Paratha/ Oil Roti
Paratha/ Oil Roti
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 cup warm water, as needed
- 1/4 cup oil, for cooking
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and sugar. Mix the dry ingredients well.
⏱️ 2 min
- 2
Add the melted butter to the dry mixture. Gradually add the warm water while mixing until a soft dough forms.
⏱️ 3 min
- 3
Transfer the dough to a clean surface and knead for about 5 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
⏱️ 35 min
- 4
After the resting period, transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces and roll each piece into a smooth, round ball.
⏱️ 5 min
- 5
Take one dough ball and lightly flour your work surface. Roll out the dough ball into a thin, large circle. Brush the entire surface of the rolled-out dough generously with oil, then sprinkle a small amount of flour evenly over the oiled surface.
⏱️ 2 min
- 6
Fold one side of the circular dough towards the center, covering approximately one-third of the circle. Fold the opposite side over the first fold, creating a rectangular strip. Brush this rectangular strip with oil again and sprinkle a small amount of flour over the oiled strip.
⏱️ 2 min
- 7
Starting from one end, tightly roll the strip into a coil, resembling a snail shell. Tuck the end of the coil underneath to secure it. Repeat this layering and coiling process for all 8 dough balls.
⏱️ 10 min
- 8
Place all the coiled dough balls on a plate, cover them, and let them rest for an additional 15 to 20 minutes.
⏱️ 20 min
- 9
Take one rested coiled dough ball. Lightly dust the surface with flour and gently roll it out into a flat, round roti. Be careful not to press too hard to maintain the internal layers.
⏱️ 1 min
- 10
Heat a tawa (griddle) over medium heat. Place a rolled roti onto the hot tawa and cook for approximately 30 seconds on the first side, until small bubbles begin to appear on the surface.
⏱️ 1 min
- 11
Flip the roti to the other side. Brush oil generously on the top, uncooked side. Flip the roti again and brush oil generously on the other side. Continue cooking, flipping occasionally, and lightly pressing with a spatula until both sides are golden brown and the roti puffs up. Once cooked, remove the roti from the tawa.
⏱️ 2 min
- 12
Immediately after removing the hot roti from the tawa, use both hands to gently clap or "buss up" the roti. This action helps to separate the layers, making it flaky and soft. Repeat the cooking and fluffing process for all remaining rotis.
⏱️ 16 min
Kitchen Tools
Nutrition Facts (per serving)
Paratha/ Oil Roti
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 cup warm water, as needed
- 1/4 cup oil, for cooking
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and sugar. Mix the dry ingredients well.
⏱️ 2 min - 2
Add the melted butter to the dry mixture. Gradually add the warm water while mixing until a soft dough forms.
⏱️ 3 min - 3
Transfer the dough to a clean surface and knead for about 5 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
⏱️ 35 min - 4
After the resting period, transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces and roll each piece into a smooth, round ball.
⏱️ 5 min - 5
Take one dough ball and lightly flour your work surface. Roll out the dough ball into a thin, large circle. Brush the entire surface of the rolled-out dough generously with oil, then sprinkle a small amount of flour evenly over the oiled surface.
⏱️ 2 min - 6
Fold one side of the circular dough towards the center, covering approximately one-third of the circle. Fold the opposite side over the first fold, creating a rectangular strip. Brush this rectangular strip with oil again and sprinkle a small amount of flour over the oiled strip.
⏱️ 2 min - 7
Starting from one end, tightly roll the strip into a coil, resembling a snail shell. Tuck the end of the coil underneath to secure it. Repeat this layering and coiling process for all 8 dough balls.
⏱️ 10 min - 8
Place all the coiled dough balls on a plate, cover them, and let them rest for an additional 15 to 20 minutes.
⏱️ 20 min - 9
Take one rested coiled dough ball. Lightly dust the surface with flour and gently roll it out into a flat, round roti. Be careful not to press too hard to maintain the internal layers.
⏱️ 1 min - 10
Heat a tawa (griddle) over medium heat. Place a rolled roti onto the hot tawa and cook for approximately 30 seconds on the first side, until small bubbles begin to appear on the surface.
⏱️ 1 min - 11
Flip the roti to the other side. Brush oil generously on the top, uncooked side. Flip the roti again and brush oil generously on the other side. Continue cooking, flipping occasionally, and lightly pressing with a spatula until both sides are golden brown and the roti puffs up. Once cooked, remove the roti from the tawa.
⏱️ 2 min - 12
Immediately after removing the hot roti from the tawa, use both hands to gently clap or "buss up" the roti. This action helps to separate the layers, making it flaky and soft. Repeat the cooking and fluffing process for all remaining rotis.
⏱️ 16 min