Gluten-Free Wheat Paratha
Discover the magic of traditional Indian flatbreads reimagined with this Gluten-Free Wheat Paratha recipe! Perfectly soft and delicately flaky, these parathas are made with a blend of gluten-free all-purpose flour, brown rice flour, and psyllium husk powder, ensuring an ideal texture without compromising on flavor. The dough is easy to work with and transforms into golden-brown flatbreads that are light yet hearty. Ghee or vegan butter adds a touch of indulgence, while a sprinkle of gluten-free flour ensures smooth rolling for beginners and experts alike. With just 15 minutes of prep and cook time, this recipe is a quick way to enjoy parathas alongside curries, chutneys, or yogurt. Ideal for those seeking gluten-free alternatives, this recipe is a must-try for health-conscious food lovers craving an authentic taste of India.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Brown rice flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Neutral-flavored oil (e.g., vegetable oil or sunflower oil)
- 2 tablespoons Melted ghee or vegan butter (optional, for brushing)
- 0.25 cups Extra gluten-free flour (for rolling)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, brown rice flour, psyllium husk powder, and salt. Mix well to evenly distribute the dry ingredients.
Gradually add the warm water to the dry ingredients while mixing with your hands or a spoon. Knead gently to form a soft and slightly sticky dough.
Add the oil to the dough and knead again until the dough feels smoother and more pliable. If the dough is too dry, add a small amount of water (1 teaspoon at a time). If it is too sticky, sprinkle a little more gluten-free flour.
Cover the dough with a damp kitchen towel and let it rest for 15 minutes. This allows the psyllium husk to hydrate and bind the dough.
Divide the rested dough into 4 equal portions and roll each into a ball.
Lightly dust a clean surface and a rolling pin with gluten-free flour. Take one dough ball and gently roll it out into a circle about 6-7 inches in diameter. Be careful not to make it too thin, as gluten-free dough is more delicate.
Heat a nonstick skillet or tawa over medium heat. Once hot, place the rolled-out paratha onto the skillet.
Cook for about 1-2 minutes or until you see bubbles forming on the surface. Flip the paratha and cook the other side for an additional 1-2 minutes.
Brush the cooked side with a little melted ghee or vegan butter, then flip again and brush the other side. Cook each side for another 30-60 seconds, pressing gently with a spatula to ensure even cooking.
Repeat the process with the remaining dough balls, stacking the cooked parathas onto a plate and covering them with a clean kitchen towel to keep warm.
Serve hot with your favorite curry, chutney, or yogurt. Enjoy your gluten-free wheat paratha!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 76 mg | 2% | |
*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.
