“Parat” means layers, and this layered and unleavened Indian flatbread –a staple in Indian homes–is made with a fine whole wheat flour called atta. There is nothing like a hot paratha to complete a thali of Indian dishes. It is made with just two ingredients and is traditionally seared on a hot cast-iron griddle with ghee, but if you have a plant-based diet, it’s pretty good with avocado oil also. It is quite easy to make and you can keep the dough for a few days or even half-cook the bread, freeze it and reheat it on the griddle with some ghee or avocado oil to make a delicious fresh bread whenever you need it.
Level: | Easy |
Total: | 1 hr 30 min |
Active: | 1 hr |
Yield: | 8 flatbreads or parathas (4 servings) |
Ingredients
- 2 cups atta (soft and fine whole wheat flour; see Cook’s Note), plus more for dusting
- Kosher salt, optional
- 1/4 cup ghee or avocado oil
Instructions
- Combine the atta with 1 cup of water in a large steel or glass mixing bowl. Mix well and knead to form a smooth dough. It should not be too soft or too firm. You might need to add a few tablespoons of water if the dough is too firm, but be careful to add a little at a time so you don’t overdo it. Cover with plastic wrap and let it rest for 30 minutes.
- Divide the dough into 8 balls. Keep a bowl of atta and some kosher salt nearby. Flatten one of the balls into a patty and dip the patty lightly in the flour. Roll into a thin round (about 5 inches in diameter). Lightly brush the top with the ghee or oil. Sprinkle with a pinch of salt if desired and very lightly dust with a pinch of flour. Fold over to make a semicircle. Brush the top with ghee and sprinkle with salt and flour again. Fold over to make a triangle. Roll it again to end in a thin triangle (as thin as it was when you first rolled the ball). Don’t worry if some of the oil oozes out or if the shape is not perfect.
- Heat a seasoned cast-iron skillet or a heavy nonstick skillet over medium-high heat.
- When the skillet is hot, add the paratha and dry-cook it until light brown spots appear on each side, about a minute per side. Then, add about 1/2 teaspoon ghee and cook each side until the spots darken and the paratha becomes slightly crispy and has a glazed look, about 30 seconds per side. If you like it extra crispy or ‘karak’ as we say in Hindi, cook it a little longer. Repeat with the other balls. Once you get the hang of it, you can roll the next ball while cooking the previous one.
- In India, we put the parathas in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 324 |
Total Fat | 15 g |
Saturated Fat | 2 g |
Carbohydrates | 43 g |
Dietary Fiber | 6 g |
Sugar | 0 g |
Protein | 8 g |
Cholesterol | 0 mg |
Sodium | 171 mg |
Serving Size | 1 of 4 servings |
Calories | 324 |
Total Fat | 15 g |
Saturated Fat | 2 g |
Carbohydrates | 43 g |
Dietary Fiber | 6 g |
Sugar | 0 g |
Protein | 8 g |
Cholesterol | 0 mg |
Sodium | 171 mg |