Classic Indian Paratha (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (Sifted)
• 0.75 cup Water (Room temperature)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable oil (Plus extra for cooking)
• 2 tbsp Butter (Optional, for finishing)

Instructions

1. Combine dry ingredients

   In the large mixing bowl, whisk together the sifted whole wheat flour, salt, and 2 tbsp oil until the mixture looks crumbly.

   Time: PT3M

2. Add water and form dough

   Gradually pour the water into the bowl, mixing with your hand until a soft, non‑sticky dough forms. If the dough feels too dry, add a tablespoon more water; if too sticky, sprinkle a little extra flour.

   Time: PT5M

3. Rest the dough

   Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

4. Divide and shape

   Divide the rested dough into 4 equal balls (about 100 g each). Lightly flour a work surface, flatten each ball with your palms, then use a rolling pin to roll into a 6‑inch (15 cm) circle, dusting with flour as needed.

   Time: PT5M

5. Cook first side

   Heat the skillet over medium heat (≈180°C). Place one rolled dough onto the dry skillet. Cook for about 30 seconds until small bubbles appear.

   Time: PT1M

   Temperature: 180°C

6. Flip and add oil

   Flip the paratha, drizzle a few drops of oil around the edges, and press gently with the spatula. Cook another 30 seconds.

   Time: PT1M

   Temperature: 180°C

7. Finish cooking

   Flip again, drizzle a little more oil, and cook for another 30‑45 seconds until both sides are golden brown and the paratha puffs slightly.

   Time: PT1M

   Temperature: 180°C

8. Repeat for remaining dough

   Repeat steps 4‑7 for the remaining three dough balls, adjusting heat if the skillet gets too hot.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour (will be less nutty)
• Instead of Water: Milk for richer flavor
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Vegetable oil: Canola oil, melted ghee
• Instead of Butter: Ghee, margarine

Equipment Needed

• Large mixing bowl
• Rolling pin
• Flat skillet or tawa
• Spatula or tongs
• Measuring cups and spoons
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Combine dry ingredients with oil to create flaky layers
• Rest the dough to relax gluten
• Roll dough evenly to ensure uniform cooking
• Cook on medium heat to avoid burning

Chef Tips from the Video

• Resting the dough for at least 10 minutes makes rolling easier and yields softer layers.
• Brush each finished paratha with melted butter for extra flavor and shine.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.

Freezer: Freeze uncooked dough balls for up to 1 month; thaw in refrigerator before rolling.

Room temperature: Do not leave cooked parathas at room temperature for more than 4 hours.

Make-Ahead Tips

• Uncooked dough balls can be frozen; thaw before rolling
• Cooked parathas reheat well in a dry skillet or microwave