Soft Whole Wheat Paratha (parota)

Ingredients

• 1 cup Whole wheat flour (atta) (Sifted)
• 1/3 cup Water (Lukewarm)
• 1/4 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable oil or melted ghee (For dough and brushing)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the sifted whole wheat flour, salt, and 1 tablespoon of oil.

   Time: PT2M

2. Add water and form dough

   Gradually pour the lukewarm water into the flour mixture, stirring with a spoon until a shaggy dough forms.

   Time: PT2M

3. Knead the dough

   Turn the dough onto a clean surface and knead for about 4 minutes until smooth and elastic. Drizzle the remaining 1 tablespoon oil over the dough and knead for another minute to incorporate.

   Time: PT4M

4. Rest the dough

   Cover the dough with a damp cloth and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

5. Divide and shape

   Divide the rested dough into 2 equal balls (about 60 g each). Lightly flour each ball and flatten with your hands.

   Time: PT2M

6. Roll out the paratha

   Using a rolling pin, roll each ball into a 6‑inch (15 cm) circle, turning the dough a few times to keep it even. If the dough sticks, dust with a little extra flour.

   Time: PT4M

7. Cook on hot skillet

   Heat the skillet over medium‑high heat. Place the rolled paratha on the dry skillet; when bubbles appear (≈30 seconds), flip.

   Time: PT1M

   Temperature: Medium‑high

8. Apply oil/ghee and finish cooking

   After the first flip, brush a thin layer of oil or ghee on the cooked side, then flip again. Press gently with the spatula, brush the other side with oil, and cook until both sides are golden brown with crisp spots.

   Time: PT2M

   Temperature: Medium‑high

9. Serve

   Transfer the hot paratha to a plate, cover with a clean kitchen towel to keep warm. Serve immediately with yogurt, pickle, or a dollop of butter.

   Time: PT1M

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 (for a softer texture), Spelt flour
• Instead of Water: Milk (for richer flavor), Buttermilk (for tangy taste)
• Instead of Salt: Pink Himalayan salt
• Instead of Vegetable oil or melted ghee: Butter, Coconut oil

Equipment Needed

• Mixing bowl
• Rolling pin
• Flat skillet or tawa
• Spatula
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Kneading the dough to the right consistency (Step 3).
• Rolling the dough evenly without tearing (Step 6).
• Cooking on a properly heated skillet and flipping at the right moment (Steps 7‑8).

Chef Tips from the Video

• Add a pinch of ajwain (carom seeds) or cumin seeds to the dough for subtle flavor.
• For extra fluffiness, fold the rolled dough over itself, brush with oil, and roll again (layered paratha).
• Serve with a side of fresh cucumber raita for a balanced meal.

Troubleshooting

Storage

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

Freezer: Wrap each paratha in parchment paper and freeze for up to 1 month. Reheat directly on a skillet or microwave.

Room temperature: Best eaten fresh; can sit out for 1‑2 hours but will become hard.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; bring to room temperature before rolling.
• Parathas can be frozen after cooking; reheat on a skillet for best texture.