Flaky Layered Paratha (parota)

Ingredients

• 500 g All‑purpose flour (Can substitute with maida for a slightly softer texture)
• 10 g Salt (Fine sea salt preferred)
• 30 g Vegetable oil (Neutral oil; can use canola or sunflower)
• 300 g Room‑temperature water (Approximately 300 ml; adjust if dough feels dry)
• 100 g Ghee (clarified butter) (For brushing layers; can substitute with melted butter or oil)
• 1 tbsp Sugar (optional, for serving) (Sprinkle on top of cooked paratha with cinnamon)
• 1 tsp Ground cinnamon (optional, for serving) (Adds sweet aroma when sprinkled with sugar)

Instructions

1. Measure dry ingredients

   Place a bowl on the scale, add 500 g all‑purpose flour, 10 g salt, and 30 g vegetable oil. Mix with your hands until evenly distributed.

   Time: PT5M

2. Add water and form dough

   Pour 300 g room‑temperature water into the bowl and knead with your hands until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. Rest the dough

   Cover the bowl with a lid or plastic wrap and let the dough rest for 15 minutes to relax the gluten.

   Time: PT15M

4. Knead and test gluten development

   After resting, knead the dough in the bowl for about 5 minutes. Perform the “window test”: stretch a small piece; it should become translucent without tearing.

   Time: PT7M

5. Divide and pre‑rest pieces

   Weigh out eight equal portions (≈100 g each) and place them on a sheet tray. Cover and rest for 15 minutes.

   Time: PT15M

6. Roll out thin and apply ghee

   Take one dough ball, dust lightly with flour, and roll it on a lightly floured surface until the sheet is almost translucent (about 8‑9 inches diameter). Brush the entire surface with softened ghee and sprinkle a pinch of flour.

   Time: PT5M

7. Create layers – triangle fold (or coil)

   Fold the ghee‑coated circle in half, brush the newly exposed surface with more ghee, then fold again to form a triangle (or use the coil method for extra layers). Pinch the seam to seal.

   Time: PT5M

8. Rest folded dough

   Place the folded dough back on the tray, cover, and let rest for another 15 minutes before final rolling.

   Time: PT15M

9. Final roll to paratha shape

   Gently roll the rested, folded dough into a final 8‑9 inch circle, keeping the layers intact. Lightly dust with flour if needed.

   Time: PT10M

10. Cook the paratha (first method – oil/ghee fry)

    Heat a skillet over medium heat. Add a thin layer of oil or ghee. Place the paratha in the pan, cook until golden brown spots appear (≈2 min), press gently with a spatula, flip and repeat on the other side. Cook until both sides are golden and the interior is cooked through.

    Time: PT4M

    Temperature: Medium heat

11. Optional: Steam‑release and serve

    Immediately after cooking, crumple the paratha lightly to release steam and expose layers. Serve plain, or sprinkle with sugar and cinnamon for a sweet version.

    Time: PT2M

12. Make‑ahead storage (dry‑cook & freeze)

    For batch prep, dry‑cook each paratha on a medium skillet without oil until lightly browned on both sides. Cool on a rack with parchment between each. Stack and place in a freezer‑safe bag. When ready to eat, re‑fry with ghee for 1‑2 minutes per side.

    Time: PT20M

    Temperature: Medium heat

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Maida (Indian cake flour)
• Instead of Vegetable oil: Melted butter
• Instead of Ghee (clarified butter): Butter, Vegetable oil

Equipment Needed

• Digital kitchen scale
• Large mixing bowl
• Lid or plastic wrap
• Rolling pin
• Pastry brush
• Skillet or heavy‑bottomed pan
• Spatula
• Cooling rack (optional)
• Parchment paper (optional)
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Gluten window test to ensure proper hydration
• Rolling the dough until almost translucent
• Applying ghee between each fold
• Resting after folding to relax gluten
• Cooking on medium heat without burning

Chef Tips from the Video

• Use room‑temperature water; cold water makes the dough harder to hydrate.
• Cover the dough with a damp towel during rests to prevent surface drying.
• For extra aroma, add a pinch of ajwain (carom seeds) to the dough.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days.

Freezer: Freeze dry‑cooked parathas for up to 1 month; re‑heat by pan‑frying with a little ghee.

Room temperature: Not recommended beyond a few hours; they will become stale.

Make-Ahead Tips

• Dry‑cook and freeze parathas for quick meals.
• Keep a small amount of ghee on hand for re‑frying to restore crispness.