Paratha, the flaky flatbread everyone should know how to make.
Recipe Information
Paratha
Cultural Context
Paratha, a staple of Indian cuisine, originates from the Indian subcontinent and has been a beloved flatbread for centuries. Traditionally made with whole wheat flour, it's often stuffed with a variety of fillings, from spiced potatoes to paneer, making it a versatile dish. Parathas are commonly enjoyed at breakfast or as a side dish, and their popularity has led to numerous regional variations across India and beyond, adapting to local tastes and ingredients.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is a healthier fat option.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is a lower-calorie alternative to paneer.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free and lower in carbs.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds protein while being creamy.
Place a bowl over a scale and add 500 grams of all-purpose flour, 10 grams of salt, and 30 grams of vegetable oil.
Coarsely mix the ingredients together with your hands.
Add 300 grams of room temperature water and mix the dough with your hands until no dry flour remains in the bowl.
Cover the bowl with a lid and let the dough rest for 15 minutes.
Knead the dough in the bowl for about five minutes.
Check if the dough passes the gluten window test by cutting a piece off and stretching it until you can see a translucent window.
Divide the dough into roughly eight 100-gram pieces or ten 80-gram pieces and place them on a sheet tray.
Let the divided dough pieces rest for 15 minutes before rolling them out.
Roll each piece of dough into a circle roughly eight or nine inches in diameter.
Brush the surface of the rolled dough with softened ghee and sprinkle a little flour on top.
Fold the dough in half to create a semi-circle, then spread more ghee on that half and fold it again to form a triangle shape.
Alternatively, roll the dough thin, spread ghee, and create accordion folds before rolling it into a circle.
Let the folded dough rest for at least 15 minutes before rolling it out into its final shape.
Heat a pan over medium heat and add a little oil or ghee.
Drop the paratha into the pan and fry it on one side until it starts to turn golden brown, pressing down to ensure even heat.
Flip the paratha and repeat the frying process, flipping multiple times to avoid over-browning.
After cooking, scrunch the paratha to release steam and expose the layers.
For a second method, dry cook the paratha in a pan without oil for a couple of minutes on each side until light brown and no wet spots remain.
Set cooked parathas on a cooling rack with parchment paper in between to prevent sticking.
When ready to eat, fry the frozen parathas with a little ghee.
Cooking Techniques
Equipment Needed
Spice Level:
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