Paratha Recipe (Flaky South Asian Flatbread)

Crispy & flaky Parathas are a South Asian staple breakfast. Serve them with a curry, scrambled eggs, fried eggs or with just chai. Made with just 4 ingredients, these are easier and healthier than the store bought frozen flatbreads.

Prep Time40

Cook Time20

Total Time1

Servings: parathas

Author: Swasthi

Ingredients

2½ cups (300 g) wheat flour (atta or sub with all-purpose flour + ¼ cup to roll)
¾ to 1 cup (180 to 240 ml) warm water (lesser if using all-purpose flour)
½ teaspoon salt + 2 tsps fine sugar (both optional)
1 tablespoon neutral oil to knead (I use refined coconut oil)
3 to 4 tablespoons (45 ml) melted ghee or oil to layer & fry

Instructions

Make dough

Stir flour, salt & oil in a mixing bowl (or food processor). Pour water (start with lower amount) & mix to form a soft non-sticky dough, adding more water as required.
Knead/process until the dough is soft and pliable, for 3 mins. Smear a few drops of oil, cover and let rest for 20 mins to 1 hour.
Add ¼ cup flour to a medium sized plate or bowl & reserve aside to roll the parathas. Divide the dough to 8 portions. Smoothen and roll them to balls in between your palms. Keep covered until the end.

Roll paratha

Sprinkle a tsp of flour over the rolling area and place the dough ball over it. Flatten it with fingers and coat with flour on both the sides.
Roll to a 5 to 6 inch paratha. Apply ⅓ tsp melted ghee/ oil all over and sprinkle 2 pinches of flour all over.
Triangle Parathas – Fold it to half, to make a semicircle. Apply ghee over the semicircle & sprinkle a pinch of flour. Fold it again to get a triangle.
Square Parathas - Fold the left ⅓ part over the middle ⅓. Fold the right ⅓ part over the middle. Apply a few drops of ghee all over the visible part & sprinkle a pinch of flour. Fold the top ⅓ over the middle ⅓ and fold the bottom ⅓ over the middle, to get a square.
Sprinkle flour on both the sides lightly and roll to a 6 to 7 inch square or triangle paratha. When you are done rolling 4 to 5, you may begin to fry.

Frying Parathas

Heat a tawa/ pan on a medium flame, until it is medium hot. Dust off any excess flour from the paratha & transfer to the tawa.
When you see bubbles on top (takes me about 40 to 60 seconds), turn it to the other side and drizzle with ¼ teaspoon ghee or oil. Gently spread the ghee all over with a spatula.
When it begins to puff (within a minute), turn it to the other side and drizzle more ghee. Press down gently with the spatula, until it puffs and light brown spots appear. Press down on the edges to cook well.
Remove and stack the parathas in a clean kitchen cloth lined in a casserole or on a wired rack. To fry the next paratha, make sure the pan is hot enough, but not smoking hot.
Serve parathas with your favorite curry. Store the leftovers in an airtight container and refrigerate up to 3 days. Heat up on a medium hot pan.

Video

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