Breastfeeding Friendly 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 recipe that earns a permanent spot in your weekly rotation. The laminated layers come from a simple fold-and-roll technique using ghee or unsalted butter, giving each paratha that signature crisp exterior with a soft, tender interior. Whole wheat flour brings a nutty depth and provides the kind of sustained energy that's genuinely useful when you're feeding yourself and someone else at the same time. Ghee, a traditional cooking fat rich in fat-soluble nutrients, does double duty here — it's worked into the layers and brushed on during cooking for maximum flavor. The dough comes together with just a handful of pantry staples, and the folding process is more forgiving than it looks once you get into a rhythm. These are wonderful alongside dal, eggs, or even just a smear of extra butter, making them endlessly versatile for any meal of the day. Make a full batch and keep them wrapped in a cloth — they stay soft and reheat beautifully.

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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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