Plain Paratha

Paratha is layered, unleavened (no yeast, baking powder or baking soda) Indian flatbbread traditionally made with whole wheat flour, ghee or butter, salt and water. There are many variations of parathas where all-purpose flour (maida) or just mix whole wheat and all-purpose flour and eggs can be used. Parathas are often stuffed with usually boiled vegetables such as potatoes, cauliflower, paneer (Indian cheese) or minced meat. The dough can be seasoned with finely chopped coriander, mint or methi leaves, salt, paprika, red chili or cumin. Paratha is a delicious Indian bread, crispy but soft and flaky. They can be served with any meal (curry ot dry dish) or just on its own. They taste great with India raitas and pickles.

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Makes 8-10

  • 2 cups whole wheat flour and extra for dusting
  • ¼ tsp salt
  • 4 tbsp melted butter
  • ¾ -1 cup warm water

How to make Paratha:

  1. Sieve the flour and place it in a large bowl. Add the pinch of salt and mix well.
  2. Add the melted butter. Rub it into the flour with your finger, then gradually knead adding enough warm water to make a soft dough.
  3. Cover with plastic wrap and let rest 30 minutes.
  4. Divide the dough into 8-10 equal-size pieces and roll into balls. Roll out a ball of dough on a lightly floured rolling board to a 4 inch/10cm circle and brush with oil.
  5. Heat a heavy-bottom skillet or griddle pan.
  6. Cook parathas on both sides using a little oil for brushing until golden. Keep bread warm while you cook the remaining parathas in the same way.

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