Garlic & Coriander Paratha Recipe

Mix dry ingredients

In a large mixing bowl, combine 2.5 cups all-purpose flour, 0.5 cup whole wheat flour, 1 tsp salt, and 0.5 tsp sugar. Whisk or mix with your fingers so the ingredients are evenly distributed.

Form dough

Make a well in the center of the dry mixture. Add 2 tsp vegetable oil, then gradually add about 3/4 cup warm water while mixing with your hand or a spoon. Continue adding water a little at a time until the dough comes together. You should have a soft, slightly tacky but not sticky dough. Total liquid ~1 cup may be needed depending on flour.

Knead

Transfer dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough feels too dry, add up to 1–2 tsp more water; if too sticky, dust with a little flour.

Rest

Coat the dough with 1 tablespoon ghee or oil, place back in the bowl, cover with a damp cloth or plastic wrap, and rest for 30–45 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Divide

After resting, divide the dough into 8 equal portions (about 60–70 g each). Roll each portion into a smooth ball and keep covered to prevent drying.

Prepare garlic

Peel and finely mince 3 cloves of garlic, or grate them on a microplane for a smoother texture. For milder garlic flavor, you can lightly crush and let sit 10 minutes before mixing.

Soften butter and mix

Place 4 tablespoons unsalted butter in a small bowl and let soften to room temperature (or gently soften in a warm place). Add the minced garlic, 1/2 cup finely chopped cilantro, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp lemon juice. Stir thoroughly until well combined. Taste and adjust salt or lemon if desired.

Chill slightly

For easier handling, refrigerate the butter mixture for 10–15 minutes to firm slightly, or leave at room temperature if you'll use it immediately and prefer a spreadable consistency.

Roll each ball

Lightly flour your work surface with the 1/4 cup flour. Take one dough ball and roll it out into a circle about 6–7 inches (15–18 cm) in diameter using a rolling pin. Keep remaining balls covered.

Apply butter for layers

Brush or spread about 1/2 teaspoon of the garlic-coriander butter evenly over the rolled circle (reserve most of the butter for the finished parathas). Do not soak the dough; a thin, even layer is sufficient.

Fold for layers (fold-and-roll method)

Fold the circle in half to form a semi-circle, then fold again to form a quarter-circle (triangle). Alternatively, you may roll into a log and coil for spiral layers. If using triangle method, lightly roll the triangle out again to a 7–8 inch round or triangle, about 2–3 mm thick. The layers will create the flaky texture.

Keep covered

Place the shaped paratha on a plate and cover with a kitchen towel while you shape the remaining dough balls to prevent drying.

Preheat skillet

Heat a heavy skillet, cast-iron tawa, or nonstick pan over medium-high heat until hot (about 2–3 minutes). The surface should be hot but not smoking.

Cook paratha

Place one rolled paratha on the hot skillet. After 30–40 seconds you should see small bubbles forming. Flip and cook the second side for 30–40 seconds. Apply 1/2 teaspoon ghee or oil to the cooked side, flip again and press gently with a spatula; cook until golden brown spots appear and the layers puff slightly, another 20–30 seconds. Flip once more, apply another 1/2 teaspoon ghee/oil if desired, and cook to an even golden, flaky finish. Total cooking per paratha ~1.5–2 minutes.

Repeat

Cook remaining parathas the same way, adjusting heat if they brown too quickly (reduce to medium). Keep cooked parathas wrapped in a clean towel or in a low oven (100°C/210°F) to stay warm and soft.

Brush with garlic-coriander butter

Immediately after cooking each paratha, brush the hot surface generously with the reserved garlic & coriander butter (about 1/2 tablespoon per paratha). The heat will melt the butter and infuse garlic-coriander flavor into the bread.

Serve warm

Serve parathas warm stacked, with any extra garlic-coriander butter on the side. They pair well with yogurt, pickles, or a simple curry.