paratha recipe

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

Plain paratha recipe - Parathas are unleavened Indian flatbreads made with whole wheat flour. They are eaten for breakfast or a meal with chutney, pickle, curry or yogurt. This recipe shares how to make simple layered paratha.

Paratha recipe | How to make plain paratha

wheat flour (or atta (substitute with all-purpose flour))

oil (for kneading (optional))

water ((or luke warm water))

salt ((optional))

ghee (or oil as needed)

Mix together wheat flour, salt, oil in a wide mixing bowl. 

Pour water little by little as needed &amp; make a stiff non sticky dough. 

Knead well to make the dough soft and pliable.

If necessary knead with moist fingers.

When you press down the dough with a finger, you must feel it is soft and dent easily.

Wrap it in a moist cloth or cover it in a container and set aside for 30 mins. 

You can also grease the ball with a few drops of oil and cover.&nbsp;

Making dough for paratha recipe

Knead the dough lightly &amp; divide to 8 parts.&nbsp;

Then roll to balls &amp; keep them covered.

Take a few tbsp of flour to a small bowl &amp; flour the rolling area.&nbsp;

Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.

Place the ball on the rolling area and flatten it slightly with fingers.&nbsp;

With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.

How to make paratha

Apply ghee all over the paratha and fold 1/3 part of it.&nbsp;

Then apply the ghee to the folded part as well &amp; repeat folding the other 1/3 part.

Apply ghee over the 3 layered long strip and fold 1/3 part of it.&nbsp;

Then repeat the other 1/3 part &amp; you will have a square.

Sprinkle little more flour if needed to prevent sticking. 

Then roll the square further to make a 7 inch square paratha.

Making square paratha

Apply ghee all over the roti &amp; fold it to half to make a half circle.&nbsp;

Next apply ghee over it &amp; repeat folding it to get a triangle shape.&nbsp;

Sprinkle a bit of flour &amp; begin to roll evenly to a triangle paratha.

Making Triangle paratha

Heat a griddle until hot on a medium high flame.&nbsp;

Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.

Fry on a medium high flame on the other side as well pressing down with a spatula.&nbsp;

Pressing down helps the parathas to puff up and the layers get separated and get cooked through.&nbsp;

Flip the parathas too and fro. Cook until brown spots appear on both the sides.

Drizzle ghee or oil on both sides. 

Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.

Stack them one over the other to keep them soft. 

Serve paratha with curry or chutney or just yogurt.

Frying paratha

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