Paratha (Indian Flat Bread)

Serves 4
21/2 cups whole wheat flour
1 cup of luke warm water
2 tbsp of oil
1/4 tsp of salt
Oil or non-stick cooking spray oil
1 cup flour for dusting
Making the dough:
Put flour and salt in a large mixing bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonstick, knead able dough. When the dough is kneaded, it will be elastic and silky smooth. Cover with a wet towel so the dough does not dry out.
Making the paratha:
Divide the dough into lime-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin, round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. Brush with oil and fold in a semi circle. Brush with oil and fold over. Roll out into a triangular shape. As you cook the paratha, one could be rolling out the next, rather than shaping all of the parathas at one time.
Cooking the paratha:
Preheat a non-stick griddle over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the griddle. When the color changes on the top and bubbles appear, spray some cooking oil and turn it over. When both sides are done, use kitchen tongs to remove the roti from the skillet and keep them in a closed container and serve them hot with your favorite curry.

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