I know Paratha but Parantha is a new word for me. I have never heard about parantha until I borrowed Nita Metha’s Paranthas Aachars & Chutneys book from library. This is one of the recipes I tried at home, by referring that book. The use of olive oil and semolina in place of ghee and flour makes a healthy choice.
Very fine Semolina/Suji - 2 ½ cups
(If you have coarse Semolina then process it once in the grinder to get fine Semolina)
Olive oil – 6 tbsp
Salt – to taste or ¾ tsp
Place Semolina in a large bowl, and stir in salt and 2 tbsp of olive oil.
Gradually add water and knead into a soft dough. Keep it aside covered for 15-20 minutes. If the dough becomes firm then add little water and knead again to get a soft dough. Divide into 8 pieces. Form into balls, roll out into a chappathi.
Heat tava over medium heat. Place the chappathi. Add ½ tbsp. of oil.
Cook the rolled chappathi on the oiled tava just like a parantha. Repeat with the rest of the dough.