Paraben Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Warm, flaky, and deeply satisfying, this whole wheat flatbread is the kind of thing that disappears from the table before it even has a chance to cool. The technique of folding ghee into the dough in layers is what gives each paratha its signature shatter-and-chew texture — crisp on the outside, tender and pull-apart within. Every ingredient here is straightforward and naturally free from synthetic preservatives and the chemical additives that can sneak into packaged breads and store-bought flatbreads. Whole wheat flour, salt, a touch of oil, and good ghee are all you need, which makes this an easy choice when you're being mindful about what goes into your food. The resting period lets the gluten relax so the dough rolls out smoothly, and the hot tawa or cast iron skillet does the heavy lifting on flavor, developing those gorgeous golden spots without any fuss. Serve them straight off the pan with a curry, a simple dal, or just a little extra ghee — honestly, they need nothing else.

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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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