Low Sodium Whole Wheat Paratha
Discover the wholesome goodness of this Low Sodium Whole Wheat Paratha, a healthier spin on the classic Indian flatbread! Made with nutrient-rich whole wheat flour, a touch of olive oil, and an option to enhance flavor with subtle spices like ground cumin and coriander, this recipe is a perfect match for those seeking a heart-friendly, low-sodium option without compromising on taste. Softened with unsalted yogurt for extra pliability, the dough is carefully kneaded and cooked to golden perfection in a non-stick skillet, creating a crisp yet tender texture. These parathas are easy to prepare in just 40 minutes and can be served warm with your favorite low-sodium accompaniments or enjoyed straight off the skillet. Whether paired with a vibrant curry or savored on their own, these flatbreads promise to be your new go-to for a flavorful, health-conscious meal!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Warm water
- 2 tablespoons Plain yogurt (unsalted, optional for softness)
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin (optional for flavor)
- 0.5 teaspoon Ground coriander (optional for flavor)
Instructions
In a large mixing bowl, combine the whole wheat flour, optional ground cumin, and ground coriander.
Add 2 tablespoons of yogurt (if using) and mix it into the flour using your hands or a wooden spoon.
Gradually add warm water, a little at a time, while kneading the dough. Continue kneading until a smooth and soft dough forms, approximately 8-10 minutes.
Add 1 tablespoon of olive oil to the dough and knead for another 1 minute until the oil is incorporated.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Once the dough has rested, divide it into 6 equal portions and shape each portion into a ball.
Dust your rolling surface with a little flour and roll each dough ball into a thin circular disc, about 6-7 inches in diameter.
Heat a non-stick skillet or tawa over medium heat. Place one rolled-out paratha onto the hot skillet.
Cook the paratha for 30-45 seconds, then flip it over. Brush a small amount of olive oil on the cooked side (about 1/4 teaspoon). Flip it again and brush oil on the other side.
Continue flipping and pressing gently with a spatula until golden brown spots appear and the paratha is fully cooked. This should take about 1-2 minutes total per paratha.
Repeat the cooking process with the remaining parathas.
Serve warm with your favorite low-sodium side dishes or enjoy as is!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 2.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1037 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.
