Citric Acid 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 that disappears from the plate before it even has a chance to cool. The magic is in the folding — layering softened ghee into the dough before rolling it out creates those signature flaky pockets that make each bite so tender and rich. For anyone navigating a citric acid sensitivity, this recipe is a genuine relief because every single ingredient is straightforward and clean: whole wheat flour, salt, water, and ghee or butter, with zero preservatives or hidden additives to second-guess. Store-bought flatbreads and packaged wraps are notorious for sneaking in unexpected ingredients, so making these from scratch puts you fully in control. The technique looks impressive but is actually very approachable — a bit of kneading, a short rest, and a hot cast iron pan does all the heavy lifting. A folded cloth pressed against the surface while it cooks gives you those gorgeous blistered spots and a slight puff that signals it's done just right. Serve them warm straight from the pan and watch them vanish.

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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 butter 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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