Paratha Recipe (Pakistani Flatbread)
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Paratha Recipe (Pakistani Flatbread)
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paratha recipe is a popular South Asian unleavened and layered flatbread made with a special durum flour blend, cooking oil, and salt.
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Ingredients
- 3 cups flour (see notes)
- 1 ½ cups water
- 1 ½ teaspoon oil (see notes)
- pinch salt
- ⅓ cup flour
- ½ cup cooking oil
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Instructions
- Add all ingredients except the ½ cup of cooking oil to the bowl of a stand mixer and mix on a medium speed until the dough forms a smooth ball . (see notes)
- Place a damp towel on the dough and let it rest on the counter for 20 minutes.
- Set up a workstation to roll out the parathas with ⅓ cup of flour, ½ cup of cooking oil, and a rolling pin.
- Divide the dough into 6 portions, roll each one into a smooth ball, and set aside.
- Flatten the first of the dough balls into a disc, dip both sides lightly in the flour, and then roll the dough out in a circular shape about 6-8 inches in diameter. (see notes)
- Take a small teaspoon, lightly drizzle some oil on this flatbread, and spread it evenly in a thin layer.
- Then, roll the oiled dough into a long roll and stretch it out until it's an even thickness.
- Then, twist the roll into a coil, flatten it, and roll it out again into a circle. (see notes)
- Set this paratha on a plate lined with parchment and repeat the process until all six parathas are rolled out.
- Pre-heat your tawa (griddle) and place the first paratha on it; flip it after 30 seconds to allow both sides to par-cook. Then, add 1-2 teaspoons of oil to the surface, flip it over again after 30 seconds, and oil the other side. Cook until brown spots appear on the surface. (see notes).
- Repeat until all 6 parathas are cooked and serve.
Notes
- Flour - For this recipe, it's best to use atta or durum flour. It has a higher protein content and can absorb more water, resulting in a healthier, more pliable, well-hydrated dough.
- Oil - This recipe uses a high-smoke-point cooking oil, such as canola, sunflower, grapeseed, or avocado oil. Ghee-made parathas taste delicious and are a great option for people without dietary restrictions.
- Mixing the dough - I use a Kitchen Aid to mix my dough, but a food processor with a dough blade is also an option, as is kneading it by hand. Make sure to mix/knead the dough well to release the gluten.
- Rolling the dough - Make the first roll thin and spread the oil evenly. This will help create good layers. After rolling and coiling the dough, roll it out again, but not too thin, so your layers stay intact.
- Cooking the parathas - Pre-heat the tawa well and then par-cook the paratha before adding the oil. For softer parathas, cook for a shorter period on high heat, and don't press on them too much with a spatula. For crispier parathas, cook on medium heat for longer, pressing down at frequent intervals with a spatula.
Nutrition Information
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Serving
1paratha
Calories
427kcal
(21%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Sodium
4mg
(0%)
Potassium
74mg
(2%)
Fiber
2g
(8%)
Sugar
0.2g
(0%)
Calcium
12mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6parathas
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1paratha | |
| Calories | 427kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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