Artificial Food Coloring Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Few things are as satisfying as a freshly made flatbread that's flaky, golden, and still warm from the pan. The magic here comes from a simple folding technique — spreading ghee between layers before rolling the dough into a triangle — which creates those irresistible, pull-apart layers without any complicated equipment or specialty ingredients. Every component in this recipe is exactly what it sounds like: whole wheat flour, salt, water, and ghee. No dyes, no artificial additives, no ingredient lists that require a magnifying glass to decode. That matters more than you might think, since many store-bought flatbreads and packaged wraps sneak in colorants or preservatives to extend shelf life or improve appearance. Here, the gorgeous amber color on each paratha comes entirely from the ghee hitting a hot cast iron pan — nothing artificial required. Serve them straight off the tawa with dal, a curry, or just a little extra butter, and they will disappear fast.

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 butter 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!