๐พ Dusting flour: 2โ3 tbsp (16โ24 g / 0.6โ0.85 oz)
Preparation
1๏ธโฃ Make dough: Mix flour + salt. Rub in ghee, add warm water to a soft, smooth dough. Knead 6โ8 min. Rest 20 min covered.
2๏ธโฃ Portion: Divide into 6 balls.
3๏ธโฃ Laminate: Roll one ball to a thin 22โ24 cm (9โ10 in) round. Brush with ghee; dust a thin veil of flour. Pleat into a long strip (accordion/fan), roll into a tight coil (like a cinnamon roll). Tuck end under. Repeat. Rest coils 10 min.
4๏ธโฃ Roll: Flatten each coil; roll to 16โ18 cm (6ยฝโ7 in) keeping edges thicker.
5๏ธโฃ Cook: Hot tawa/skillet, medium-high. Dry-toast 30โ40 s, flip, brush ghee; cook 45โ60 s. Flip again, brush a little more ghee; press edges until spotted & crisp.
6๏ธโฃ Fluff: Gently clap the paratha between palms to separate layers. Serve hot.
Total Time
๐ Prep: 15โ20 min (+ rests 30 min)
๐ฅ Cook: 12โ15 min
โณ Total: ~30 min active
Nutritional Value
๐ โ290 kcal
๐ช โ6 g protein
๐ง โ12 g fat
๐ โ40 g carbs
๐ง โ300 mg sodium
Advice
Let the coiled dough rest 10 minutes before the final roll โ the gluten relaxes so layers stay defined and the paratha puffs beautifully.
Why it works: A light brush of ghee + dusting flour create micro-laminated sheets; brief rests relax gluten for stretch, while high heat sets steam pockets into flaky layers.
Twist: Sprinkle sesame or ajwain on the rolled dough before cooking, or swap half the atta for all-purpose flour for a softer, bakery-style chew.
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