Layered Wheat Paratha.

Layered Wheat Paratha / Wheat Parotta  is a healthy and multi layered flatbread made with wheat flour, adding ghee and can be served as a breakfast dish or for dinner with side dish of your choice.Layered Wheat Paratha recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Layered Wheat Paratha / Wheat Parotta.

Ingredients:-

Wheat flour.                  - 2 cup
Salt.                               - 3/4 tsp or to taste
Boiled and warm Milk. -1cup or water (as required)
Ghee.                             - 3 tbsp

1). In a mixing bowl add Wheat flour, required Salt and 1tbsp of Ghee and mix well using your hands. Sprinkl boiled and warm Milk or boiled Water little by little into the flour and knead the flour and make a smooth and soft dough. Cover the dough with a wet cloth and keep aside for 10 minutes.

2). Knead the dough again to soften it. Divide the dough into 4 equal sized dough balls. Keep aside for 5 minutes.

3). Take a dough ball, apply little Ghee and dip it in little dry Wheat flour. Place the dough ball on a clean counter top and roll it into a thin oval shaped roti with a rolling pin.

Spread little Ghee evenly over the roti with an oil brush.

4). Dust some Wheat flour over the roti above the Ghee. (This ghee and flour layer on the roti will help the Paratha split into layers when roasted later).

5). Cut the rolled oval shaped roti into lengthy strips using a knife. You can make thin lengthy strips.(The more thin lengthy strips you make, the more layers the Paratha will have).

6).Spread little Wheat flour on the counter top and keep all the chopped roti strips together and place it one above the other on the counter top.

7). Gently press the strips with your palm and stretch it together lengthwise to elongate a little.

8). Fold one end of the elongated strips and start to curl the elongated strips round and round into a spiral shape. Roll and tuck the other end of the strip underneath the roll and seal it.Make similar spiral shape rolls with the remaining dough balls and keep aside for 5 minutes to rest.

9). Spread little ghee on the spiral roll. Sprinkle little dry wheat flour over the Ghee and gently press the spiral roll and flatten it using your palm and fingers.

10). Roll the flattened spiral roll into a round and evenly thick Paratha with a rolling pin. Do not roll out the Paratha very thin.(Repeat the process of making rolled Parathas with the remaining spiral rolls)

11). Heat a tawa on medium flame and place the evenly rolled round thick Paratha on hot tawa and roast well for a minute. Apply little Ghee over the Paratha and flip it to cook the other side.Brush little Ghee and cook for 2 minutes. Fold again and cook until golden brown spot appear on both sides.

12). When both sides are cooked well transfer the Layered Wheat Parathas to a serving plate.

Cook all the rolled Parathas on both sides applying Ghee.

Layered Wheat Paratha is ready to serve hot with your choice of curry as side dish.