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