Citrus Free Paratha
Flaky, golden, and impossibly satisfying, this whole wheat flatbread is the kind of thing that disappears from the table before it even has a chance to cool. The magic is in the folding — spreading ghee between the layers before rolling creates that signature shatter-and-chew texture that makes each bite so addictive. Whole wheat flour, salt, ghee, and warm water are all you need for the dough, which means there are zero hidden ingredients to second-guess. For anyone navigating citrus sensitivities, this recipe is a natural fit — no juice, no zest, no citric acid lurking in a marinade or glaze. The ghee does double duty here, enriching the dough and crisping the outside on the hot tawa until you get those gorgeous dark spots and a slight puff. Serve them straight from the pan tucked under a cloth to stay warm, and pair with whatever curry, dal, or chutney you love most.
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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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