Low Sugar Paratha
Warm, flaky, and deeply satisfying, this whole wheat flatbread is the kind of thing that disappears from the plate before it even has a chance to cool. The dough comes together with just flour, salt, oil, and water — nothing hidden, nothing unnecessary. What makes it special is the layering technique: ghee is folded into each round before cooking, creating those gorgeous, pull-apart layers that shatter slightly at the edges and stay tender in the middle. Because the ingredient list is so clean and straightforward, you never have to second-guess what's in it — no sweeteners sneak in anywhere, which can be a real concern with store-bought flatbreads and packaged dough. A hot cast iron skillet and a little patience with the folding are really all you need to nail it. Serve these straight off the tawa alongside a curry, dal, or even just a bowl of yogurt, and they will absolutely hold their own.
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Learn more →Ingredients
4 servings
For the dough
- 2 cups whole wheat flour (atta), plus more for dusting
- ½ tsp salt
- 2 tsp neutral oil or ghee
- ¾ cup warm water, plus more as needed
For layering and cooking
- 4 tbsp ghee or unsalted butter, softened
Instructions
- 1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the warm water gradually, mixing with your hand, until a shaggy dough forms. Knead in the bowl for 6–8 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed with a finger. Cover the bowl with a damp cloth and rest for 30 minutes.
- 2
Divide the rested dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll one ball into a thin round about 6 inches in diameter.
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