Name: Plain Paratha with Flaky Layers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Whole wheat flour (Atta); 0.75 cup Warm water; 0.5 tsp Salt; 4 tbsp Ghee (clarified butter); 2 tbsp Vegetable oil

"This classic plain paratha features dozens of delicate, buttery layers and a satisfyingly crisp exterior. It is the ultimate versatile accompaniment to any curry, pickle, or yogurt, offering a melt-in-your-mouth texture that defines comfort food."

1 Ingredients

Qty	Item
2 cups 240 g	Whole wheat flour (Atta)
0.75 cup 180 ml	Warm water
0.5 tsp 3 g	Salt
4 tbsp 60 ml	Ghee (clarified butter)
2 tbsp 30 ml	Vegetable oil

2 Instructions

In a large mixing bowl, combine the whole wheat flour and salt. Add 1 tablespoon of ghee and mix well.

Gradually add warm water and knead for 5-8 minutes until you achieve a soft, smooth, and non-sticky dough.

Cover the dough with a damp cloth and let it rest for at least 20 minutes to allow the gluten to relax.

Divide the rested dough into 8 equal-sized balls. Roll one ball into a thin 7-inch circle using a rolling pin and a light dusting of flour.

Spread a thin, even layer of ghee over the surface and sprinkle a tiny pinch of dry flour. This helps the layers separate during cooking.

Create the layers by pleating the dough like a paper fan from one end to the other. Roll the pleated strip into a tight spiral coil and tuck the end underneath.

Dust the coil lightly with flour and roll it out again into a 6-inch circle. Use gentle pressure to ensure you don't squash the layers together.

Heat a tawa or heavy-bottomed skillet over medium-high heat. Place the paratha on the hot surface.

Cook for about 30 seconds until tiny bubbles appear, then flip. Apply a teaspoon of oil or ghee to the cooked side.

Flip again and apply oil to the other side. Press gently with a spatula and cook until both sides are golden brown and crispy. Serve hot.

·
Resting the dough is the most important step for achieving soft parathas.
·
Always use warm water for kneading to keep the dough pliable.
·
Ghee provides the best flavor and distinct layers, while oil is better for a crispier finish.
·
To see the layers clearly, gently 'scrunch' the cooked paratha between your palms while it is still warm.

? Frequently Asked Questions

Can I use all-purpose flour instead of whole wheat?

Yes, you can use Maida (all-purpose flour), but the paratha will be more chewy and less nutty than the traditional whole wheat version.

Why is my paratha turning out hard and rubbery?

This usually happens if the dough is too stiff or if you cook the paratha on low heat for too long, which dries out the moisture.

How do I store leftover parathas?

Wrap them in foil or a clean kitchen towel and store in an airtight container for up to 2 days. Reheat on a hot tawa with a little ghee.

Can I make the dough in advance?

Yes, you can refrigerate the dough for up to 24 hours. Just make sure to bring it to room temperature before rolling.

→ Keep Cooking

See All Side Dishes

Next Recipe

Mexican Street Corn Elote with Cotija Cheese

Indulge in the ultimate summer side dish with this authentic Mexican Street Corn. Perfectly charred ears of sweet corn are slathered in a zesty cream sauce, rolled in crumbly Cotija cheese, and finished with a dusting of chili powder for a flavor explosion.

Cook Mexican Street Corn Elote with Cotija Cheese