Classic Layered Indian Paratha Recipe

Hey everyone! The classic layered paratha is one of the most common Indian breads, in addition to the roti. This paratha is made out of durum atta flour, which is similar to whole wheat flour but is slightly more refined and has a lighter taste. In this recipe, I will be showing you how to make the soft layers of the classic paratha that make this bread super delicious! It pairs well with almost any Indian main dish, so this is a side you definitely want to know how to make! Enjoy!



Makes 2-3 parathas

Ingredients
  • 3/4 cup (90 g) atta flour
  • 1 tsp ghee, plus extra if desired
  • Water as necessary
Instructions
  1. Add the atta flour to a large bowl, as well as some ghee if you would like. Begin kneading by hand or by using a stand mixer. As you are kneading, gradually add water to the bowl until the dough becomes soft but not sticky. 
  2. Once the dough is prepared, transfer it to a bowl and cover it with a damp cloth or paper towel for at least 15 minutes to allow it to rest.
  3. After the dough has rested, divide your dough into two or three equal round balls, depending on the size of the paratha you would like. Then, on one of the portions, brush a bit of ghee and rub it in. Using your rolling pin, roll the dough out into a thin disc. Brush on some more ghee and fold the dough in half. Brush another pinch of ghee and make another fold. Use your hands and a rolling pin to roll this out into a triangular shape. 
  4. Heat a pan on high heat. Once the pan is hot, lay your paratha on the pan and cook for a few minutes, until bubbles begin to form. Then, flip the paratha and add a bit more ghee on the other side, and cook until it has formed a golden brown colour. 
  5. Repeat steps 3 and 4 with the remaining dough. Serve hot and enjoy with your favourite Indian dishes :) 

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