Legume Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Few flatbreads are as satisfying to make from scratch as this flaky, layered classic. The technique of folding ghee into the dough before rolling creates those gorgeous, pull-apart layers that make each bite so irresistible — golden on the outside, tender and soft within. The entire ingredient list is beautifully simple: whole wheat flour, salt, a little fat, and warm water, which means there is nothing hidden to worry about for anyone avoiding legumes. No chickpea flour, no lentil-based additives, no bean-derived oils — just clean, straightforward pantry staples doing exactly what they should. The cast iron skillet or tawa gives each paratha those characteristic dark spots and a slight puff that signals it is perfectly cooked. Serve them alongside a curry, use them to scoop up a saucy dish, or just tear into one warm off the pan with an extra swipe of ghee — honestly, that last option might be the best of all.

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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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