Flaky Layered Paratha
Buttery, flaky whole wheat flatbread with crisp layers, made by folding ghee into the dough.
Prep25 min
Cook20 min
Total45 min
Serves6
Calories~210 / serving
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Buttery, flaky whole wheat flatbread with crisp layers, made by folding ghee into the dough. This one takes 45 min start to finish and serves 6. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 45 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, flatbread, vegetarian
Our best tip: The ghee between the folds is what creates the flaky layers. Don't skip the flour sprinkle.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Flaky Layered Paratha
Prep25 min
Cook20 min
Total45 min
Calories~210 / serving
Servings6
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 3/4 cup warm water
- 4 tbsp ghee, melted
Instructions
- Mix the flour, salt and water and knead into a soft dough. Cover and rest 20 minutes.
- Divide into 6 balls. Roll one into a 6 inch circle, brush with ghee and sprinkle with a little flour.
- Fold in half, brush with ghee, then fold in half again to make a triangle.
- Roll the triangle out to about 1/8 inch thick.
- Cook in a hot skillet 1 minute per side, then brush each side with ghee and cook until golden and flaky, about 1 minute more per side.
Notes: The ghee between the folds is what creates the flaky layers. Don't skip the flour sprinkle. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★