High Fructose Corn Syrup Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this flatbread is one of those recipes that feels like a skill once you've made it. The dough comes together with just whole wheat flour, salt, oil, and warm water — nothing processed, nothing hidden. That matters more than you might think, because commercial flatbreads and packaged wraps are notorious for sneaking in sweeteners and additives that have no business being in bread. Here, every ingredient is exactly what it says it is. The real magic is in the folding technique: layering softened ghee into the dough before rolling creates those gorgeous, shatteringly crisp layers that pull apart at the table. A hot cast iron skillet and a little patience are all you need to get those dark, blistered spots that signal a properly cooked paratha. Serve them straight from the pan with a curry, a simple dal, or just a smear of extra ghee — they disappear fast either way.

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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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