Carrageenan 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 folding — layering softened ghee into the dough before rolling it out into triangles creates those signature flaky layers that shatter just slightly when you tear into them. Every ingredient here is straightforward and naturally free of additives like carrageenan, which can sneak into store-bought flatbreads and dairy products in unexpected ways. Using simple whole wheat flour, salt, and real ghee or unsalted butter means you know exactly what's going into every bite. The technique of pressing the paratha gently against the hot tawa while it cooks gives you those gorgeous golden-brown spots and a slight puff that signals it's done just right. Serve it alongside a curry, use it to scoop up dal, or just eat it warm with a little extra ghee — honestly, no accompaniment required.

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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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