📝 About This Recipe
Experience the ultimate comfort of North Indian cuisine with this masterclass in creating perfectly flaky, multi-layered Parathas. These hand-stretched breads feature a mesmerizing spiral of crisp, buttery layers on the outside while remaining soft and tender within. Whether enjoyed with a spicy curry or a simple dollop of yogurt, the Paratha is a testament to the beauty of simple ingredients transformed through technique.
🥗 Ingredients
The Dough
- 2 cups Atta (Durum Whole Wheat Flour) (finely milled Indian style wheat flour)
- 1/2 cup All-purpose Flour (adds elasticity and softness)
- 1 teaspoon Fine Sea Salt
- 1 tablespoon Ghee (Clarified Butter) (melted, for the dough enrichment)
- 1 cup Warm Water (plus 1-2 extra tablespoons if needed)
- 2 tablespoons Whole Milk (at room temperature for added richness)
Lamination and Frying
- 1/2 cup Ghee (melted, for brushing between layers and frying)
- 1/4 cup Dry Atta (for dusting and creating separation between layers)
- 1/2 teaspoon Carom Seeds (Ajwain) (optional, for a traditional digestive kick)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta, all-purpose flour, and salt until well combined. If using carom seeds, crush them between your palms and stir them in now.
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2
Make a well in the center and add one tablespoon of melted ghee and the milk. Gradually add the warm water while mixing with your hand or a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a clean surface and knead for 8-10 minutes. The goal is a soft, smooth, and pliable dough that is slightly tacky but doesn't stick to your fingers. If it's too dry, add a teaspoon of water at a time.
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4
Coat the dough ball with a thin film of ghee, place it back in the bowl, and cover with a damp kitchen towel. Let it rest for at least 30 minutes; this relaxes the gluten and is crucial for easy rolling.
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5
After resting, divide the dough into 6-8 equal-sized balls. Roll each ball between your palms until smooth and crack-free.
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6
Dust your work surface lightly with flour. Take one dough ball and roll it out into a very thin, translucent circle (about 8-9 inches in diameter).
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7
Generously brush the surface of the rolled dough with melted ghee and sprinkle a light, even dusting of dry flour over it. This flour-ghee barrier is what creates the distinct layers.
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8
Create the 'Laccha' (pleats) by folding the dough like a paper fan—fold a 1/2 inch strip forward, then tuck it back, repeating until you have a long, pleated rope of dough.
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9
Gently stretch the pleated rope slightly, then coil it tightly like a snail shell, tucking the end underneath the center. Repeat with all dough balls and let these coils rest for 5-10 minutes.
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10
Gently press a coil down and roll it out into a 6-7 inch circle. Do not apply too much pressure, or you will fuse the layers together.
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11
Heat a heavy cast-iron skillet or tawa over medium-high heat. Place the paratha on the hot surface and cook for 30-45 seconds until small bubbles appear on the surface.
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12
Flip the paratha and cook the other side for 30 seconds. Brush the top side with a teaspoon of ghee, then flip again.
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13
Press down gently with a spatula to ensure even browning. Apply ghee to the second side and flip once more. Fry until both sides are golden brown with crispy dark spots.
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14
Remove from heat and immediately 'scrunch' the paratha between your hands (using a clean towel to protect from heat) to loosen and reveal the beautiful flaky layers.
💡 Chef's Tips
Resting the dough is non-negotiable; skipping this will result in a rubbery bread that is hard to roll. Use high-quality Ghee for the most authentic flavor and the best 'crunch' factor. When rolling the pleated coil, use a light hand to preserve the delicate air pockets between layers. If the skillet is smoking, it's too hot; if the paratha takes more than 2 minutes to cook, it's too cold and will become tough. Keep cooked parathas in an insulated container or wrapped in a cloth to keep them soft while you finish the batch.
🍽️ Serving Suggestions
Serve piping hot with a rich Paneer Butter Masala or a slow-cooked Dal Makhani. Pair with a side of spicy mango pickle (Achaar) and a large dollop of fresh yogurt. Enjoy as a breakfast treat alongside a steaming cup of Masala Chai. Use as a wrap for seekh kebabs or grilled vegetables with mint chutney. Serve with a cold glass of Sweet Lassi to balance the richness of the ghee.