Celery Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this whole wheat flatbread is one of those recipes that feels almost magical once you understand the technique. The secret is in the folding — layering softened ghee into the dough before rolling creates those signature crisp, pull-apart layers that make each bite so irresistible. Whole wheat flour gives it a nutty depth that plain white flour just can't match, and the dough itself comes together with just a handful of pantry staples. The cast iron skillet does the heavy lifting on texture, building up those gorgeous golden-brown spots while the inside stays tender and soft. Since every ingredient here is straightforward and plant-derived or dairy-based, there's nothing hidden to worry about — no sneaky additions, no complicated substitutions needed. Serve these warm straight from the pan alongside a curry, dal, or even just a smear of extra ghee, and they will disappear faster than you can make them.

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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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