Nutmeg Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Warm, flaky, and impossibly satisfying, this whole wheat flatbread is the kind of thing that disappears from the table before it even has a chance to cool. The magic is in the layering — spreading softened ghee between folds of dough before rolling creates those signature crispy, pull-apart layers that make each bite so irresistible. Whole wheat atta gives the bread a slightly nutty, earthy flavor that pairs beautifully with everything from dal to a simple pickle. The ingredient list is refreshingly short and completely free of any spice blends or pre-mixed seasonings that might sneak in unwanted additions, so you know exactly what's going into every bite. Cooking on a hot tawa or cast iron skillet is the key to getting those gorgeous golden spots and the gentle puff that signals a perfectly cooked paratha. A folded cloth pressed against the surface while it cooks helps the layers separate and the edges crisp up just right. Make a full batch and keep them wrapped in a clean cloth — they stay soft and warm longer than you'd expect.

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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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