Seeds Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this flatbread is one of those recipes that feels like a skill once you've made it. The laminating technique — spreading ghee between folds before rolling the dough into a triangle — is what creates those gorgeous, pull-apart layers that make each bite so irresistible. The entire ingredient list is refreshingly short: whole wheat flour, salt, a little oil or ghee for the dough, and softened ghee for layering and cooking. That simplicity is great news if you're navigating a seeds-free kitchen, because there's nothing hidden here — no sesame, no nigella, no poppy, just clean pantry staples. A hot cast iron skillet and a little patience with the folding technique are really all you need to get those signature golden spots and the slight puff that signals a perfectly cooked paratha. Serve them straight off the tawa, tucked under a cloth to stay warm and soft, alongside a curry, dal, or even just a spoonful of extra ghee. Once you get the fold-and-roll rhythm down, you'll find yourself making these on repeat.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!