Soft Paratha (Indian Flatbread) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (sifted)
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable oil (or melted ghee) (plus extra for cooking)
• 3/4 cup Water (lukewarm) (adjust as needed for a soft dough)
• 2 tablespoons Ghee or oil for cooking (brush on each side while cooking)

Instructions

1. Gather Ingredients & Tools

   Measure out flour, salt, oil, and water. Have the skillet, rolling pin, and mixing bowl ready.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the sifted whole wheat flour and salt until evenly distributed.

   Time: PT2M

3. Add Oil and Water, Knead Dough

   Make a well in the centre, add 2 Tbsp oil and gradually pour lukewarm water while mixing with your hand. Knead for about 8 minutes until the dough is smooth, pliable and not sticky.

   Time: PT8M

4. Rest the Dough

   Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This relaxes the gluten and yields a softer paratha.

   Time: PT10M

5. Divide & Shape Balls

   Transfer the rested dough onto a lightly floured surface. Divide into 6 equal portions and roll each into a smooth ball about the size of a golf ball.

   Time: PT2M

6. Roll Out Parathas

   Flatten a ball, dust lightly with flour, and roll out into a 6‑inch (15 cm) circle, about 2 mm thick. Try to keep the shape even; a slightly thicker edge gives a nice puff.

   Time: PT5M

7. Cook Paratha

   Heat the skillet over medium‑high heat (≈350°F/180°C). Place the rolled dough onto the dry skillet; cook 1‑2 minutes until small bubbles appear. Flip, brush the cooked side with a little ghee/oil, and cook another 1‑2 minutes until golden brown spots appear. Flip once more, brush the other side, and cook 30 seconds more for a soft interior.

   Time: PT24M

   Temperature: 350°F

8. Serve Warm

   Stack cooked parathas in a covered dish or wrap in a clean kitchen towel to keep them soft. Serve immediately with chutney, pickle, or curry.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour, Spelt flour
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vegetable oil (or melted ghee): Melted butter, Coconut oil
• Instead of Water (lukewarm): Milk (for richer dough)
• Instead of Ghee or oil for cooking: Butter, Vegetable oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Flat skillet or tawa
• Spatula or tongs
• Kitchen towel or clean cloth
• Brush (silicone or pastry brush) (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth.
• Allowing the dough to rest for at least 10 minutes.
• Rolling the dough to an even thickness.
• Cooking on a properly heated skillet and brushing with oil/ghee at the right moment.

Chef Tips from the Video

• For extra puff, fold the rolled circle in half, apply a thin layer of oil, fold again, and roll gently before cooking.
• Add a pinch of ajwain (carom seeds) or chopped cilantro to the dough for subtle flavor.

Troubleshooting

Storage

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

Freezer: Freeze individually wrapped parathas for up to 1 month. Reheat directly on a skillet.

Room temperature: Do not keep at room temperature for more than 4 hours; they may dry out.

Make-Ahead Tips

• Prepare the dough a day ahead; keep it covered in the fridge and bring to room temperature before rolling.
• Cook all parathas, let them cool, then freeze for quick reheating.