Meal Prep · North Indian
Plain Paratha
A staple, soft, and flaky flatbread from North India, perfect for any meal.
Ingredients
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Step-by-step- In a large mixing bowl, combine whole wheat flour and salt. Add 1 tablespoon of oil or ghee and mix well with your fingertips.
- Gradually add warm water, kneading the mixture to form a soft, pliable dough. Knead for 5-7 minutes until the dough is smooth and elastic.
- Cover the dough with a damp cloth or cling film and let it rest at room temperature for at least 15-20 minutes.
- Divide the rested dough into 4 equal portions and roll each portion into a smooth ball.
- Dust a dough ball lightly with dry flour and, using a rolling pin, roll it into a 6-7 inch circular disc.
- Heat a tawa (griddle) or a flat pan over medium-high heat. Once hot, place the rolled paratha onto the tawa.
- Cook for about 30 seconds until small bubbles start to appear on the surface, then flip the paratha.
- Apply about 1/2 teaspoon of oil or ghee on the top side of the paratha. Flip again and cook for another 30 seconds.
- Apply another 1/2 teaspoon of oil or ghee on the other side. Press gently with a spatula and cook until golden brown spots appear on both sides and the paratha puffs up slightly.
- Remove the cooked paratha from the tawa and serve hot, or stack in a clean kitchen towel to keep warm while you cook the remaining parathas.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Fat | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked parathas in an airtight container once they have cooled completely. Reheat gently before serving.
Freezer Up to 2 months
To freeze cooked parathas, stack them with parchment paper in between to prevent sticking, then place them in a freezer-safe bag or container. To freeze uncooked dough, wrap individual portions tightly in cling film and then place in a freezer bag.
Reheat Stovetop/Microwave
Reheat cooked parathas on a hot tawa with a little ghee until warm and soft, or in a microwave for 30-60 seconds until heated through.
Chef’s Corner
- The secret to soft parathas is a soft, well-kneaded dough. Avoid making the dough too stiff, as it will result in hard parathas.
- Allowing the dough to rest is crucial. It helps the gluten relax, making the dough easier to roll and contributing to a softer, flakier texture.
- Cook parathas on medium-high heat. If the tawa isn’t hot enough, they can become chewy; if too hot, they might burn before cooking through.
- For an extra flaky paratha, you can apply a thin layer of ghee on the rolled dough, fold it into a triangle or square, and then roll it out again.
