Almond Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Warm, flaky, and deeply satisfying, this whole wheat flatbread is the kind of thing that makes you want to clear your schedule and just cook. The magic is in the folding — layering softened ghee into each round before rolling it into a triangle creates those irresistible, pull-apart layers that make paratha so craveable. A hot cast iron skillet and a little patience with the flipping are all it takes to get that gorgeous golden crust with the slightly crisp edges and tender, chewy interior. The ingredient list is beautifully short: whole wheat flour, salt, a touch of oil, warm water, and ghee. No nuts, no nut-derived oils, no hidden surprises — just pantry staples that come together into something genuinely special. It pairs brilliantly with dal, a simple yogurt dip, or honestly just eaten plain straight off the tawa. Once you make these at home, store-bought flatbreads are going to feel like a real step down.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!