Pecan Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Paratha is one of those breads that feels almost magical to make — layers of flaky, golden dough that puff and blister in the pan, filling your kitchen with the rich, nutty aroma of toasted ghee. The technique here is all about that fold-and-roll method, which builds the characteristic layers without any complicated equipment or specialty ingredients. Whole wheat flour, salt, a touch of oil, and softened ghee are genuinely all you need to pull this off. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your bread. The cast iron skillet does the heavy lifting, giving each paratha those gorgeous golden spots and a satisfying chew that store-bought flatbreads simply can't match. Serve them straight off the tawa with a bowl of dal, a curry, or just a smear of extra butter — they're the kind of thing people reach for seconds of before the plate even hits the table.

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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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