Paratha
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recipe by Saveur https://saveur.com/
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- Total Time
- 55mins
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- Serves
- 14
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- Calories
- 134
The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour mixed with water. The key difference, which creates the paratha's signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden.
Inspired by: http://www.saveur.com/article/recipes/paratha-indian-layered-flatbreadrecipe updated Nov 17, 2021
Ingredients
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- Durum wheat flour
- 520 g
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- Water
- 300 ml
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- Ghee
- as needed
Tools
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Pastry brush
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Rolling pin
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Large cast iron skillet
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Large mixing bowl
Step preview
- Add durum wheat flour and water to a clean large mixing bowl
- Mix until dough forms
- Knead briefly until smooth
- Form into balls
- Roll balls in durum wheat flour
- Roll out until 1/8" (5mm) thick
- Brush with ghee
- Fold in half, then brush or spread with ghee, then fold in half again, making a triangle
- Roll out gently into a triangle, until 1/8" (5mm) thick
- Fry in large cast-iron skillet until golden brown - 1-2 minutes on each side, flipping only once
- Serve