Flaky, golden, and impossibly satisfying, this flatbread is made entirely from whole wheat flour, ghee, and a handful of pantry staples — nothing more. The magic is in the folding technique: layering softened ghee into the dough before rolling creates those signature flaky layers that shatter slightly at the edges and stay pillowy in the center. Because the recipe relies on whole wheat atta rather than any grain blends or specialty flours, it naturally sidesteps the rye concern without any substitutions or workarounds needed. A hot cast iron skillet and a little patience are really all that stand between you and a stack of warm, golden parathas. They're incredible alongside a bowl of dal, scooped through a curry, or honestly just eaten plain straight off the pan. Make a batch and keep them wrapped in a cloth — they stay soft and warm longer than you'd expect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
