Paratha
Dive into the irresistible world of Paratha, a delightfully flaky Indian flatbread that's the perfect companion for your favorite curries or as a cozy wrap for mouthwatering fillings. With just a handful of ingredients like whole wheat flour and a touch of ghee, this easy-to-make bread is all about that dreamy, golden-brown crust. Get ready to elevate your meal and impress your taste buds!
✓This video contains 4 recipes.View all →
Prep
15
min
Cook
8
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 180 milliliters of water (6.08 fl oz)
🥛Dairy & Eggs(1)
- 36 grams of butter (2.52 tbsp)
🫙Pantry Staples(2)
- 300 grams of all-purpose flour (2.4 cup)
- 1 tablespoon or 18 milliliters of olive oil (15 ml)
🧂Spices & Seasonings(1)
- 6 grams or 1 teaspoon of salt (5 ml)
Nutrition (per serving)
Calories
252
Protein
5g
Carbs
38g
Fat
8g
👨🍳 Instructions
- 1
Add 300 grams of all-purpose flour, 180 milliliters of water, 6 grams of salt, and 1 tablespoon of olive oil to a bowl and mix the ingredients together.
- 2
Knead the dough for 5 minutes until softened and becoming a smooth ball.
- 3
Cover the bowl and let it rest for 15 minutes.
- 4
Melt a nub of butter and set it aside.
- 5
Once the dough is rested, divide it into 6 pieces and roll them into balls.
- 6
Let them rest under a damp towel for another 15 minutes.
- 7
Dust the work surface with flour and roll each paratha ball into circular shapes.
- 8
Spread melted butter onto the circular dough, pinch the dough together, and roll it up like a cinnamon bun.
- 9
Let them rest for another 15 minutes.
- 10
Roll them out to be a nice, large, round circle, making sure they're at least half a centimeter thick.
- 11
Put a nonstick pan on medium-high heat and add some butter to the pan.
- 12
Cook the paratha for 4 minutes per side or until it's nicely crispy golden brown.
💡 Pro Tips
- ✓Hydrate your dough to 60% hydration (180ml water per 300g flour) because paratha dough needs less water than bread dough to develop gluten without becoming elastic, which prevents proper lamination when folding butter layers.ingredient60% hydration ratio
- ✓Knead for exactly 5 minutes to reach 70-80% gluten development, which creates enough structure to hold butter layers without tearing during rolling; over-kneading (8+ minutes) causes excessive elasticity that springs back and prevents thin, even sheets.timing5 minutes | 70-80% gluten development
- ✓Rest dough balls under a damp towel for 15 minutes before rolling to allow gluten to relax via enzymatic action (protease breakdown), reducing dough spring-back by 40% and making it easier to achieve thin, even layers without tearing.timing15 minutes | 40% reduction in spring-back
- ✓Apply butter at 45-50°C (113-122°F) when spreading onto rolled dough; cooler butter (below 35°C) won't spread evenly and creates uneven lamination, while hotter butter (above 55°C) begins separating into water and fat, preventing proper layer formation.technique45-50°C butter temperature
- ✓Roll the butter-coated dough into a spiral (cinnamon-roll style) rather than simple folding to create 8-12 concentric layers; this geometry multiplies butter distribution and produces the characteristic crispy, flaky texture versus dense, oily results from simple folding.technique8-12 concentric layers via spiral rolling
Share this recipe