Roti Paratha
Roti Paratha is a buttery, flaky flatbread that elevates any meal with its irresistible layers and golden crispness. Made from simple pantry staples like all-purpose flour, water, and a touch of ghee or oil, this recipe uses a unique rolling and coiling technique to create its signature texture. Perfectly cooked on a hot skillet, each paratha boasts a delightful balance of soft chewiness and crispy edges, making it the ideal accompaniment to rich curries, tangy chutneys, or creamy yogurt. Ready in under an hour, this homemade Indian bread is both versatile and comforting, bringing authentic flavors to your table. Whether for a special occasion or everyday meals, Roti Paratha is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup water
- 3 tablespoons ghee or oil
- 2 tablespoons butter or clarified butter (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water while kneading the mixture with your hands until it forms a smooth and pliable dough.
Once the dough is formed, knead it for about 5 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes to relax the gluten.
After resting, divide the dough into 8 equal parts and roll each portion into a small ball.
Dust a clean surface with some flour. Take one dough ball and roll it out into a thin circle, about 6-7 inches in diameter.
Brush the surface of the dough circle lightly with melted ghee or oil.
Roll the circle into a thin log, and then coil the log into a spiral to form a small ball again. This process helps to create layers in the paratha.
Flatten the coiled ball gently and roll it out once more into a circle about 6-7 inches wide.
Repeat the process with the remaining dough balls.
Heat a skillet or tava over medium heat. Once hot, place a rolled-out paratha on the skillet.
Cook for about 1-2 minutes until bubbles start to form on the surface and the bottom gets light golden spots.
Flip the paratha and brush the cooked side with a little butter or ghee. Cook the second side until golden spots appear.
Flip the paratha again, brushing the other side with butter or ghee.
Continue flipping and cooking until both sides are crisp and evenly cooked, about 2 minutes per side.
Remove the cooked paratha from the skillet and keep it warm in a kitchen towel. Repeat the process with the remaining dough.
Serve the roti paratha warm, alongside curries, chutneys, or yogurt.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 263 mg | 6% | |
*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.
