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5.0 from 6 votes

Paratha

A paratha is a flatbread containing vegetable fat, native to the Indian subcontinent, consumed mainly in India, Sri Lanka, Pakistan, Nepal and Bangladesh.

Prep Time
1 hr
Cook Time
mins
Rest
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 5 parathas
Course: Bread
Cuisine: Indian

Ingredients

  • 3 cups all-purpose flour (+ ½ cup / 60 g)
  • 1 tablespoon salt
  • 1 cup water , or more, (at 97 F / 36°C)
  • melted ghee
Equipment
  • Stand mixer
  • cast iron skillet

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine 3 cups of flour and the salt.
  2. Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and homogenous dough (the dough should resemble pizza dough, neither too soft nor too hard). It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the flour.
  3. Divide the dough into 5 equal pieces, place them on a tray, spaced apart, cover them with a cloth and let rest for 1 hour in the refrigerator.
  4. Take the dough pieces out of the refrigerator to flatten them slightly, brush them with melted ghee, sprinkle them with flour and roll them up.
  5. Place the dough balls on a platter, spaced apart, cover them with a cloth and let them rest again in the refrigerator for 30 minutes.
  6. Roll out each ball of dough on a floured work surface into a disc of 4 to 5 inches (12 to 15 cm) in diameter.
  7. Brush generously with melted ghee.
  8. Roll the dough disc on itself until it forms a long sausage and twist it like a snail before rolling it out again using a rolling pin into a 4 to 5 inches (12 to 15 cm) disc diameter.
  9. Dry heat a non-stick cast iron skillet.
  10. Brush the paratha with melted ghee and place it (brushed surface against the bottom of the pan) in the pan.
  11. Cook it over a medium heat, turn it over after 4 to 5 minutes, when the flatbread begins to smoke a little.
  12. Brush with ghee again and cook the other side for 3 to 4 minutes.
  13. Repeat the process and cook the parathas until all the dough is used up.