Cashew Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Few things are as satisfying as a freshly made flatbread that's flaky, golden, and still warm from the pan. This whole wheat paratha gets its irresistible layers from a simple folding technique — spreading softened ghee over the dough, folding it into a triangle, then rolling it out again before it hits the heat. That process creates the delicate, pull-apart texture that makes paratha so craveable, and it's entirely achievable at home with just a handful of pantry staples. The cast iron skillet or tawa does the heavy lifting, giving each piece those gorgeous golden-brown spots and a slight puff that signals it's perfectly cooked. Because the ingredient list is so clean — whole wheat flour, salt, oil, and ghee — there's no need to scan labels or worry about hidden nut derivatives sneaking in. Serve these alongside a curry, a bowl of yogurt, or just eat one straight off the pan with a little extra ghee. Once you've made them yourself, store-bought flatbread is going to feel like a serious downgrade.

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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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