Quick Description
Paratha is a traditional, soft, and flaky Indian flatbread, often served alongside curries, dips, or as a snack with yogurt and pickles. It features a crisp golden crust on the outside while being soft, chewy, and warm inside. Its versatility makes it an ideal accompaniment to both savory and spicy dishes. You can also infuse herbs or spices like cumin, coriander, or garlic directly into the dough for a unique twist!
Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
Ingredients List
- 2 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon salt
- 2 tablespoons oil or ghee (plus extra for cooking)
- ¾ cup warm water (or as needed)
- Optional: 1 tablespoon chopped cilantro or parsley (or any fresh herbs you like for added flavor)
Step-by-Step Instructions
1. Prepare the Dough
- Combine the Dry Ingredients: In a large mixing bowl, add flour and salt, and mix them well.
- Add Fat: Pour in the oil or ghee and rub it into the flour mixture with your fingertips, similar to making a pie crust. This process should create a crumbly texture.
- Form the Dough: Gradually add warm water, a little at a time, and mix until the dough comes together. Begin kneading for about 5–7 minutes until the dough is soft, smooth, and elastic. If needed, add a little more water or flour to reach the right consistency.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes. This will allow the dough to relax, making it easier to roll out.
2. Roll the Parathas
- Divide the Dough: Once the dough has rested, divide it into small, equal-sized balls. Each ball should be about the size of a golf ball.
- Roll Out the Dough: Lightly flour your surface and rolling pin. Take one dough ball and flatten it into a small disc. Then, gently roll it out to a 6–8 inch diameter, trying to keep it even. You can dust the dough with flour as needed to prevent sticking.
- Keep the Rest Covered: While rolling each paratha, keep the remaining dough balls covered with a damp cloth to prevent drying out.
3. Cook the Parathas
- Heat the Griddle: Heat a tava (griddle) or non-stick skillet over medium-high heat. A properly heated pan will ensure a crisp, golden crust.
- Cook the Paratha: Place the rolled paratha onto the hot griddle. Once you notice bubbles forming on the surface (about 1–2 minutes), flip the paratha using tongs or a spatula.
- Apply Oil or Ghee: Brush the top side of the paratha with ghee or oil. Flip the paratha again and cook for another 1–2 minutes until both sides are golden brown and crispy.
- Repeat: Continue this process for the remaining dough balls. Keep the cooked parathas stacked on a plate and cover them with a kitchen towel to keep them warm.
4. Serve
- Once all parathas are cooked, stack them neatly and serve while warm. You can wrap them in a kitchen towel to keep them fresh and soft if serving later.
Serving Suggestions
- Serve your fresh parathas with dal (lentils), vegetable curry, or any meat-based dish like chicken curry or lamb stew.
- Pair with raita (a yogurt-based condiment) or pickles for an authentic Indian meal experience.
- For a snack or breakfast, enjoy them with a dollop of butter, a garlic spread, or some honey for a sweet twist.
Storage
- Room Temperature: Parathas can be stored for 1–2 days at room temperature in an airtight container or wrapped in foil.
- Refrigerator: For longer storage, refrigerate parathas for up to 3 days. Reheat them on a griddle or in the microwave with a little butter.
- Freezer: Freeze parathas in plastic wrap or a freezer bag for up to 1 month. To reheat, thaw and warm on a skillet.
