Beef Free Paratha
Few flatbreads are as satisfying to make from scratch as this flaky, layered whole wheat paratha. The magic is all in the folding — spreading ghee between the layers before rolling creates that signature shatter-and-chew texture that makes each bite so irresistible. Whole wheat atta gives the dough a nutty depth that plain flour just can't match, and the ghee adds a rich, buttery aroma as it hits the hot tawa. This is a naturally meat-free recipe built entirely around pantry staples, so there's no need to scrutinize labels or swap out any ingredients. The technique of folding into a triangle and rolling out again is easier than it looks, and after the first one or two you'll find a satisfying rhythm. Serve these straight off the skillet alongside dal, a simple curry, or just a bowl of yogurt — they're equally at home as a weeknight side or a lazy weekend breakfast.
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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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