Chestnut 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 like a skill once you've made it. The magic is in the folding — spreading ghee between the layers before rolling creates that signature pull-apart texture that makes each bite so rich and tender. Whole wheat flour, salt, a touch of oil, and ghee are all you need, so there's no hunting through ingredient labels or worrying about hidden additives sneaking into your bread. The dough comes together quickly with just a bit of kneading, and a 30-minute rest makes it pliable and easy to work with. Cooking on a hot tawa or cast iron skillet gives each paratha those beautiful golden-brown spots and a slight puff that signals it's done just right. Serve them straight from the pan, tucked under a cloth to stay warm and soft, alongside a curry, dal, or simply a spoonful of extra ghee. Once you get the fold-and-roll rhythm down, you'll be 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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