- Take a mixing bowl add Wheafree Flour (multigrain), Wheafree Maida Replacer, garlic paste, coriander leaves, salt, pepper, oregano, chilli flakes and mix everything well using a whisk.
- Add water gradually as per requirement and whisk to make a smooth liquid batter, free of lumps. (Not too runny)
- Now add butter and whisk well.
- Heat a non stick pan over medium flame. You can brush the pan with a little of oil/butter if needed.
- Pour some of the batter on the pan and spread it evenly, if needed use a spoon or a spatula.
- Cook over medium flame until the edges separate the pan and the parantha looks set. (the batter should not be in liquid form anymore)
- Flip and cook the other side. Keep pressing the edges lightly with a spatula or a clean cloth.
- Brush both the sides with oil/butter and cook.
- Once both sides are done. Take it off the pan.
- Serve hot along with yoghurt and/or a gluten free pickle or tomato sauce.