Dairy-Free Roti Paratha
Discover the perfect blend of simplicity and flavor with this Dairy-Free Roti Paratha recipe, a vegan take on the beloved layered flatbread. Made with whole wheat flour, vegetable oil, and no dairy products, this recipe is ideal for those seeking a plant-based alternative without sacrificing the soft texture and flaky layers that make paratha so irresistible. The dough is kneaded to perfection, rested to enhance rollability, and folded for authentic layering, resulting in a golden, crispy exterior when cooked on a skillet. Ready in just 40 minutes, this versatile flatbread pairs wonderfully with hearty curries, spicy chutneys, or even as a standalone snack. Perfect for meal prep or a quick weeknight dinner, these dairy-free parathas ensure a wholesome and satisfying treat for every palate.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 0.75 cups Water
- 4 tablespoons Additional vegetable oil for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
Add the 2 tablespoons of vegetable oil to the flour mixture, stirring to distribute evenly until a crumbly texture forms.
Gradually add water to the flour mixture, little by little, kneading to form a soft and smooth dough. This may take around 5-7 minutes of kneading by hand.
Once the dough is formed, cover it with a damp cloth and allow it to rest for at least 15-20 minutes. This helps the gluten to relax, making it easier to roll out.
After resting, divide the dough into 8 equal portions and shape them into small balls.
On a lightly floured surface, roll out each dough ball into a thin circle, approximately 6-8 inches in diameter.
Brush the surface of each rolled-out dough circle lightly with vegetable oil, then fold it in half to form a semi-circle. Brush again with oil and fold once more to create a triangle shape.
Roll each folded triangle gently to flatten it slightly, creating a layered effect.
Heat a non-stick skillet or tawa over medium heat. Place a rolled paratha on the skillet and cook for about 1-2 minutes until golden brown spots appear on the bottom.
Flip the paratha and drizzle a small amount of additional vegetable oil (about 1 teaspoon) around the edges and on the top side. Cook for another 1-2 minutes until this side is golden and crispy.
Repeat the rolling and cooking process with the remaining dough portions.
Serve the dairy-free roti parathas hot, paired with your favorite curry or side dish.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 972 mg | 21% | |
*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.
