Ginger Free Paratha
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 softened ghee between the layers before rolling the dough into a triangle creates those signature flaky pockets that shatter slightly at the edges and stay tender in the middle. Whole wheat atta gives the bread a nutty, earthy depth that plain flour just can't match. The ingredient list is refreshingly short: flour, salt, a little oil, warm water, and ghee for layering and cooking — nothing hidden, nothing complicated, and completely free of any ginger in any form. That simplicity makes it a reliable go-to when you need a flatbread that won't sneak in a spice you're trying to avoid. A hot cast iron skillet and a little patience with the flipping is all it takes to get those gorgeous golden-brown spots and that gentle puff that tells you the paratha is done. Serve it straight from the pan, tucked under a cloth to stay warm, alongside dal, a curry, or honestly just a smear of extra butter.
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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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