Description
This Paratha recipe yields flaky, layered South Asian flatbreads made with all-purpose flour, ghee, and a simple resting and rolling technique to develop distinct layers and a tender yet crispy texture. The dough is rested for softness, then rolled and layered with ghee for flakiness before being pan-cooked in a skillet to golden perfection. These versatile flatbreads make a perfect accompaniment to curries, dals, or can be enjoyed plain.
Ingredients
Dough Ingredients
- 3 1/2 cups (15 ounces; 420 g) all-purpose flour, plus more for rolling
- 1 tablespoon (12 g) Diamond Crystal kosher salt (for table salt, use about half as much by volume or the same by weight)
- 2 tablespoons (1 ounce; 30 g) vegetable oil or other neutral oil
- 1 cup (240 ml) warm water (for kneading)
For Layering and Cooking
- 16 tablespoons (8 ounces; 112 g) softened ghee, divided
Instructions
- Make the Dough: In a large bowl, whisk together the flour and kosher salt until combined. Add the vegetable oil and rub it evenly into the flour mixture for about 5 minutes to create a crumbly texture. Make a well in the center, pour in warm water, and mix with your fingers until dough just comes together. Knead the dough until it forms a sticky ball, about 5 minutes. Cover with plastic wrap or a moist towel and let rest at room temperature for at least 1 hour or refrigerate up to 24 hours.
- Divide and Roll Out Dough: After resting, divide dough into 8 equal pieces. Working with one piece at a time, roll it out on a floured surface as thin as possible (about 16 inches by 10 inches), ensuring the dough is paper-thin and translucent.
- Layer with Ghee and Coil: Using a small offset spatula, spread 1 tablespoon softened ghee evenly over the rolled-out dough. Lightly sprinkle a pinch of flour over the ghee. Roll the dough sheet from the top into a long log, then coil each end inward until they meet in the center. Fold and press the coils together firmly to form a layered dough ball. Repeat with remaining portions. Cover and rest coils for at least 1 hour or refrigerate up to 24 hours.
- Final Roll: On a lightly floured surface, roll each coiled ball into a circle about 8 inches in diameter and roughly 1/8 inch thick. Dust with flour as needed to prevent sticking, rotating frequently to maintain even thickness. Use immediately or store between parchment layers wrapped in plastic for up to 3 days refrigerated.
- First Cook (Dry Skillet): Preheat a heavy bottom skillet over medium-low heat. Cook each paratha without oil for about 3 minutes per side until dusted dry and slightly cooked. Parathas can be stored at this stage, stacked with parchment and wrapped in plastic in the refrigerator for 1 week or freezer for 3 months.
- Final Cook with Ghee: Increase skillet heat to medium-high and add 1 tablespoon ghee. Cook each paratha for about 1 minute per side until golden brown and crispy. Once cooked, scrunch the paratha to release steam. Serve immediately or keep warm wrapped in a kitchen towel in a 250°F (120°C) oven for up to 1 hour.
Notes
- Maida, a South Asian refined flour similar to all-purpose flour but finer, is traditionally used for parathas for a more authentic texture. All-purpose flour is a fine substitute.
- You can substitute clarified butter or browned butter for ghee. Regular whole butter or shortening like Crisco works in a pinch but won’t deliver the same depth of flavor.
- Parathas can be made ahead: after the initial dry skillet cook, stack with parchment and wrap tightly. Refrigerate up to 1 week or freeze up to 3 months. Cook from frozen as needed.
- Keep cooked parathas warm wrapped in a towel inside a 250°F oven for up to 1 hour without drying out.
- Feel free to scale the recipe to your batch size as needed.
