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Paratha Recipe

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Homemade paratha is a flaky, layered South Asian flatbread with crisp golden edges and a soft, chewy center. Serve it warm with curries, dal, vegetables, yogurt, chutney, or pickles.

Ingredients

  • 2 cups whole wheat flour (atta)
  • 1/2 teaspoon salt
  • 3/4 cup warm water, approximately
  • 1 tablespoon oil or melted ghee, plus more for cooking
  • Extra flour for dusting

Instructions

  1. Add the whole wheat flour and salt to a large mixing bowl and stir to combine.
  2. Gradually add the warm water while mixing, using just enough to form a soft, workable dough.
  3. Add the oil or melted ghee and knead for 5–7 minutes, until the dough is smooth and elastic.
  4. Cover the dough with a clean kitchen towel or plate and let it rest for 20–30 minutes.
  5. Divide the rested dough into 6 equal portions and shape each portion into a smooth ball.
  6. Lightly dust the work surface with flour and roll one dough ball into a thin circle.
  7. Brush the surface lightly with oil or melted ghee and sprinkle with a small amount of flour.
  8. Fold the dough into a semicircle and then into a triangle to create layers. Alternatively, roll it into a strip, coil it, and flatten it again.
  9. Gently roll the folded dough into a thin paratha without pressing so firmly that the layers disappear.
  10. Heat a tawa, cast-iron skillet, or heavy frying pan over medium-high heat.
  11. Place the paratha on the hot pan and cook until small bubbles appear and the underside develops light brown spots.
  12. Flip the paratha, brush lightly with oil or ghee, and cook the second side. Flip again if necessary and continue cooking until both sides have golden-brown spots.
  13. Remove the cooked paratha from the pan and keep it covered with a clean kitchen towel while cooking the remaining parathas.
  14. Serve warm for the best texture.

Notes

  • Keep the dough soft and avoid using excessive flour while rolling, as a dry dough can produce hard parathas.
  • For flaky layers, brush the rolled dough with oil or ghee, dust lightly with flour, and fold or coil it before the final rolling.
  • For ghee paratha, use melted ghee between the layers and for skillet cooking to create a richer flavor and crisp texture.
  • For garlic paratha, add finely minced garlic to the dough or sprinkle it over the rolled dough before folding. Chopped cilantro can also be added.
  • For spiced paratha, add cumin, chili powder, garam masala, or other preferred spices to the flour.
  • For aloo paratha, fill the dough with seasoned mashed potatoes before rolling and cooking.
  • For methi paratha, mix chopped fresh fenugreek leaves into the flour and seasonings before preparing the dough.
  • Store cooled parathas with parchment paper between them in an airtight container in the refrigerator for 3–4 days.
  • Freeze parathas separated by parchment paper in a freezer-safe bag for up to 2 months.
  • Reheat in a hot skillet for 30–60 seconds per side, adding a small amount of oil or ghee if desired.

Nutrition

Find it online: https://thefamilycooking.com/paratha-recipe/