Nitrate & Nitrite 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 laminated layers come entirely from a simple fold-and-roll technique with ghee, so every bite has that signature pull-apart texture without any processed shortcuts. For anyone navigating preserved or cured ingredients in their diet, this recipe is refreshingly clean — just flour, salt, water, and fat, nothing more. Whole wheat atta gives the dough a slightly nutty depth that pairs beautifully with the richness of the ghee as it crisps up on the tawa. The folding method is easier than it looks, and once you get the rhythm going, you can knock out a full batch in under an hour. Serve them straight off the skillet, tucked under a cloth to stay warm and soft, alongside a curry, dal, or even just a spoonful of good yogurt.
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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 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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