Paratha is a popular Indian flatbread known for its flaky, crispy layers and buttery flavor. It is a versatile bread that can be enjoyed plain or stuffed with a variety of fillings like potatoes, paneer, or vegetables. This simple yet delicious recipe will guide you to make the perfect plain parathas at home, just like those served in Indian households.
Paratha Recipe (Flaky Indian Flatbread)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 parathas
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Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 2 tablespoons oil or ghee
- 3/4 cup warm water (adjust as needed)
For Rolling and Cooking:
- 1/4 cup whole wheat flour (for dusting)
- 4 tablespoons ghee or oil (for cooking)
Step-by-Step Instructions
Step 1: Prepare the Dough
- Combine Dry Ingredients:
In a large mixing bowl, add 2 cups of whole wheat flour and 1 teaspoon of salt. Mix well to evenly distribute the salt. - Add Ghee and Water:
Add 2 tablespoons of ghee or oil to the flour mixture. Gradually add warm water a little at a time, mixing with your hands until the flour starts coming together. - Knead the Dough:
Knead the dough on a flat surface for about 8-10 minutes until it becomes soft, smooth, and pliable. If the dough feels too sticky, add a bit more flour; if it’s too dry, add a few drops of water. - Rest the Dough:
Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. Resting helps the dough relax, making it easier to roll out and cook.
Step 2: Shaping the Parathas
- Divide the Dough:
After resting, divide the dough into 8 equal portions and roll each portion into a smooth ball. Keep the dough balls covered to prevent them from drying out. - Roll Out the Dough Balls:
Lightly dust your work surface with flour. Take one dough ball, flatten it slightly, and roll it into a small disc about 4-5 inches in diameter using a rolling pin. - Apply Ghee and Fold:
Spread a small amount of ghee on the rolled-out disc and sprinkle lightly with flour. Fold the disc in half to form a semi-circle, apply more ghee, sprinkle flour again, and fold once more to form a triangle. - Roll the Paratha:
Roll the folded triangle gently into a larger triangle or round shape, about 6-7 inches in diameter. Be careful not to press too hard, as the layers might stick together.
Step 3: Cooking the Parathas
- Heat the Tawa:
Preheat a flat skillet or tawa over medium-high heat. Make sure the pan is properly heated before placing the paratha on it. - Cook the First Side:
Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until small bubbles form and light golden spots appear on the underside. - Flip and Cook the Other Side:
Flip the paratha using tongs or a spatula. Apply a teaspoon of ghee or oil on the cooked side and cook the other side for 30-40 seconds. - Flip Again and Press:
Flip the paratha again, applying ghee on the other side. Use a spatula to press the paratha gently, helping it to puff up and cook evenly. Cook until both sides are golden brown with crisp, flaky layers. - Repeat:
Repeat the process for the remaining dough balls, adjusting the heat as needed to avoid burning.
Step 4: Serve Hot
- Keep Warm:
Stack the cooked parathas in a cloth-lined basket or wrap them in foil to keep warm. - Serve Immediately:
Enjoy your parathas with yogurt, pickles, curries, or any dish of your choice. Parathas taste best when served fresh and hot.
Expert Tips for Perfect Parathas
- Knead Well: Proper kneading ensures the dough is soft and pliable, which is key to making flaky parathas.
- Rest the Dough: Letting the dough rest allows the gluten to relax, making the parathas easier to roll and preventing them from shrinking back.
- Adjust the Heat: Cook on medium-high heat to ensure the parathas cook evenly without burning. Too high heat can burn the paratha without cooking the layers.
- Use Ghee Generously: Using ghee adds a rich flavor and helps create the perfect flaky layers.
Frequently Asked Questions (FAQs)
1. Can I make paratha without ghee or oil?
Yes, you can make oil-free parathas, but they will not be as flaky. Ghee or oil helps create the layers and adds a buttery flavor.
2. How do I store leftover parathas?
Store leftover parathas in an airtight container at room temperature for up to 2 days. Reheat on a skillet before serving.
3. Can I freeze paratha dough?
Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator overnight before rolling and cooking.
Serving Suggestions for Paratha
Masala Chai: A perfect accompaniment to parathas, especially when served as a breakfast or evening snack.
Aloo Curry: Pair parathas with spicy potato curry for a hearty breakfast or lunch.
Paneer Bhurji: Enjoy parathas with scrambled paneer for a delicious vegetarian option.
Raita and Pickle: Simple yet satisfying, parathas with yogurt-based raita and a tangy pickle make for a great meal.
If you have any questions not covered in this post and if you need help, leave a comment or mail us at blog@ramshiromanicaterers.in and we’ll help as soon as we can.
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