Capsaicin 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 it even has a chance to cool. The magic is in the layering — spreading softened ghee between folds of dough before rolling creates those signature buttery, pull-apart layers that make each bite so irresistible. Because the recipe relies on just a handful of pantry staples — whole wheat flour, salt, oil, and ghee — there's nothing hidden to worry about, and it's naturally free of any heat-producing spices or chili-derived ingredients. That makes it a genuinely comfortable choice for anyone who needs to avoid capsaicin, whether for a medical reason or simple sensitivity. Cooking on a hot tawa or cast iron skillet gives each paratha those gorgeous golden spots and a slight puff that signals it's done just right. Serve these alongside a mild dal, yogurt, or a simple vegetable dish and you've got a meal that feels both humble and special. Once you get the folding technique down, you'll find yourself making a batch every week.

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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 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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