Tree Nut 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 one of those recipes that feels almost meditative to make — the kneading, the folding, the sizzle of ghee hitting a hot pan. The layering technique is the real magic here: folding ghee into the dough twice before rolling creates those signature tender, pull-apart layers that make each bite so irresistible. Whole wheat atta gives the bread a slightly nutty, earthy flavor that pairs beautifully with the richness of the ghee used throughout. The ingredient list is refreshingly short and straightforward — just flour, salt, oil, water, and ghee — so there's nothing hidden to worry about, and every component is easy to source and verify. Getting the tawa or cast iron skillet properly hot before the first paratha hits the surface is the key to those gorgeous golden spots and that satisfying puff at the end. These are best eaten fresh off the pan, wrapped loosely in a cloth to stay soft and warm while you cook through the rest of 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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