Soya Flour is fine-ground, enzyme inactive, full-fat soya bean meal. High in oils and fats with a protein content of around 45%, Soya Flour is a very popular, all round ingredient that contributes many benefits to mixes. It is an effective binder, has an attractive malt aroma, and adds a smoothness that eases rolling.Soya flour can be used as a thickening agent in gravies and sauces, or it can be added to baked goods. In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale. Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly. For products that do not contain yeast, such as muffins and cookies, replace up to 1/4 the total amount of flour called for in a recipe with soya flour.I prepared paratha with soya flour and atta..they turned out too soft n fluffy, a prefect dinner dish...This is my entry for Recipe for Rest of Us-Dinner guest hosted by Siri of Siri's Corner,event by One Page Cookbooks...also goes to JFI-Wheat guest hosted by Roma, event started by Indira...On the way to Meals on Wheels by LG of Taste of Mysore!!
2cups Wheat flour
Mix both soyaflour, wheat flour with ghee,enough salt n water, knead them soft dough..keep aside..divide them as equal balls, roll them with rolling pin as parathas...
Drizzle few drops of oil n cook both sides of paratha, until they get cooked well..