Walnut Free Paratha
Few flatbreads are as satisfying to make from scratch as this layered whole wheat paratha, with its flaky, golden layers and rich, buttery aroma straight off the skillet. The technique of folding ghee into the dough before rolling creates those signature crisp-edged layers that shatter slightly at the first bite — it's a genuinely rewarding process once you get the rhythm down. The ingredient list is refreshingly short: whole wheat flour, salt, a touch of oil or ghee for the dough, and softened ghee for layering and cooking. That simplicity is actually great news for anyone navigating nut allergies, since there's no risk of hidden walnut oils or nut-based flours sneaking in the way they sometimes do in store-bought flatbreads or restaurant versions. A cast iron skillet or tawa gets the job done beautifully, giving you those characteristic golden spots and a slight puff that signals the paratha is perfectly cooked through. Serve them warm, tucked under a cloth to stay soft, alongside a curry, dal, or even just a spoonful of extra ghee — they disappear fast either way.
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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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