Paratha

Name: Paratha
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 320g Whole Wheat Flour, atta; 1/2 tsp Salt, fine; 1 tbsp Oil, or ghee; 190ml Water, warm, as needed for a soft dough; 3 tbsp Ghee, softened; 2 1/2 tbsp Whole Wheat Flour, for dusting; 4 tbsp Ghee, for frying the parathas

Paratha is a golden, flaky whole-wheat flatbread with crisp edges and tender, layered interiors — perfect for breakfast or a hearty accompaniment to any meal. These simple, rustic breads are cooked on a hot griddle until puffed and brushed with fragrant ghee for irresistible flavor.

Paratha is a golden, flaky whole-wheat flatbread with crisp edges and tender, layered interiors — perfect for breakfast or a heart... Show more

Traditional Indian Recipe

Health Grade

B · Healthy

Rating

4.2

Time

1 hr

Price

0,49 €

Calories

524 kcal

vegetarian

meal prep

low sugar

kid friendly

Method

Make the dough

In a mixing bowl, combine the whole wheat flour (atta) and fine salt. Drizzle in the oil, then pour in the warm water a little at a time, mixing until a rough dough forms. Knead for about 6 to 8 minutes until the dough is soft, smooth, and pliable; if it feels dry, add a spoonful more water, and if it feels sticky, dust in a little more flour.

Rest the dough

Shape the dough into a smooth ball, cover it so the surface doesn’t dry out, and let it rest for 20 minutes. This short rest relaxes the gluten, which makes the parathas easier to roll and helps them stay soft instead of springing back.

Shape the layers

Divide the dough into 4 equal pieces and keep the pieces you are not working with covered. On a lightly floured surface, roll one piece into a thin round, about 6 to 7 inches across. Spread a thin layer of softened ghee over the surface, then sprinkle lightly with more whole wheat flour; fold the round in half, add a tiny bit more ghee and flour, and fold again into a triangle or neat layered packet. Roll it out gently into a paratha, using just enough flour to keep it from sticking without pressing the layers flat.

Heat the pan

Set a dry pan over medium heat and let it preheat for 3 minutes, until it feels evenly hot and a flick of water skitters across the surface. A properly hot pan is what gives the parathas their quick browning and keeps them from turning pale and heavy.

Cook the parathas

Lay one paratha in the hot pan and cook for about 1 minute, until the underside shows light golden spots. Flip it, brush the top with a little ghee, and cook the second side for about 1 minute more. Flip once or twice more, adding a touch more ghee as needed, until both sides are evenly golden, the edges look crisp, and the layers are lightly puffed. Repeat with the remaining parathas, stacking them in a clean towel so they stay soft.

Ingredients

Method

For 4 servings

Adjust servings

For the dough

320g Whole Wheat Flour, atta
1/2 tsp Salt, fine
1 tbsp Oil, or ghee
190ml Water, warm, as needed for a soft dough

For lamination

3 tbsp Ghee, softened
2 1/2 tbsp Whole Wheat Flour, for dusting

For cooking

4 tbsp Ghee, for frying the parathas

Nutrition

Per Serving.

Calories

524 kcal

26% of Daily kcal

Protein

11 g

23% RDI

Fat

29 g

16g sat fat

Carbs

61 g

22% RDI

Sugar

0.3 g

1% RDI

Fiber

9.1 g

30% RDI

Salt

0.8 g

15% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.2 / 10

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