Breads Recipe

Make dough

Combine 3 cups whole wheat flour and 1 tsp salt in a large mixing bowl. Add 1 tbs oil and mix. Gradually add 300 ml warm water a little at a time while kneading until a soft, smooth, pliable dough forms (about 6–8 minutes). Dough should be slightly tacky but not sticky.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let rest for 15–20 minutes. Resting relaxes the gluten and makes rolling easier.

Divide and roll

Divide the dough into 12 equal portions (for 6 servings, about 2 chapatis per person). Roll each portion into a smooth ball. Lightly dust a work surface with flour and roll each ball into a thin circle about 6–7 inches in diameter.

Cook chapati

Heat a heavy skillet or tava over medium-high heat until hot. Cook one chapati at a time: place rolled dough on the hot skillet. When small bubbles appear and underside has light brown spots (about 20–30 seconds), flip. Cook the second side for 20–30 seconds, then press gently with a cloth or spatula so it puffs; flip and cook briefly until both sides have golden-brown spots (total cooking ~45–60 seconds per chapati). Keep cooked chapatis wrapped in a clean towel to stay warm. Oil is optional while cooking; you may brush lightly with ghee when serving.

Make paratha dough

In a bowl combine 2 cups whole wheat flour and 0.5 tsp salt. Add 1 tbs oil and slowly add 150 ml warm water while kneading to form a smooth, soft dough (about 5–7 minutes). Cover with a damp cloth and let rest for 20–30 minutes.

Prepare potato filling

While dough rests, mash 450 g peeled boiled potatoes until smooth. To the potatoes add 0.5 cups finely chopped onion, 1 chopped green chili, 0.25 cups chopped cilantro, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp garam masala, and 1 tbs lemon juice. Add salt to taste (about 0.5–1 tsp). Mix thoroughly and taste; adjust seasoning. Divide the filling into 8 equal portions and shape into balls.

Assemble parathas

Divide rested dough into 8 equal balls. On a lightly floured surface, roll one dough ball into a 4–5 inch disc. Place a potato filling ball in the center, bring edges together to seal completely, pinch off excess, and flatten gently. Dust lightly and roll gently into a 7–8 inch circle; take care so filling doesn’t tear through.

Cook parathas

Heat a skillet or tava over medium heat. Place rolled paratha on the hot skillet. Cook until small bubbles form and underside has light brown spots (about 30 seconds), flip. Drizzle about 0.5 tbs oil or ghee around edges, press gently and cook the flipped side until golden brown spots appear. Flip again and add another 0.5 tbs oil/ghee, pressing so both sides get even golden crispness. Total cooking time per paratha is 2–3 minutes until golden and evenly cooked. Keep warm in a covered container or wrapped in foil/towel.

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp sugar, and 1.5 tsp salt until evenly distributed.

Make dough

Add 1 cup plain yogurt and 2 tbs oil to the dry mix and combine. Gradually add 120 ml warm water as needed and knead into a soft, slightly sticky dough (about 6–8 minutes). The yogurt provides tenderness, so dough should be softer than chapati dough.

Rest dough

Cover the dough and let it rest for 30–45 minutes at room temperature. Resting lets the baking powder/baking soda react slightly and makes the dough easier to roll.

Divide and shape

After resting, divide the dough into 8 equal portions for 6 servings (some people prefer 6 larger naans — adjust accordingly). Roll each portion into a smooth ball. On a lightly floured surface, roll each ball into a teardrop or oval about 7–8 inches long and 0.25–0.3 inch thick. If using nigella seeds, sprinkle a pinch on top and press lightly to adhere.

Cook naan on skillet

Heat a heavy skillet or cast-iron pan over high heat until very hot. Place the rolled naan on the dry skillet. Cook about 1–2 minutes until bubbles form and underside has charred spots. Flip and cook the other side for another 1–2 minutes. For extra char and puff, after one side has spots you can hold the naan with tongs over a low gas flame for 5–10 seconds to blister (or place briefly under a hot broiler).

Brush and keep warm

As soon as each naan is cooked, brush generously with melted butter or ghee (about 1/2 tbs per naan). Stack and keep wrapped in a clean towel to stay soft and warm.

Arrange chapatis, aloo parathas, and naans on a large platter. Sprinkle chopped cilantro (2 tbs) over parathas or naans if desired and place small bowls of ghee/butter and yogurt raita on the side. Serve immediately alongside your sabzi (vegetable curry) so guests can tear and scoop hot breads with the curry.