Peanut Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this whole wheat flatbread is one of those recipes that feels almost meditative to make. The magic is in the folding — layering softened ghee into the dough before rolling it out into triangles 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. Because the ingredient list is so clean and straightforward — just flour, salt, oil, water, and ghee — there's no need to scan labels or worry about hidden additives that can sneak into store-bought flatbreads. Cooking on a hot tawa or cast iron skillet is key; that high, dry heat is what gives each paratha its gorgeous golden spots and that satisfying puff right at the end. These are best eaten warm straight off the pan, wrapped loosely in a cloth to stay soft and steamy while you finish the batch.

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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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