Classic Indian Parantha
Flaky, golden, and irresistibly soft, the Classic Indian Parantha is a beloved North Indian flatbread that's perfect for any meal. Crafted with wholesome whole wheat flour, a touch of ghee, and a simple folding technique, each layer of this parantha is rich with flavor and texture. The recipe is straightforward, beginning with a pliable dough that gets rolled, folded, and cooked to perfection on a hot skillet, creating crisp edges and tender insides. The addition of ghee or butter while cooking gives the parantha its signature buttery aroma and golden finish. Whether paired with creamy yogurt, tangy pickles, or your favorite curry, this recipe provides a versatile and comforting side dish. With just 20 minutes of prep and 30 minutes of cooking time, these homemade paranthas are a must-try for anyone craving an authentic taste of Indian cuisine. Keywords: Classic Indian Parantha, Indian flatbread recipe, whole wheat parantha, easy Indian bread recipe, buttery paratha.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 4 tablespoons Ghee or Oil
- 0.75 cups Water
- 0.5 cups Extra flour
- 2 tablespoons Butter or ghee (for cooking)
Instructions
In a mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoons of salt.
Add 1 tablespoon of ghee or oil to the flour and mix it with your fingers to incorporate.
Gradually add 0.75 cups of water and knead the mixture into a smooth and pliable dough. The dough should not be sticky. Note: you may need to adjust the water slightly based on your flour.
Cover the dough with a damp cloth and let it rest for 20 minutes.
Once rested, knead the dough again for a minute and then divide it into 8 equal portions. Roll each portion into a ball.
Dust your work surface with some extra flour. Take one dough ball, flatten it slightly with your hands, and roll it into a circle about 4 inches in diameter.
Spread a teaspoon of ghee or oil over the surface of the rolled dough. Fold the dough to form a semi-circle and then again to make a triangle, sealing the edges lightly.
Roll out the triangle again into a larger circle about 6-7 inches in diameter. Ensure it's evenly rolled out.
Heat a skillet or tawa over medium heat. Place the rolled parantha on the skillet.
Cook for 1-2 minutes until small bubbles start to appear on the surface. Flip the parantha.
Apply a small amount of butter or ghee on the cooked side and flip again. Press gently with a spatula, and cook until golden brown spots appear.
Repeat with the other side until fully cooked and crispy.
Transfer the cooked parantha onto a plate and keep warm by covering with a cloth. Repeat the process with the remaining dough balls.
Serve hot with yogurt, pickles, or curry of your choice.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 1.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
