Paratha (whole Wheat Flat Bread)
April 1st, 2009 filed under Breads, Vegan
Makes 5 parathas.
Ingredients:
- 1 cup whole-wheat flour
- 1/2 cup water (Use as needed)
- Pinch of salt
- 3 to 4 teaspoon of oil
- 1/2 cup dry flour to roll
Method:
- In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
- Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
- Set the dough aside and cover. Let the dough rest for at least ten minutes before.
- Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
- Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
- Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
- The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
- Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Serving Suggestions:
Paratha can be served with any gravy vegetable or dry spiced vegetable.
Thank you for sharing this, Manjula! We made these tonight and served with Dal and rice. The parathas made the meal! I didn’t have Indian flour on hand, so we used 2/3 all-purpose flour and 1/3 King Arthur whole wheat flour. Wonderful!
Manjula Auntie,
Because of you, we’ve had many wonderful dinners at our home. Just wanted to say a big thank you for your contributions!
Your demonstration of paratha was truly helpful. You are worth 10,000 cookbooks. I’ve been cooking South Asian for 35 years and have never found a source as good as yours!
Somebody told me to keep the oil or ghee away from the edges of the dough so that it can seal and puff more. Seems to have helped me. What do you think?
From your sweets to your breads, I love your videos.
Nancy in Chicago
No matter what your health status, age or level of fitness you can do something to exercise your body and mind enough to maintain a decent level of immune function, vital organ strength and systemic protection. Even moderate exercise such as walking or swimming for 30 minutes each day, or weight bearing exercise such as gym work are all extremely beneficial.
I really enjoyed your paratha video. I haven’t made them for nearly 40 years but it’s definitely time I started again. Your husband is a very lucky man!
hi manjula aunty,
you have an awesome blog.i learned how to make chapathi,puri,aloo paratha,paratha and many others.actually i was very weak in making breads like chapathi etc,after learning from u i am good at making them.thanks aunty.can you tell me how to make masala chapathi and missi roti.aunty will people in some parts of rajasthan make rotis by combining wheat flour and gram flour?
Hello,
Which Brand wheat is good?
I buy Swarna brand wheat from indian store but it is not up to mark.
Jenni
CA
Hi Jenni,
I use Laxmi brand or Sujata
Im a novice and have just started cooking. Im in USA and use Pilsbury atta but my parathas come out terrible. Im doing something wrong because my dough is sticky when I knead it, and then after I finish making the paratha, they become kind of chewy after they cool down and feel uncooked.
Can someone please help me? I even manage to fluff out the parathas nicely. No idea whats wrong!
The Pillsbury brand flour is too fine for Indian breads. It’s intended for American desserts and breads. Try to locate an Indian grocery store or a natural health food store. You need atta that is slightly more coarsely ground.
Hope this helps you!
Manjulaji,
I recently read your newsletter on Babysitting. You mentioned that your grandson is a picky eater and so is my 2 yr old daughter. Do you have any creative ideas to feed picky eaters nutritious food. She only eats daal chawal and that too I have to force to eat. I would really appreciate some suggestions.
Thank you
Hi – I love parathas. I was taught to sprinkle the paratha when it is first rolled out like a pancake with salt and cayenne/hot chili powder as well as butter. I folded it, putting a little oil or butter between folds, and then continued as you have done. The next time I will try with oil. This is one of my favorite things to eat.
I really love your website and recipes. Thank you so much!
Salt Spring Island, BC Canada