Brazil Nut 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 disappears from the table before you even sit down. The magic is in the folding — spreading softened ghee between layers before rolling the dough into triangles creates those signature flaky pockets that shatter slightly at the edges and stay tender in the middle. A hot cast iron skillet and a little patience with the flipping is all it takes to get those gorgeous golden-brown spots. The ingredient list is refreshingly short: whole wheat flour, salt, a touch of oil, warm water, and ghee for layering and cooking. No specialty items, no hidden additives, and absolutely nothing to second-guess when it comes to tree nut concerns — just pantry staples you likely already have on hand. Serve these straight off the skillet alongside dal, a saucy curry, or even just a bowl of yogurt and you have a meal that feels genuinely special without much effort at all.

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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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