Paratha (Layered Indian Flatbread)

Step 1

Combine atta, salt, milk and ¼ cup water in a mixing bowl. Add extra water as needed to make a soft dough that is not sticky.

Step 2

Add ½ teaspoon oil and knead the dough very well for five minutes until smooth, moist and pliable, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for 30 minutes.

Step 3

Divide dough into six portions and shape them into round balls.Tip: The dough should be easy to work with, not dense nor too sticky. If it is too hard then incorporate water one tablespoon at a time. If very sticky, add flour one tbsp at a time.

Step 4

Using a rolling pin, roll each dough ball into a 6-inch round disc. Apply some oil and sprinkle some flour. The dough can be folded to make triangle, square or round layered parathas.

Step 5

Triangle: Fold ½ of the disc to make a semi-circle, apply some oil and sprinkle flour. Make a second fold to create a triangle.

Step 6

Square: Fold ⅓ of the disc, apply some oil and sprinkle flour over it. From the other side make a fold over previously folded layer.Apply oil over the 3-layered dough strip and fold ⅓ of it. Make a fold from other side to create a square.

Step 7

Round: There are three ways to do this.a) From the center of circle, make a cut to periphery. Then roll it like a cone and flatten into a round.b) Roll it like a jelly roll or cigar and then coil it and flatten into a round.c) First pleat the round disc like a pleated hand fan and then coil it and flatten into a round.Tip: Apply thin layer of oil and sprinkle flour between every fold and layer.

Step 8

Roll the layered dough portions evenly into a 8-inch flatbread that is ⅛ inch thick, using minimal flour for dusting. To retain the layers well, be sure not to press too hard while rolling the dough and don’t roll it too thin. Maintain even but light pressure.
Tip: Dredge the dough in flour as needed, but keep it minimal. Dust off excess flour each time before rolling or transferring to skillet.

Step 9

Heat a skillet at medium high. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet. The pan should be heated appropriately for perfect parathas!

Step 10

Place the rolled out dough on skillet and cook for 1 to 2 minutes until some bubbles appear and the dough color changes.

Step 11

Flip it over, apply ¼ teaspoon oil evenly and cook the other side 1 to 2 minutes until light golden brown. Flip it and apply ¼ teaspoon oil. Tip: Flip paratha before cooking it fully on first side.

Step 12

Cook parathas flipping couple more times, until it has golden brown spots on both sides. Press with a spatula as it puffs up.Tip: Use medium heat for sufficient time, to cook through the layers. At high heat, the outside gets burnt, while inside is not cooked. Very low heat will increase cooking time and make the parathas dry and hard. Apply oil when paratha is still soft and has few golden brown spots. If you wait to apply oil until the bread is completely cooked then it will become hard.

Step 13

Repeat the above steps for all layered flatbreads. Transfer parathas to a casserole hot pot lined with kitchen or paper towel. Stack, wrap in towel and close lid to preserve moisture and keep them soft. Serve them hot.Tip: Place parathas on a wooden board, let cool slightly and crack them a bit with flat hands. That will loosen the layers and keep them soft.