Paratha Bread
Flaky, buttery Indian flatbread perfect for breakfast or as a side dish.
20 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon oil
- 3/4 cup water (adjust as needed)
- 2 tablespoons ghee or butter (for layering)
- Extra flour for dusting
Nutrition Facts
Share this Recipe
Instructions
Prepare the dough: In a large bowl, mix whole wheat flour and salt. Add oil and mix well. Gradually add water and knead into a soft, smooth dough. Cover and rest for 15-20 minutes.
Divide the dough: After resting, knead the dough again for a minute. Divide it into 4 equal-sized balls.
Roll out the dough: Take one dough ball and roll it into a small circle (about 5 inches in diameter) on a lightly floured surface.
Layer with ghee: Spread 1/2 tablespoon of ghee or butter evenly over the rolled dough. Sprinkle a little flour on top.
Fold the dough: Fold the dough into a pleated strip, then coil it into a spiral. Press gently and let it rest for 2-3 minutes.
Roll again: Roll the coiled dough into a circle (about 7 inches in diameter), applying even pressure.
Cook the paratha: Heat a skillet or tawa over medium heat. Place the rolled paratha on it. Cook for 1-2 minutes until bubbles appear, then flip.
Add ghee and cook: Spread a little ghee or butter on the cooked side. Flip again and cook until both sides are golden brown and crispy.
Serve hot: Remove from heat and serve immediately with curry, yogurt, or pickles.
Chef's Tips
- Resting the dough is crucial for soft parathas. Don’t skip this step.
- For extra flakiness, you can fold the rolled dough into a square before coiling.
- Adjust the heat as needed to prevent burning—medium heat works best.
- Store leftover parathas in an airtight container. Reheat on a skillet for best texture.
- Experiment with fillings like mashed potatoes, paneer, or herbs for stuffed parathas.
