Plain Paratha
These crispy, golden parathas are delicious and so easy and quick to make – and will be your new favourite flatbread! These tasty Indian flatbreads are so versatile and a must-have recipe!
Servings: 8 parathas (Indian flatbreads)
Calories: 245kcal
Ingredients
- 500 g Whole wheat / wholemeal flour (Chakki Atta)
- 390 ml Water 390ml
- 2-4 tbsp Ghee to fry paratha, (plus optional ¼ teaspoon for dough)
Instructions
- Add whole wheat flour (atta) into a large bowl, slowly add warm water and mix together and knead to form a sticky dough.
- Cover with a clean towel and allow dough to rest for 15 minutes.
- Knead the dough on a clean worktop/in the bowl to ensure soft dough consistency. Rub the dough with a small amount of ghee or oil for ease of kneading.
- Divide the dough into mini round balls. (Tip: you can weigh each one to approx. 105g).
- Roll each ball into a thin, round flatbread on a floured surface. (Tip: sprinkle with flour to help roll each of the dough balls easily).
- Gently brush the round flatbread with some ghee, then sprinkle a pinch of wheat flour and fold into a square (see above for detailed step-by step with images).
- Roll out each square into a flat square-shaped flatbread, dusting with flour to help roll easily.
- Transfer the square-shaped flatbread onto a preheated tava/frying pan and cook for 2 minutes per side. Brush with ghee during cooking until crispy and golden. Tip: use a spatula to flip the paratha and silicone brush to spread ghee over the paratha. Repeat for the remaining dough/flatbreads, creating a stack of crispy, golden parathas!
Notes
- Allow resting time: by resting the dough for 15 minutes it allows enough time for the water to be absorbed by the dough and helps to make the parathas soft.
- Use a pre-heated tava: preheat the tava on low-medium heat, this will help cook the paratha at the right temperature and prevent the paratha from sticking to the pan.
- Roll the dough gently with the rolling pin: This helps to create even parathas and keeps them from sticking to the worktop (if you roll them too hard the force will make them stick to your worktop, this could make you use extra flour, which will make the parathas tough and reduce their softness).
- Cook and roll simultaneously: this is a time-saving tip – in the method above, you’ll notice I recommend cooking the paratha whilst rolling out the squares, this helps you save time and make the parathas faster.
- Storage: These parathas can be kept for up to 3 days in the fridge and up to 3 months in the freezer. To pack and store in the fridge, transfer cooled stack of parathas onto a paper towel/kitchen towel and wrap with foil and seal to keep airtight. To pack and store in the freezer, line each paratha with parchment/baking paper and wrap with foil and seal to keep airtight.
Nutrition
Calories: 245kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 227mg | Fiber: 7g | Sugar: 0.3g | Vitamin A: 6IU | Calcium: 23mg | Folate: 28µg | Iron: 2mg | Zinc: 2mg