Description
Crispy on the outside, soft on the inside, this Indian-inspired breakfast paratha is a warm, comforting way to start your day. Made with whole wheat flour, ghee, and a few pantry spices, it’s a flavorful classic that pairs perfectly with yogurt or pickle.
Ingredients
Scale
- 2 cups whole wheat flour
- 3/4 cup warm water
- 1 teaspoon salt
- 2 tablespoons ghee or oil, plus more for cooking
- 1/2 teaspoon cumin seeds or ajwain (optional)
Instructions
- In a mixing bowl, combine flour, salt, and optional spices. Gradually add warm water while kneading into a soft dough. Add 1 tablespoon ghee or oil and knead again.
- Cover the dough and let it rest for 20 minutes.
- Divide the dough into equal balls. Roll each ball into a 6-inch circle. For layered texture, drizzle a bit of ghee inside, fold, and roll again.
- Heat a flat pan or tawa over medium heat and lightly grease it with ghee or oil.
- Place the rolled paratha on the pan. Cook for 30–45 seconds, flip, spread ghee, and cook until golden brown with dark spots on both sides.
- Press lightly with a spatula to help puff. Repeat with remaining dough balls.
- Serve hot with yogurt, pickles, or chai.
Notes
- Resting the dough helps make rolling easier and improves texture.
- Don’t overuse flour while rolling to avoid dryness.
- Use medium heat to ensure even cooking without burning.