tawa.
Cook for 1-2 minutes until small bubbles appear, then flip the paratha. Spread 1 teaspoon of ghee or oil on the cooked side.
Flip again after 1-2 minutes and spread ghee on the other side. Cook until both sides are golden brown with crisp spots.
Repeat the process for the remaining dough balls. Serve hot with yogurt, pickle, or curry.