Instructions

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.

Divide the dough into 12 equal portions.
Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling, brush with ¼ tsp of oil, fold into half to form a semi- circle.

Brush the semi-circle with oil and fold again to form a triangle.

Roll out again into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and half cook the paratha for 15 seconds on each side, without any oil.

Repeat steps 3 to 6 to make 11 more parathas.
Place each half cooked paratha separately and let it cool completely.
Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date.

Once you wish to consume them, remove the butter paper from the parathas.
Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides.
Serve hot.