Recipes

Paratha – Indian Flatbread

64 min • 12 servings •

John S

64 min • 12 servings•

John S

Stack of freshly cooked flatbreads on a plate beside a skillet and rolling pin on a kitchen countertop.

I like flatbreads and for that matter, any fresh made bread. This goes great with traditional curries and chutneys, but this is great for just about any meal.

Ready

1 ¾ cup whole-wheat flour

1 ¾ cup all-purpose flour (extra for dusting and rolling)

½ tsp salt

1 cup warm water (100°F)

½ cup of melted ghee

Set

1 Medium bowl

Rolling pin

Mixer with dough hook (optional)

Plastic wrap

Large cast-iron skillet or griddle.

Go!

Place flours and salt in bowl and mix to blend.

Take 2 Tbsp of the melted ghee and pour over flour.

Rub the ghee into the flour until it forms course crumbs.

Add water, a little at a time and mix until it you can gather it up into a cohesive ball.

On lightly floured surface, knead dough for about 10 minutes or in mixer for about 6 minutes. Shape ball into dough and rub some ghee over the surface.

Wrap in plastic and let rest ½ hour.

Knead dough briefly and cut into 12 equal portions. Keep portions covered to prevent drying until you are ready to work with them.

Lightly dust surface and rolling pin with flour. Flatten out each portion and roll into a 6-7 inch circle. Repeat with remaining portions.

Preheat skillet or griddle over medium heat.

When skillet or griddle is hot, brush with ghee.

And place paratha in pan and let it cook for about 1 minute. It will bubble up a little and have dark golden spots.

Brush top with some more ghee and flip to cook other side for about a minute.

Transfer to plate and continue cooking the remaining parathas.

Serve.

Recommendations

In india, these are rolled from anything from a square to a triangle. Sometimes they are filled then cooked.
If you cannot find ghee, use clarified butter.

bread Indian vegetarian

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