Paratha (Indian flatbread)

Paratha is a very popular flatbread in Indian cuisine. Unlike other bread, Paratha is fried with Ghee and is flaky inside. Parathas are usually prepared for breakfasts and special occasions.

I still remember the smell of fried parathas that my mom used to make for the weekend breakfasts. Usually, she served them with omelettes and leftovers from Mutton Kosha (lamb curry) which we loved to eat with Parathas.

There is another version of Paratha which is stuffed. A very popular one is Aloo Paratha which is stuffed with potatoes. Within all the versions of Parathas, the most popular are Lachcha Paratha, Aloo Paratha, Palak Paratha, Plain Paratha, Methi Paratha, Gobi Paratha, Muglai Paratha, etc.

Instructions:

-In a bowl add flour, salt, sugar, and mix.

-Add warm water little by little to form the dough. The dough should be soft, a little sticky but manageable. Brush the dough with a little oil, cover it with plastic wrap and let it rest for 10-15 minutes.

-After 15 minutes knead it again. Divide the dough into small portions and make small balls of 7cm diameter approx.

–Grease the countertop with oil and the roller. Take a ball and stretch it as finely as possible.

–Brush the whole surface with a little bit of ghee or clarified butter. Sprinkle the flour on top.

-Now lift one side of the dough and fold it up, like an accordion, until it is finished.

–Roll the strip into a spiral and leave it on a previously greased plate. Cover with a damp cloth while continuing with the rest of the balls.

–When you have finished with all the balls, roll them out into a circle about 18cm in diameter and 2mm thick.

–Put a skillet on medium-high heat. When it is hot, place one Paratha on the skillet. Wait for a few seconds and turn it over.

-Brush with ghee or clarified butter on top, wait a few seconds and turn it over again.

-Finish frying it until golden on both sides.

-Serve them hot with any curry dish.

Paratha (Indian flatbread)

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Cuisine India

Servings 4

Calories 310 kcal

Ingredients

  

• 300g flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 185ml lukewarm water (approximately)
• Ghee or clarified butter
• Oil or Ghee for frying

Instructions

 

• In a bowl add flour, salt, sugar, and mix.
• Add warm water little by little to form the dough. The dough should be soft, a little sticky but manageable. Brush the dough with a little oil, cover it with plastic wrap and let it rest for 10-15 minutes.
• After 15 minutes knead it again. Divide the dough into small portions and make small balls of 7cm diameter approx.
• Grease the countertop with oil and the roller. Take a ball and stretch it as finely as possible. Brush the whole surface with a little bit of ghee or clarified butter. Sprinkle the flour on top.
• Now lift one side of the dough and fold it up, like an accordion, until it is finished.
• Roll the strip into a spiral and leave it on a previously greased plate. Cover with a damp cloth while continuing with the rest of the balls.
• When you have finished with all the balls, roll them out into a circle about 18cm in diameter and 2mm thick.
• Put a skillet on medium-high heat. When it is hot, place one Paratha on the skillet. Wait for a few seconds and turn it over.
• Brush with ghee or clarified butter on top, wait a few seconds and turn it over again. Finish frying it until golden on both sides.
• Serve them hot with any curry dish.