Paratha
Prep 50 min Total 1 hr 20 min
Paratha is a flatbread from northern India and Pakistan, made from wholemeal flour and cooked on a dry or lightly greased pan. What sets paratha apart from chapati is the folding: the dough is rolled out, brushed with ghee or oil, folded, and rolled out again. The fat is trapped in layers, making the bread flaky and richer than a plain chapati.
Paratha is eaten daily in Punjab at breakfast with yoghurt, pickle, and chutney. It also works as a side with curry and dal, where the bread is used to scoop up the sauce. Ghee is the classic choice, but vegetable oil works well and gives a slightly lighter bread.
The dough must be supple and rest for at least half an hour, otherwise the bread turns tough. The pan should be hot but not smoking — too high and the bread burns on the outside before it is cooked through.
Ingredients
Makes 6 breads
- 250 g wholemeal flour
- 1 tsp salt
- 200 ml water
- 50–75 g ghee, melted (or 1–1½ tbsp vegetable oil)
Directions
Mix the flour and salt in a large bowl. Make a well in the centre and gradually stir in the water until you can bring it together into a supple dough.
Knead for about 10 minutes until smooth and elastic. Cover and rest in a cool place for 30 minutes.
Knead briefly again, then divide the dough into 6 equal portions. Shape each into a ball.
Dust the work surface with a little flour. Roll one ball out into a thin circle. Brush the surface with melted ghee and fold the dough into a semicircle. Brush again and fold into a triangle. Roll the triangle out again into a circle about 3 mm thick.
Heat a sauté pan or cast-iron pan over medium heat and grease it with a little ghee. Place one dough circle in the pan and cook for about 1 minute until small bubbles appear on the surface.
Brush the top with ghee and flip the bread. Brush the edges with ghee and cook until golden with light brown spots, about 1–2 minutes more.
Remove from the pan and keep warm under a clean tea towel while you cook the rest. Serve hot.
Notes
Wholemeal flour is the traditional choice (atta, if you can find it at an Indian shop). Plain wholemeal works too. A mix of wholemeal and plain white flour gives a slightly lighter bread if you prefer.
The dough can be prepared a couple of hours ahead and kept in the refrigerator. Let it come to room temperature before rolling out.
Parathas are best freshly made, but can be reheated in a dry pan the next day. Freeze them with baking paper between each one if you want to keep them longer.
Active time about 35 minutes plus 30 minutes resting. Cooking time about 15 minutes.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
