Lactose 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 crisp, pull-apart layers that make each bite so addictive. Ghee is naturally free of lactose, which means you get all the rich, buttery flavor of a classic paratha without any of the digestive worry that comes with regular dairy. The dough itself is straightforward whole wheat flour, salt, oil, and water, so there are no hidden ingredients to second-guess. Cooking on a hot tawa or cast iron skillet gives each paratha those gorgeous golden-brown spots and a slight puff that signals it's done just right. Serve them straight from the pan with a curry, a simple dal, or just a drizzle of extra ghee — they're endlessly versatile and genuinely hard to stop eating.

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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 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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