Oats Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this classic flatbread is the kind of thing that disappears from the table before it even has a chance to cool down. The dough comes together with just whole wheat flour, salt, oil, and warm water — nothing complicated, nothing hidden. What makes it special is the layering technique: ghee is spread and folded into the dough before rolling, creating those signature tender, slightly crisp layers that shatter just a little when you tear into them. For anyone navigating grain sensitivities around oats specifically, this recipe is a clean and confident choice — every ingredient is straightforward, with no grains beyond whole wheat atta in sight. Cooking on a hot tawa or cast iron skillet gives each paratha those beautiful golden spots and the occasional puff that signals you've done everything right. Serve them straight off the pan with dal, a curry, or just a smear of extra ghee and a pinch of salt — honestly, that last option might be the best one.

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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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