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Plain Paratha
Plain Paratha is a traditional north Indian recipe for a classic unleavened flatbread flavoured with cumin seeds. This is typically served as an accompaniment for curries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Plain Paratha.
prep time
25 minutes
cook time
15 minutes
Total Time:
40 minutes
Makes:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBread RecipesIndian Recipes
This is the classic basic paratha, a flatbread from northern India that's flavoured with just a few cumin seeds (jeera). The typical serving is two parathas per person.
Ingredients:
180g (1¼ cup) Wheat Flour (for dough)
60g (1/2 cup) flour (for dusting and rolling)
1 tsp Cumin Seeds
2 tsp Oil
120ml (1/2 cup) Water (or as needed)
Salt, to taste
oil, for shallow frying
Butter, for serving
Method:
Mix together the 180g flour, cumin seeds, 1 tsp oil and a generous pinch of salt in a medium-sized bowl. Whisk to combine then add water 1-2 tbsp at a time (about 120ml in total) until the ingredients come together as a dough. Knead the dough until smooth, soft and elastic (rather like chapati dough). Bring together as a ball then brush the surface with 1 tsp oil. Place in a bowl, cover with a cloth and set aside to rest for 10 minutes.
Divide the dough into 6 equal pieces, shaping each piece into a rough sphere. Take the first ball of dough, flatten it between your palms then dust with flour. Place on a floured work surface then dust your rolling pin and roll the dough out into a circle about 10cm (4 in) in diameter.
At this point spread over a few drops of oil and dust the top with flour. Fold the dough over into a half-moon shape. Spread a few drops of oil on the top and dust with flour then fold in half again.
Take the triangle of dough and roll out into a triangle about 15cm (6 in) long on each side. You are aiming for a rough triangle of dough that's just a little thinner than a roti/naan. Prepare the remaining dough in the same manner.
Heat a tava/griddle/bakestone over medium-high heat. Once hot add the first piece of dough to the pan and cook until tiny bubbles appear on the surface. Flip over and reduce the heat to low.
Spread 1/2 tsp oil over the surface, flip over and cook for 30-40 seconds. Spread oil over the top again, flip over once more and cook for 30-40 seconds on the other side. Repeat this flipping and cooking process (but do not oil the dough again) until the bread is covered with evenly-spaced golden brown spots on both sides.
Take off the heat, spread with butter to your liking then place on a warmed plate, cover with a cloth to keep warm and cook the remaining dough.
Serve as a snack with curd and pickle or use to accompany paneer curries and dupiazas.
