Chicken Free Paratha
Few flatbreads are as satisfying to make from scratch as this flaky, layered classic. The whole wheat dough comes together with just flour, salt, a touch of oil, and warm water, then rests until it's pillowy and workable. The real magic happens in the folding — spreading softened ghee across each round before folding it into a triangle builds those irresistible layers that shatter and pull apart when you tear into one. A hot tawa or cast iron skillet gives each paratha those gorgeous golden-brown spots and a slight puff that signals it's cooked just right. This is a naturally meat-free recipe built entirely on pantry staples, so there's no need to scrutinize labels or swap out any ingredients. Serve these warm alongside dal, a saucy curry, or even just a dollop of yogurt and pickle — they're endlessly versatile and genuinely hard to stop eating.
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Learn more →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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