Cinnamon 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 the kind of thing you'll want to make on repeat. The magic is in the layering — spreading softened ghee between folds of dough before rolling it out creates those signature airy, pull-apart layers that make each bite so irresistible. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward: just flour, salt, a touch of oil, water, and ghee, with absolutely nothing hidden in the ingredient list to second-guess. No spice blends, no flavored butters, no surprises. The technique of folding the dough into a triangle before the final roll is a small step that pays off enormously, giving you that characteristic texture without any fuss. Cooking on a hot tawa or cast iron skillet locks in the layers and produces those beautiful golden-brown spots that signal a perfectly cooked paratha. Serve them warm straight from the pan, tucked under a cloth to stay soft, and watch them disappear fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!