Vegetarian Paratha
Few things are as satisfying as tearing into a warm, flaky paratha fresh off the skillet — those buttery, golden layers are genuinely hard to resist. The technique here is all about the fold: spreading ghee between layers before rolling creates that signature flakiness without any complicated equipment or hard-to-find ingredients. Whole wheat atta gives the dough a slightly nutty depth that pairs beautifully with the richness of the ghee, making each bite feel hearty and indulgent at the same time. The resting period is a small but important step that relaxes the gluten and makes the dough a pleasure to roll out. Cooking on a hot tawa or cast iron skillet gives you those gorgeous dark spots and the occasional puff that signals you've nailed it. These are wonderful alongside a bowl of dal or a simple yogurt dip, but honestly they're just as good eaten plain, straight from the pan while they're still warm.
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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.
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