Classic Indian Paratha (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (Sifted)
• 0.75 cup Water (Room temperature)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable oil (Plus extra for cooking)
• 2 tbsp Butter (Optional, for finishing)

Instructions

1. Combine dry ingredients

   In the large mixing bowl, whisk together the sifted whole wheat flour, salt, and 2 tbsp oil until the mixture looks crumbly.

   Time: PT3M

2. Add water and form dough

   Gradually pour the water into the bowl, mixing with your hand until a soft, non‑sticky dough forms. If the dough feels too dry, add a tablespoon more water; if too sticky, sprinkle a little extra flour.

   Time: PT5M

3. Rest the dough

   Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

4. Divide and shape

   Divide the rested dough into 4 equal balls (about 100 g each). Lightly flour a work surface, flatten each ball with your palms, then use a rolling pin to roll into a 6‑inch (15 cm) circle, dusting with flour as needed.

   Time: PT5M

5. Cook first side

   Heat the skillet over medium heat (≈180°C). Place one rolled dough onto the dry skillet. Cook for about 30 seconds until small bubbles appear.

   Time: PT1M

   Temperature: 180°C

6. Flip and add oil

   Flip the paratha, drizzle a few drops of oil around the edges, and press gently with the spatula. Cook another 30 seconds.

   Time: PT1M

   Temperature: 180°C

7. Finish cooking

   Flip again, drizzle a little more oil, and cook for another 30‑45 seconds until both sides are golden brown and the paratha puffs slightly.

   Time: PT1M

   Temperature: 180°C

8. Repeat for remaining dough

   Repeat steps 4‑7 for the remaining three dough balls, adjusting heat if the skillet gets too hot.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g