Plain Paratha
The everyday triangle. The argument starts here.
A folded, layered whole wheat flatbread cooked on a hot tawa with ghee. Triangle-folded so each fold traps a sheen of fat, giving soft insides and blistered, crisp edges.
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
Makes 6 parathas
- 250 g (2 cups) whole wheat atta, plus extra for dusting
- 1/2 tsp fine salt
- 1 tbsp ghee or neutral oil, for the dough
- about 160 ml (2/3 cup) lukewarm water
- 4 tbsp ghee, softened, for layering and cooking
Method
Tap a step to mark it done.
Tawa tips
- If the dough tears when rolling, it needs 10 more minutes of rest, not more flour.
- Pressing the edges with a spatula is what puffs the layers apart.
- A properly hot tawa should make a sprinkle of flour turn light brown in about 10 seconds.
