Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super tasty!

Paratha is a northern India staple. It began as a wholesome meal often eaten at breakfast and is made with chapati flour, salt, vegetable oil, water, and ghee. Chapati flour is a blend of wheat and malted barley flours. If you can’t find chapati flour you can mix 2 cups all-purpose flour with 1¾ cup whole wheat flour.

Serve paratha with the Chik’n Tikka Masala recipe in my Ojai Valley Slow Cooker Cookbook.

3¾ cups chapati flour
1 teaspoon salt
1½ teaspoon vegetable oil
1¼ cup water (divided)
Ghee (for brushing)

Combine the flour, salt, and oil in a large mixing bowl. Add 1 cup water and mix, with your hands, pinching and kneading the dough as you work. Add an additional ¼ cup of water and continue to knead and turn the dough in the bowl, scraping up the loose flour from the sides and bottom. Continue until the dough is smooth and no longer sticky.

Divide the dough into four equal pieces. Rub a bit of oil on your hands, and roll each piece into a log, about two inches thick. Cut off golf-ball-sized pieces and roll each into a ball. Cover the balls with a dish towel and set aside.

Fill a small shallow bowl with additional flour, then lightly dust a countertop with more flour. Working with one ball of dough at a time, flatten the ball into a thick disk. Dredge the disk of dough in the bowl of flour, then use a rolling pin to roll the ball into a disc about 8-inches in diameter.

Brush the dough with a thin layer of ghee, then roll it down to form a tight snake. Stretch the snake of dough to elongate slightly. Hold one end of the snake down against the work surface and coil the rest of the dough into a tight circle. Flatten the circle of dough gently, dredge it again in flour, and roll out to a 1/8-inch thick circle.

Heat a large nonstick skillet over medium heat. When the pan is well heated, add the paratha. Cook until it begins to bubble and form brown spots on the bottom, about four minutes. Turn it over and continue to cook until lightly browned and toasted in spots, three to four minutes more.

Transfer the paratha to a serving dish and brush one or both sides lightly with more ghee. Cover with a clean kitchen towel while you continue rolling and cooking the rest. Serve warm.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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1 Response to Paratha

  1. indiatourfood2017 says:

    Prantha is one of my favourt i love to start my day with a cup of tea & parantha with mango or lemon pickle mostly. Thanks for sharing the recipe here. There are lots of Varities of parantha’s I hope you will too visit my blog it’s about india tourism & vegetarian food.


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