Paratha with Ghee

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is more nutritious.

Add whole wheat flour to a mixing bowl.

Add brown sugar, baking powder, and salt to the flour and mix.

Combine water and full cream milk, then add to the flour mixture to create a shaggy dough.

Knead the dough for about 8 minutes until smooth and supple.

Form the dough into a ball and let it rest for 10 to 15 minutes.

Divide the rested dough into small balls and let them rest again for 10 to 15 minutes.

Roll out each dough ball on a floured surface, making it thin enough to spread ghee.

Spread ghee generously over the rolled-out dough.

Sprinkle dry flour on top of the ghee and make a cut from the center to the edge.

Roll the dough into a cone shape, tucking the end inside to form layers.

Cover the rolled dough and let it rest for at least 1 hour.

Roll out the rested dough again to the desired size.

Lightly oil a cooking surface and place the rolled dough on it.

Cook on medium-low heat, flipping and oiling both sides until golden brown.

Flip the paratha in half to ensure even cooking of the ends.

Use two dabblers to press and release the layers of the paratha while cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens