Paratha is a popular Indian flatbread made with whole wheat flour and cooked with oil or ghee until golden and flaky. It can be enjoyed plain or stuffed with vegetables, paneer, potatoes or spices. Perfect for breakfast, lunch or dinner, paratha pairs wonderfully with yogurt, pickle and chutney.
Mix whole wheat flour, salt and water to make a soft dough.
Knead well and rest the dough for 15–20 minutes.
Divide the dough into equal portions and roll each portion into a circle.
Apply a little ghee or oil and fold the dough to create layers.
Roll again into a round or oval shape.
Heat a tawa and cook the paratha on both sides.
Apply ghee or oil and cook until golden brown and crispy.
Serve hot with yogurt, pickle or chutney.
Whole wheat flour – 2 cups
Water – as needed
Ghee – 2 tbsp
Salt – ½ tsp
Oil – 1 tbsp
Carom seeds (ajwain) – ½ tsp
Coriander leaves – 1 tbsp
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