Normally, atta (normal wheat flour) is used for making roti & paratha. But in this recipe, I have used whole wheat flour, i.e. flour from the whole grain wheat. Unlike the milled or processed flour,this has all parts of the grain including the endosperm and bran and hence fibre rich. The only catch is it will not be as soft as normal atta roti & the dough is not very pliable. Hence you need to add small amounts of fat like ghee or oil & knead it and rest it more than the regular flour dough. Also adding, little bit of normal flour helps in getting a soft roti. In spite of these limitations, this can be used for making regular roti or parathas.
Whole wheat flour Paratha made from whole grain wheat. Unlike milled or processed flour, it is fibre rich & has all parts of the grain including the bran.
- 1.5 Cup Whole Wheat Flour
- ½ Cup Wheat flour | Atta
- 1 tablespoon Ghee
- 1 Cup Warm water
- Salt to taste
Mix the flour, ghee and salt. Add water little by little and knead the dough. Knead it for at least 10 minutes.
Then apply a teaspoon of oil all over the dough and cover it with a damp cloth. Rest it for minimum half an hour.
Then divide it into 11-12 equal portions. Start rolling out each portion into small discs.
If you are making a paratha, stuff the filling and then roll it again carefully.
Heat a tawa | griddle. Once it is hot add the rolled out rotis | Parathas.
Cook until brown spots appear on both sides. Follow the same with the rest of the dough.
- This dough is not very pliable. Hence you can add a little bit of normal atta.
- You can also substitute ½ Cup whole grain flour with Bajra, Ragi or Buckwheat flour.