Description

Ingredients

• Dough
• 🌾 Whole-wheat flour (atta): 300 g (2½ cups / 10.6 oz) gluten Original: 🌾 Whole-wheat flour (atta): 300 g (2½ cups / 10.6 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🧈 Ghee or oil: 15 ml (1 tbsp / 0.5 fl oz) dairy Original: 🧈 Ghee or oil: 15 ml (1 tbsp / 0.5 fl oz)
• 💧 Warm water: 180–200 ml (¾–0.85 cup / 6–6.8 fl oz) Original: 💧 Warm water: 180–200 ml (¾–0.85 cup / 6–6.8 fl oz)
• 🌿 Ajwain (carom), optional: ½ tsp (1.5 g) Original: 🌿 Ajwain (carom), optional: ½ tsp (1.5 g)
• For layers & cooking
• 🧈 Melted ghee (for brushing): 45 g (3 tbsp / 1.6 oz) dairy Original: 🧈 Melted ghee (for brushing): 45 g (3 tbsp / 1.6 oz)
• 🌾 Dusting flour: 2–3 tbsp (16–24 g / 0.6–0.85 oz) gluten Original: 🌾 Dusting flour: 2–3 tbsp (16–24 g / 0.6–0.85 oz)

Preparation

• Make dough: Mix flour + salt. Rub in ghee, add warm water to a soft, smooth dough. Knead 6–8 min. Rest 20 min covered.
• Portion: Divide into 6 balls.
• Laminate: Roll one ball to a thin 22–24 cm (9–10 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.
• Roll: Flatten each coil; roll to 16–18 cm (6½–7 in) keeping edges thicker.
• Cook: Hot tawa/skillet, medium-high. Dry-toast 30–40 s, flip, brush ghee; cook 45–60 s. Flip again, brush a little more ghee; press edges until spotted & crisp.
• Fluff: Gently clap the paratha between palms to separate layers. Serve hot.

Total Time

Nutritional Value

Advice

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