Paratha Recipe
A flaky layered flatbread with butter.
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Ingredients
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Dough
Laminating & Rolling
Cooking & Finishing
Method
Dough
- 1
Combine dry ingredients
In a large mixing bowl combine 3 cups whole wheat flour and 1 tsp salt. Mix briefly so the salt is distributed evenly.
- 2
Add wet ingredients
Make a well in the center of the flour. Add 2 tbs oil (vegetable oil or melted ghee) and 2 tbs plain yogurt. Begin adding 1.25 cups water gradually while mixing with your hand or a spoon until a shaggy dough forms.
- 3
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and pliable. If the dough feels too stiff add a teaspoon of water at a time; if too sticky dust with a little extra flour.
- 4
Laminating & Rolling
- 5
Portion the dough
After resting, divide the dough into 6 equal portions (for 6 medium parathas). Roll each portion between your palms into a smooth ball. Keep the balls covered while you work so they don’t dry out.
- 6
First roll
Take one dough ball and flatten it slightly. Dust lightly with the extra whole wheat flour. Roll into a circle about 6–7 inches (15–18 cm) in diameter, using enough dusting flour to prevent sticking but not so much that the dough becomes dry.
- 7
Apply fat and flour for layers
Brush or spoon about 2/3 tbs (approx. equivalent from the 4 tbs ghee/oil total) of ghee or oil evenly over the surface of the rolled circle. Sprinkle a light, even layer of the extra whole wheat flour over the greased surface (a tablespoon or so). This fat + dry-flour layer is what creates the flaky separation.
- 8
Form the coil (snail) for layers
Starting at one edge, roll the dough tightly into a log (like a swiss roll). Then coil that log into a round snail/spiral (coil the log around itself). Tuck the end underneath to seal the coil. Flatten the coil gently with the palm to about 1/2 inch thick.
- 9
Final rolling
Dust the work surface and the coil lightly with flour and roll the coil gently into a 6–7 inch circle again. If the coil resists, let it rest 2–3 minutes and then roll; this prevents spring-back. Repeat the process for each dough ball, using the remaining ghee/oil (total about 4 tbs) distributed across the parathas.
Cooking & Finishing
- 10
- 11
Cook the paratha
Place one rolled paratha on the hot skillet. Cook for about 30–45 seconds until small bubbles form and the underside shows golden brown spots. Flip to the other side and cook 20–30 seconds.
- 12
Apply butter/ghee and crisp
Brush or dot the top surface with a little butter or ghee (from the 3 tbs). Flip again and press lightly with a spatula as it cooks so the layers separate and puff. Cook another 20–40 seconds, flipping and applying a bit more butter/ghee if desired, until both sides are golden-brown and, when pressed, you can see flaky layers.
- 13
Finish remaining parathas
Repeat the cooking process with the remaining rolled parathas. Keep cooked parathas wrapped in a clean towel or in a low oven (about 100°C / 210°F) to stay warm and soft while you finish the batch.
- 14
