Chappathi

Use wheat flour to prepare the dough. Usually the flour is made into dough by just adding salt and water. However, if you add a few bananas, the parathas become softer, tastier and can be kept for a few days.

Mash the bananas into the dough while kneading. Add a little oil once the dough is ready and not sticking to your fingers anymore.

Make the whole dough into a big ball and leave it for a while. Make a small ball, press flat with your palms and dip it in some dry flour. Now roll it flat using a rolling pin. The center should be thicker than the edges. Cook it on a frying pan. Flip it when bubbles start to appear. After a few flips ideally it should start popping.  Keeping it directly on the flames will make it pop quickly and evenly.

Paratha is chappathi folded and added ghee or oil inside. Paratha is softer than chappathi.

After rolling out the dough into a circle like for chappathi, fold it into four and roll out again to get a paratha. Cook like the chappathi.

Wheat flour                       1 cup

Banana                              2 Numbers

Water                                To knead dough

Edible oil                            1 spoon

Salt                                    For taste.

Paratha

Ingredients:

1 cup wheat flour
2 bananas
Water
1 spoon of oil
Salt, to taste

Paratha is chappathi folded and with added ghee or oil inside. Paratha is softer than chappathi.

After rolling out the dough into a circle as with the chappathi, fold it into four and roll out again to get a paratha. Cook like the chappathi.