I absolutely love this paratha recipe because it’s not only wholesome and made with whole wheat flour, but it also fills my kitchen with that nostalgic, comforting aroma of ghee. Plus, it’s super easy to whip up and makes for the perfect accompaniment to any meal, giving me those warm, cozy vibes every single time.
I adore making plain Parathas from simple and nourishing ingredients. My recipe calls for 2 cups of whole wheat flour, a wonderful source of fiber; and 1 tablespoon of ghee or oil for richness.
I use 1/2 teaspoon of salt for flavor; and 3/4 cup of water to bind everything together. For good measure, I like to cook with ghee, which adds a delicious golden crispiness.
Ingredients
Whole wheat flour is high in fiber and complex carbohydrates and supports a healthy digestive system.
Fat and flavor: Healthful fats are a prominent part of the Parsi diet, and they’re called on for all kinds of culinary tasks—from making flatbreads to deep-frying.
Ghee and oil stand in for butter and lard in Parsi recipes.
They are also the go-to fats for finishing many dishes, like the mutton dhansak in our recipe lineup.
Salt: Improves flavor, balances taste, and works as a preservative.
Ingredient Quantities
- 2 cups whole wheat flour
- 1 tablespoon ghee or oil
- 1/2 teaspoon salt
- 3/4 cup water (adjust as needed)
- Additional ghee or oil for cooking
Instructions
1. In a sizable mixing bowl, blend the whole wheat flour and salt.
2. Incorporate the ghee or oil into the flour mixture, and combine until it forms a dough as crumbly as the mixture described at the beginning of this recipe.
3. Slowly incorporate water, a little at a time, while working the dough until it is smooth and elastic. Adjust the water as needed.
4. Let the dough rest for a minimum of 20-30 minutes, covering it with a damp cloth or plastic wrap.
5. Split the dough into equal pieces so that each one is approximately the size of a golf ball.
6. Make each ball into a smooth round shape, and then slightly flatten it with your hands.
7. Sprinkle flour on a surface where you can roll out the dough and roll each ball of dough into a circle that’s around 6-7 inches wide. As you roll, apply even pressure so that the dough maintains an even thickness throughout.
8. Warm a tawa or flat skillet over medium heat, then lay a rolled paratha onto the hot surface.
9. About 1–2 minutes, until bubbles appear; then, flip and cook the other side. Brush ghee or oil on both sides and cook, flipping a couple of times if desired, until golden brown spots appear.
10. Take the paratha from the skillet and place it in a vessel to keep it warm. Continue to use the remaining dough balls to make paratha, using the skillet in the same manner as before, to serve hot.
Equipment Needed
1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Damp cloth or plastic wrap
6. Knife or dough cutter
7. Rolling pin
8. Cutting board or flat surface for rolling
9. Tawa or flat skillet
10. Large spatula or turner
11. Pastry brush
12. Vessel for keeping paratha warm
FAQ
- Q:Is it permissible to substitute all-purpose flour for whole wheat flour? A: You can use all-purpose flour, but whole wheat flour is better if you want the kind of traditional taste your ancestors enjoyed. And if you want the kind of health benefits that can’t be beat, stick with whole wheat.
- Q:What is the best way to roll parathas evenly? A: The use of a rolling pin is essential. More importantly, even pressure and constant rotation of the dough are key to achieving a round, thick, and well-cooked paratha.
- Q:Is it possible to prepare the dough in advance? A: Yes, you can prepare the dough a day before and keep it in the refrigerator, wrapped securely in plastic wrap.
- Q:How do I keep parathas soft?
Ghee or oil should be used in moderation during cooking. After cooking, the food should be covered with a clean cloth to maintain moisture. - Q:Can I add spices or herbs to the dough? A: Without a doubt! You can include flavorful additions such as cumin seeds, ajwain, or even chopped cilantro.
- Q:How can I tell when to turn the paratha?A: Turn the paratha when you notice tiny bubbles forming on the surface and the bottom is a nice light gold.
Substitutions and Variations
For a softer texture, all-purpose flour can be used in place of whole wheat flour.
Coconut oil or olive oil can replace ghee to create different flavors or to provide a vegan option.
Himalayan pink salt or sea salt, which have different mineral contents than regular table salt, can be used in place of table salt.
Milk or yogurt can be used in place of water to make the parathas softer and a bit richer in flavor.
Pro Tips
1. Dough Consistency: Ensure the dough is neither too sticky nor too dry. It should be soft and pliable. If it feels stiff, add a few drops of water and knead again.
2. Resting Time: Allow the dough to rest for at least 30 minutes. This helps the gluten relax, making the dough easier to roll out and resulting in softer parathas.
3. Rolling Technique: When rolling the dough, apply gentle and even pressure to maintain uniform thickness. This ensures the parathas puff up evenly during cooking.
4. Cooking Temperature: Cook the parathas on medium to medium-high heat. If the skillet is too hot, they may burn on the outside while remaining raw inside. Adjust the heat as needed during cooking.
5. Layering with Ghee: For extra flaky and flavorful parathas, lightly brush ghee or oil between layers as you roll them out. This creates subtle layers that enhance texture and taste.
Plain Parathas Recipe
My favorite Plain Parathas Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Damp cloth or plastic wrap
6. Knife or dough cutter
7. Rolling pin
8. Cutting board or flat surface for rolling
9. Tawa or flat skillet
10. Large spatula or turner
11. Pastry brush
12. Vessel for keeping paratha warm
Ingredients:
- 2 cups whole wheat flour
- 1 tablespoon ghee or oil
- 1/2 teaspoon salt
- 3/4 cup water (adjust as needed)
- Additional ghee or oil for cooking
Instructions:
1. In a sizable mixing bowl, blend the whole wheat flour and salt.
2. Incorporate the ghee or oil into the flour mixture, and combine until it forms a dough as crumbly as the mixture described at the beginning of this recipe.
3. Slowly incorporate water, a little at a time, while working the dough until it is smooth and elastic. Adjust the water as needed.
4. Let the dough rest for a minimum of 20-30 minutes, covering it with a damp cloth or plastic wrap.
5. Split the dough into equal pieces so that each one is approximately the size of a golf ball.
6. Make each ball into a smooth round shape, and then slightly flatten it with your hands.
7. Sprinkle flour on a surface where you can roll out the dough and roll each ball of dough into a circle that’s around 6-7 inches wide. As you roll, apply even pressure so that the dough maintains an even thickness throughout.
8. Warm a tawa or flat skillet over medium heat, then lay a rolled paratha onto the hot surface.
9. About 1–2 minutes, until bubbles appear; then, flip and cook the other side. Brush ghee or oil on both sides and cook, flipping a couple of times if desired, until golden brown spots appear.
10. Take the paratha from the skillet and place it in a vessel to keep it warm. Continue to use the remaining dough balls to make paratha, using the skillet in the same manner as before, to serve hot.
