Homemade Paratha


Full of flaky layers, this flaky homemade Paratha is a tender treat. The flatbread goes perfectly with nearly any dish where you need to soak up some extra sauce or gravy.

Whole Wheat Flour Water  Salt Oil


Add whole wheat flour and salt to your mixer, using the dough hook, add the water slowly until  a dough forms.  Add oil and let it knead at speed 1 for 1 minute. Divide the dough into 6 equal parts and roll to make dough balls. Cover it with a cloth and rest it for 10 minutes.

Roll each part into a 4" circle.  Spread a little ghee evenly on the rolled dough. Start rolling the dough from one side to form a cylinder shape. Once again roll one end of the cylinder shape to form a circular dough. Dust it in some flour and roll it into a circle 6 inch.

Heat tava (griddle) on medium high flame. When hot, place the paratha on the tava. You will soon see the paratha puffing up from the base at some places. Flip the paratha. Spread some ghee evenly. Flip again when the second side is about 1/2 cooked.

Spread some ghee on this side too. If you have rolled the dough evenly the paratha will puff up. Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. Repeat with the remaining dough pieces.

It is perfect for scooping up rice, lentils, beans, or  other food you might normally eat with a spoon.