BHA & BHT Free Paratha
Flaky, golden, and impossibly satisfying, this flatbread is one of those recipes that feels like a skill once you've nailed it. The folding-and-layering technique — spreading ghee between each fold before rolling the dough into a triangle — is what creates those gorgeous, pull-apart layers that make every bite so tender and rich. The ingredient list is refreshingly short: whole wheat flour, salt, a little oil or ghee for the dough, and softened ghee for cooking. That simplicity is actually the whole point, because many packaged flatbreads and store-bought versions rely on preservatives like BHA and BHT to extend shelf life, and you won't find any of that here. Everything goes straight from your hands to the skillet, so you know exactly what you're eating. A cast iron pan or tawa gets the job done beautifully, giving each paratha those characteristic golden spots and a slight puff that signals it's perfectly cooked. Serve them warm, tucked under a cloth to stay soft, alongside a curry, dal, or honestly just a smear of extra ghee.
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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 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.
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