How To Make Soft Layered Roti | Paratha #recipe
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Mix all purpose flour, half a teaspoon of sugar, and just under half a teaspoon of salt together.
Add lukewarm water little by little until the dough is nearly done.
Add a teaspoon of oil to the dough.
Sprinkle flour on a pastry mat and divide the dough into smaller balls.
Roll the dough into rotis as thin as possible.
Brush oil on top of the rolled dough.
Roll the dough up like a cinnamon roll and add a little oil on top.
Cover the rolled dough and let it rest for 30 to 35 minutes.
Roll the rotis again as thin as possible.
Ensure the pan is nice and hot before cooking.
Cook both sides of the roti, adding a little oil while cooking.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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