Plain Paratha
Discover the art of perfecting a classic Indian flatbread with this easy and satisfying Plain Paratha recipe. Crafted with whole wheat flour, a touch of optional semolina for added texture, and a dash of ghee or oil, these layered flatbreads are soft, flaky, and deliciously golden. Simple yet versatile, parathas pair beautifully with curries, yogurt, or tangy pickles, making them a staple for breakfast, lunch, or dinner. With just 20 minutes of preparation and minimal ingredients, this recipe is ideal for beginners and experienced cooks alike. Make these stovetop-fried delights for a comforting homemade treat that hits all the right notes. Perfectly warm and aromatic, Plain Paratha is your ticket to authentic Indian flavors!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 tablespoons Fine semolina (optional)
- 0.5 teaspoons Salt
- 2 tablespoons Oil or ghee
- 0.75 cups Water
- as needed Ghee or oil for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour, semolina (if using), and salt.
Add the oil or ghee and mix well with your hands until the mixture resembles coarse crumbs.
Gradually add water, little by little, kneading the dough until it comes together into a soft, smooth ball. You may need slightly more or less water depending on the humidity and flour.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
After resting, divide the dough into 8 equal portions and roll each portion into a smooth ball.
Heat a tawa or non-stick skillet over medium heat.
Take one dough ball and flatten it slightly. Dust it with a little whole wheat flour to prevent it from sticking.
Using a rolling pin, roll the dough ball into a 6-7 inch circle, about 1/8 inch thick.
Place the rolled paratha onto the hot skillet. Cook for 30-40 seconds or until light brown spots begin to appear on the bottom side.
Flip the paratha using a spatula and cook the other side for about 30 seconds.
Drizzle 1/2 teaspoon of ghee or oil over the paratha and spread it evenly with the back of a spoon.
Flip again and apply a little ghee or oil on the other side.
Press down lightly using the spatula and cook for an additional 30-40 seconds on each side until golden brown and cooked through.
Remove from heat and place in a covered container or wrap in a clean cloth to keep warm.
Repeat the process with the remaining dough balls.
Serve the parathas hot with your choice of curry, yogurt, or pickles.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 1.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1006 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.
