Try this Plain Paratha Indian Flat Bread recipe
- ingredients
- 2 cups chapati flour (also known as atta or rotli flour) you can use 1 cup whole wheat flour and 1 cup all purpose flour4 tbsp plus 1 tsp of vegetable oil or ghee, separated.1/2 tsp salt,2/3 cup water (you made need a few extra tablespoons)1/2 cup rice flour (you can also use all purpose flour or chapati flour i
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients, 2 cups chapati flour (also known as atta or rotli flour) you can use 1 cup whole wheat flour and 1 cup all purpose flour
- 4 tbsp plus 1 tsp of vegetable oil or ghee, separated.
- 1/2 tsp salt,
- 2/3 cup water (you made need a few extra tablespoons)
- 1/2 cup rice flour (you can also use all purpose flour or chapati flour i
Should the flour be finely milled atta or a coarse whole-wheat blend? Selecting atta yields a pliable dough because its grains are ground specifically for elasticity, whereas standard American whole-wheat flour contains larger bran particles that slice through gluten strands and create a dense texture. Combining one cup of whole-wheat flour with one cup of all-purpose flour offers a reliable workaround if traditional chapati flour is unavailable in local markets. Hydrating this mix requires lukewarm water added gradually until a soft, cohesive ball forms, followed by a mandatory thirty-minute resting window to allow the starch molecules to fully absorb the moisture.
Freshly milled grains behave differently than aged commercial flours by absorbing higher percentages of liquid during the initial kneading phase. Incorporating oil or ghee directly into the dough lubricates the gluten network, preventing the flatbread from turning brittle during the subsequent dry-pan cooking. Kneading for at least eight minutes builds the necessary tensile strength to trap steam inside the layers. Skipping this crucial development stage results in flatbreads that tear easily when rolled out on the board.
Lamination separates paratha from simpler flatbreads like roti through the targeted application of fat between folded dough layers. Brushing a thin film of oil or ghee onto the rolled-out circle before folding it into squares or triangles creates steam pockets that expand upon contact with a hot skillet. Rolling out the laminated dough requires a light touch to avoid pressing out the trapped air pockets that generate the signature flaky interior. Dusting the work surface with rice flour rather than wheat flour prevents sticking without adding excess heaviness to the exterior.
Cooking demands a heavy cast-iron skillet heated over medium-high flame until a drop of water evaporates immediately upon contact. Brushing the surface with oil only after the dough has developed pale blister spots ensures even browning without frying the exterior prematurely. Finished parathas remain pliable for up to two days when stored in an airtight container lined with paper towels to absorb condensation. Reheating them on a hot dry pan restores their original crispness instantly.
