Paratha Recipe (Flaky Indian Flatbread)
Paratha is a classic Indian flatbread with soft, flaky layers, perfect for breakfast or dinner. Serve hot with butter, yogurt, pickles, or any curry of your choice.
Equipment
- 1 Mixing bowl
- 1 Rolling pin and board
- 1 Tawa / non-stick skillet
- 1 Spatula
- 1 Brush for ghee or oil
Ingredients
- 2 cups Whole wheat flour
- ½ tsp Salt
- ¾ cup Water
- 2 tbsp Ghee or oil
Instructions
- Prepare the Dough: In a mixing bowl, add whole wheat flour and salt. Gradually pour in water and knead into a soft, smooth dough. Drizzle a little oil or ghee over it, cover, and let it rest for 15–20 minutes.
- Divide the Dough: After resting, divide the dough into small, equal-sized balls. Roll each one between your palms until smooth.
- Roll the Paratha: Dust a rolling surface with dry flour. Flatten one dough ball and roll it out into a small circle. Spread a few drops of ghee or oil on it, fold it in half, then again into a triangle or square shape. Roll it out again gently to desired thickness.
- Heat the Tawa (Griddle): Place a tawa or flat skillet on medium heat and allow it to get hot.
- Cook the Paratha: Place the rolled paratha on the hot tawa. Cook for 30–40 seconds until light bubbles appear, then flip. Apply ghee or oil on the cooked side and flip again. Press gently with a spatula to ensure even cooking and puffing.
- Repeat the Process: Cook both sides until golden brown spots appear. Remove from the tawa and keep warm in a covered container. Repeat with remaining dough balls. Serve the plain parathas hot with butter, curd (yogurt), pickle, or any Indian curry of your choice.
Notes
- Let the dough rest after kneading, it makes the parathas soft and easier to roll.
- Cook on medium heat so they turn golden brown without burning or becoming hard.
- Add ghee or oil after flipping once to get those crispy, layered edges.
- You can freeze rolled parathas and cook them fresh whenever needed.
- Roll gently and don’t use too much flour, or the paratha may turn dry.