Flaky Desi Ghee Paratha

Nothing beats a crisp, layered paratha cooked in real desi ghee on a Sunday morning.

Ingredients

• 2 cups atta (whole wheat flour)
• Water and a pinch of salt
• 3–4 tbsp Dairy Gold Desi Ghee

Method

1. Knead a soft dough with atta, salt and water. Rest for 20 minutes.
2. Roll a ball thin, spread ghee, dust with flour, fold into a triangle or roll into a spiral.
3. Roll again and cook on a hot tawa, adding ghee on both sides until golden and crisp.