📝 About This Recipe
Originating from the Indian subcontinent, the Paratha is the crown jewel of wheat-based flatbreads, celebrated for its buttery, shatteringly crisp layers and soft, chewy interior. This 'Lachha' (layered) version uses traditional pleating techniques to create hundreds of concentric circles that pull apart with ease. Whether served as a hearty breakfast or a decadent side for a rich curry, its toasted aroma and nutty whole-wheat flavor make it an irresistible staple of North Indian cuisine.
🥗 Ingredients
The Dough
- 2 cups Atta (Durum Whole Wheat Flour) (finely milled Indian style)
- 1/2 cup All-Purpose Flour (adds extra elasticity and strength)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Ghee (Clarified Butter) (melted, for the dough mix)
- 1 cup Warm Water (add gradually as needed)
- 2 tablespoons Milk (at room temperature for a softer crumb)
Layering and Cooking
- 1/2 cup Ghee (melted, for brushing and frying)
- 1/4 cup Dry Atta (for dusting and creating separation between layers)
- 1/2 teaspoon Ajwain (Carom Seeds) (optional, for digestive benefits and aroma)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Atta, all-purpose flour, and salt until well combined.
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2
Add 1 tablespoon of melted ghee and the milk to the flour. Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
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3
Gradually add warm water, a little at a time, and begin kneading. You want a dough that is soft, smooth, and slightly tacky but not sticky.
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4
Knead the dough vigorously for 8-10 minutes. This develops the gluten, which is essential for stretching the layers without tearing.
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5
Lightly coat the dough ball with a drop of ghee, cover with a damp cloth, and let it rest for at least 30 minutes. Do not skip this; it relaxes the gluten.
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6
After resting, divide the dough into 6 equal-sized smooth balls. Keep them covered while you work with one at a time.
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7
On a lightly floured surface, roll a dough ball into a very thin, translucent circle (about 8-9 inches in diameter).
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8
Generously brush the surface with melted ghee and sprinkle a pinch of dry flour and a few carom seeds across the entire surface.
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9
Create the layers by 'pleating' the dough like a paper fan—folding 1/2 inch strips over and under until you have one long pleated rope.
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10
Gently stretch the pleated rope by tapping it against the counter, then roll it tightly like a snail shell, tucking the end underneath the center.
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11
Let these 'coils' rest for 5 minutes, then gently roll them out again into a 6-7 inch circle. Do not apply too much pressure or you will fuse the layers.
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12
Heat a heavy cast-iron tawa or griddle over medium-high heat. Place the paratha on the hot surface and cook for 30 seconds until small bubbles appear.
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13
Flip the paratha and spread a teaspoon of ghee on the cooked side. Flip again and apply ghee to the other side.
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14
Press down firmly with a spatula while rotating the paratha. This ensures even browning and helps the heat penetrate the layers. Cook until both sides have golden-brown 'shkar' (freckles).
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15
Remove from heat and immediately 'scrunch' the paratha between your palms (carefully!) to loosen and reveal the flaky layers.
💡 Chef's Tips
Always use warm water for kneading to ensure the softest possible dough texture. Resting the dough is non-negotiable; a rested dough won't spring back when you try to roll it out. Be generous with the ghee between layers; this is what creates the steam pockets that separate the 'lachha' (rings). Cook on medium-high heat—too low and the paratha becomes hard and chewy; too high and it burns before the inside is done. If you don't have ghee, use a neutral oil, though you will lose the signature nutty aroma.
🍽️ Serving Suggestions
Serve piping hot with a dollop of white butter and a side of spicy mango pickle. Pair with a rich Paneer Butter Masala or Dal Makhani for a classic North Indian feast. Enjoy as a breakfast dish alongside a bowl of thick, sweetened yogurt and a hot cup of Masala Chai. Use as a wrap for seekh kebabs or grilled vegetables for a gourmet 'Kathi Roll' experience. Serve with a simple side of Jeera Aloo (cumin potatoes) for a comforting, rustic meal.