indian flatbread

Paratha is a delicious flaky layered Indian flatbread. Learn my secret to amazingly soft layers that stay good and fresh for a long time. This recipe shows you how to make the unleavened bread using three different layering techniques.

Paratha (Layered Indian Flatbread)

Atta (durum whole wheat flour)

salt

milk

water (slightly warm)

oil (ghee

flour flour

Mix Ingredients

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.

Knead

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.   

Divide

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.

Dough

First Roll

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.

Triangle Shape

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.

Square Shape

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.

Round Shape

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.

Folding and Shaping

Second Roll

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.

Rolling the Dough

Preheat Skillet

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!

Cook

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

First Flip &amp; Oil

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.

Second Flip

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.

Finish &amp; Serve

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.

Cooking Paratha

https://www.youtube.com/watch?v=Nj-VOiW3Vdc

Paratha is a delicious flaky layered Indian flatbread. Learn about my secret ingredient to amazingly soft layers that stay good and fresh for a long time. This plain paratha recipe shows you how to make this unleavened bread with few ingredients and using three different layering techniques. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

PRINT RECIPE HERE: https://www.thedeliciouscrescent.com/paratha-indian-flatbread/
 
✅ PARATHA INGREDIENTS

2 cups Atta durum whole wheat flour
½ teaspoon salt
½ cup milk
¼ to ½ cup water slightly warm
2 tablespoons oil ghee or combination
Extra flour or super fine semolina flour to use between layers

✅ INSTRUCTIONS
0:31 Combine all ingredients and knead into a smooth dough.
0:57 Divide dough and roll into round discs.
1:21 Roll and fold dough few times to make triangle, square or round layered dough portions, making sure to oil and flour in between layers.
1:46 Triangle Paratha
2:00 Then roll the layered dough evenly into flatbreads.
2:27 Preheat skillet at medium high setting.
2:30 Cook parathas applying oil, until golden brown spots appear on both sides.
3:12 Square Paratha
4:34 Round Paratha - 3 Ways
6:33 Cool parathas and crack them slightly with flat hands.
6:44 Stack and wrap in towel to keep them soft.

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Paratha | How to Make Paratha | Whole Wheat Paratha

Indian Butter Chicken with Basmati Rice is a delicious, Indian recipe featuring tender chicken in an Indian spiced creamy, tomato based sauce featuring the flavors of garam masala.

Indian Butter Chicken with Basmati Rice

olive or canola oil

onion (1/2 lb.), peeled and chopped

garlic,

ginger,

jalapeño,

garam masala

chili powder

cardamom

coriander

(6 oz.) tomato paste

chicken broth

half and half or heavy cream

bay leaves

chicken

black pepper

(1/8 lb.) butter

Basmati Rice

Naan

Cilantro

Lime Wedges

Cook rice according to package instructions.

In a large cast iron pan, add 1...

In a large cast iron pan, add 1 tablespoon of oil and eat over medium heat.

Add the onion and sauce for 5 minutes....

Add the onion and sauce for 5 minutes. Then, add the garlic, ginger, and fresh jalapeño and sauce for another 5 minutes.

Stir in the garam masala, chili powder, cardamom,...

Stir in the garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor;...

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Blend until very smooth. Set aside.

Pat the chicken dry. Mix chicken with salt...

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat (I usually use the same pan; add 1 tablespoon butter and the chicken.

Stir until chicken is no longer pink on...

Stir until chicken is no longer pink on the surface, about 3 minutes. Depending on the size of your pan, it may be best to cook the chicken in batches so that it does not over crowd. If using this method, transfer the cooked chicken to a plate or bowl before working on the next batch.

Add the sauce from the blender to the...

Add the sauce from the blender to the pan with all of the cooked chicken and the half and half or heavy cream.

Simmer over medium low heat, stirring often, until...

Simmer over medium low heat, stirring often, until chicken is tender and no longer pink in the center (cut to test), about 15 minutes minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime...

