A very common paratha that most households make is the triangle pratha. To me it was the most comforting of all rotis, parathas or chapathis. In our family we call it "Anna Chapathi, named after my grandfather. We called our grandfather Anna. For breakfast every morning, he was always served these chapathis. I still remember the image of Anna, reading his paper and eating his delicious chapathis near the little window. The aroma that drafted from my grandmother's kitchen filled the whole house. The smell of ghee combined with cooked wheat bread is very nostalgic. It is so special for all the grandchildren who lived in that household even today. Nothing to beat the taste of this paratha fresh off the grill sprinkled with sugar. It transports me back to childhood instantly.
Makes 10 Triangular Paratha's
Whole Wheat Flour - 2 cups plus 1/3 cup
Oil - 2 tbsp
Water - Enough to make soft dough
Ghee - 1/2 cup
1. Add flour salt and oil to a food processor. Give it a few buzzes to get the oil and salt integrated in the flour. Slowly start adding water a little at a time until you get to the soft dough stage. Remove place in a cling wrap and place in the fridge for 20 minutes.
2. Remove the dough from the wrap. Roll into a log and divide into 10 equal portions. Take one portion of the dough and roll into a ball.
3. Dab the dough in some flour. Roll into a 4 inch circle. Spread 1/2 tsp of ghee. Spread and fold the dough to form 1/2 moon. Fold again to form a quarter of a circle. Roll to form a triangle shape.
4. Heat the tava to medium high. Place the triangle paratha and cook on both sides, until brown toasted spots appear. Spread some ghee and serve them hot with a side dish of your choice or sprinkle some sugar and enjoy it.