Plain Layered Paratha (Indian Flatbread) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (Sifted)
• 3/4 cup Water (Lukewarm)
• 1 tsp Salt (Fine sea salt)
• 3 tbsp Ghee (clarified butter) (For cooking and brushing)

Instructions

1. Gather Ingredients

   Measure 2 cups of whole wheat flour, 1 tsp salt, 3/4 cup lukewarm water, and 3 tbsp ghee.

   Time: PT2M

2. Knead the Dough

   In a mixing bowl, combine flour and salt. Gradually add water while mixing with your hand until a soft, non‑sticky dough forms. Knead for about 5 minutes until smooth.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 10 minutes. This relaxes gluten and makes rolling easier.

   Time: PT10M

4. Divide and Shape Balls

   Divide the rested dough into 4 equal portions and roll each into a smooth ball.

   Time: PT5M

5. Roll Thin Roti

   On a lightly floured surface, roll each ball into a thin circle about 6‑7 inches in diameter.

   Time: PT5M

6. Fold and Re‑roll (Layering)

   Fold the rolled roti in half, then fold again to form a triangle. Lightly dust and roll the folded triangle into a thin paratha about 6 inches wide.

   Time: PT3M

7. Heat the Skillet

   Place the skillet on medium heat (≈180°C) and let it become hot, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

8. Cook First Side

   Place the paratha on the hot skillet. Cook for 1.5 minutes until light brown spots appear.

   Time: PT90S

   Temperature: 180°C

9. Flip and Add Ghee

   Flip the paratha, brush the cooked side with a little ghee (≈½ tsp), and cook the other side for another 1.5 minutes. Brush the second side with ghee as well.

   Time: PT90S

   Temperature: 180°C

10. Finish and Serve

    Remove the paratha, place on a plate, and optionally brush with a final thin layer of ghee. Keep covered with a clean kitchen towel while you cook the remaining pieces.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

35 g

Fat

5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour
• Instead of Salt: Table salt
• Instead of Ghee (clarified butter): Unsalted butter, Vegetable oil

Equipment Needed

• Mixing bowl
• Rolling pin
• Flat skillet or tawa
• Spatula or tongs
• Plate or serving tray

Critical Steps — Do Not Skip

• Knead the dough until smooth
• Fold and re‑roll to create layers
• Cook on a properly heated skillet and brush ghee at the right moment

Chef Tips from the Video

• Use a light dusting of flour on the rolling surface to prevent sticking without making the paratha dry.
• For extra flakiness, spread a thin layer of ghee on the rolled roti before folding.
• If you prefer a crispier paratha, increase the ghee to 4‑5 tbsp total.

Troubleshooting

Storage

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

Freezer: Wrap individually in parchment and freeze for up to 1 month. Thaw and reheat.

Room temperature: Best eaten fresh; can sit out for up to 2 hours.

Make-Ahead Tips

• Cook all parathas, let them cool, then store in a zip‑lock bag.
• Reheat on a dry skillet or microwave wrapped in a damp paper towel.