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro. Serve with naan alongside.

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

Soft flatbread that can be had for breakfast, lunch, or dinner.

Soft chapati with layers

All-purpose flour

water

Sunflower oil/ghee

Make super soft chapati with this easy step by step guide. Chapati is a traditional Indian flatbread made with whole wheat flour and water. Serve them with curries, dal, stew or use them to make wraps, rolls, quesadillas, chapathi noodles or kothu.

Chapati Recipe (Indian Flatbread)

chakki atta ((stone ground whole wheat flour))

salt ((optional))

oil ((optional, read notes))

ghee (or oil)

Add atta to a wide mixing bowl &amp; make a well in the center. Add oil and salt if using. Pour warm or hot water and begin to mix. If using hot water use a spoon first and then your hand.

Mix well to form a soft dough, splashing more water only as required. Knead the dough for a minute or 2. It has to be soft and not sticky or crumbly.

Wet your hands and smear water all over the dough ball. Cover and rest for a minimum of 30 mins. You can leave up to 2 hours at room temperature.

Make Dough

When you are ready to make the chapati, knead the dough until soft and pliable. If the dough looks dry, moisten your palm and knead. It should not be sticky.

Divide the dough to 6 portions to make layered chapati or to 8 portions to make single layer chapati. Gently roll the balls in between your palms to smoothen them. Cover until you use up.

Slightly flatten a ball and dip in flour to coat it with flour all over. Shake it gently to dust off the excess flour.

Begin to roll the dough evenly without putting pressure. After 2 to 3 rolls, lift it and move it in clock-wise direction a little. Continue to roll it and then move it in clock-wise direction. If the dough begins to stick to the rolling pin or to the kitchen counter, sprinkle little flour. (not too much)

Single Layer Chapati: Repeat these steps until you make a 7 to 8 inch chapati.

Layered Chapati: After rolling the dough to 4 to 5 inches disc, smear melted ghee or a few drops of oil and then sprinkle 2 pinches of flour. Fold it to half, to make a half circle. Smear oil and flour and fold again to make a triangle. (Check the pictures). Sprinkle a bit of flour and roll to a 7 inch chapati.

After rolling the chapati, take it to one of your hands &amp; dust the excess flour with the other hand. Transfer to a dry place, away from wind and heat. After rolling 3 to 4 begin to cook.

How to Make Chapati

Heat a tawa/ pan on a medium high heat. It should be hot enough but not smoking.

Gently transfer the chapati to the hot tawa and wait until you see a few bubbles. Using a spatula, turn it to the other side. Spread little oil or ghee all over the chapati. Let cook for a minute or 2. (If required regulate the flame to medium. This depends on the kind of stove &amp; pan.)

Turn back to the other side. It will ideally begin to puff. Press down with a spatula gently in place where it doesn&#39;t puff up. This helps the chapati to cook and puff. Keep rotating it and cook on the edges too.

Spread some ghee or oil all over and turn it to the other side. Spread ghee here as well. You will begin to see some smoke from the pan. It is normal. Remove to a plate.

Before cooking the next chapati, reduce the heat and wipe your tawa with a thick clean cloth or tissues. Be careful while you do this. To avoid this step, make sure you dust off the excess flour from the chapati after rolling.

Stack the hot chapatis on a plate. Once done cooking all of them, fold each to a triangle, while still hot. Transfer to a container &amp; place over a cooling rack. Cover partially so they don&#39;t sweat. This keep them soft.

Serve chapati with curries, stew, dal or use them to make wraps, rolls etc.

Cook Chapati

Thank you for sharing so many good recipes and cooking videos that were easy to use at my home.

Thank you for these directions. I have often seen chapati transferred to a second (hotter?) surface for the final "puff"- why is that done?

Thank you very much I love your teaching this is powerful

Hot water trick seems to have worked well for me. My chapatis turned out good but guess I need more practice. Do you think my induction stovetop is the problem?

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