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Paratha

Paratha is a traditional Indian recipe for a classic flatbread made with whole wheat flour and flavoured with clarified butter that's fried in a griddle pan to cook. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paratha.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : CurryBread RecipesBaking RecipesIndian Recipes

This is a classic Indian flatbread made with whole wheat flour that's flavoured with ghee or oil and is typically served as an accompaniment to gravy-based curries. The recipe presented here is a basic one with no stuffing for the paratha. They are traditionally cooked in a tawa, a flat griddle pan, but you can use a large frying pan or skillet.

Ingredients:

350g whole wheat flour (durum atta)
1 1/2 tsp salt
160ml water
7 tbsp ghee (clarified butter), melted, or oil
extra ghee or oil for frying (you can also use butter)

Method:

Sift together the flour and salt into a large mixing bowl. Add 1 tbsp of the ghee and rub into the flour mix with your fingertips. Form a well in the flour an add all the water. Knead into the flour to form a dough. Continue kneading the dough for at least 10 minutes, or until smooth and elastic (the longer your knead, the lighter the final dough will be).

Divide the resultant dough into seven or eight equal portions. Take one at a time and roll on a lightly-floured work surface to form a thin round about 10cm in diameter. Pour 1 tsp of melted ghee (or oil) in the centre of each round and spread lightly with your fingers to cover the surface of the disc. Now take a sharp knife and make a cut from the centre of each disc to the outer edge. Lift the dough up and taking the two ends of the cut you've made wrap them around to make a very tight cone. Now take the apex of the cone and the open end and squash these together until you have a small, roughly circular, piece of dough again.

Flour your work surface and use a rolling pin to roll out the dough balls into discs. Do not press too hard during rolling, or you will force out the air from the middle of the parathas. Roll out to about 8cm diameter. Cover the discs with clingfilm (plastic wrap) to prevent them from drying.

Heat a flat frying pan, griddle or tawa over medium-high heat. Once hot add one of the flatbreads and cook for 1 minutes, or until small bubbles form in the dough. Flip over with a spatula and cook on the other side for about 30 seconds. Quickly brush the flatbread with 1 tsp ghee or oil then flip over and cook for a few seconds. Now brush the upper surface with ghee and once more flip the flatbread over.

When done, transfer to a plate lined with kitchen paper and keep warm in the oven as you cook the next flatbread. Serve warm.