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Layered Indian Paratha Recipe

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4 from 8 reviews

  • Author: Eliza
  • Total Time: 55 minutes
  • Yield: 6 parathas
  • Diet: Vegetarian

Description

This recipe for layered Indian Paratha features a soft, flaky whole wheat flatbread made from durum wheat flour. The dough is kneaded with milk, water, and oil, then folded multiple times with layers of oil and flour to create a beautifully layered texture. Cooked on a hot skillet with a moderate amount of oil, these parathas are golden brown, tender, and perfect for pairing with curries or yogurt-based accompaniments.

Ingredients

Dough Ingredients

  • 2 cups Atta (durum whole wheat flour)
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ to ½ cup slightly warm water
  • 2 tablespoons oil (ghee or a combination of oils)

For Layering and Cooking

  • Extra flour or super fine semolina flour (for dusting and layering)
  • Additional oil for cooking (about ½ teaspoon per paratha)

Instructions

  1. Mix Ingredients: In a mixing bowl, combine the atta, salt, milk, and start with ¼ cup of slightly warm water. Mix the ingredients to begin forming a dough, adding more water little by little as needed until you achieve a soft, non-sticky dough.
  2. Knead: Add ½ teaspoon of oil to the dough and knead it vigorously for about five minutes until it becomes smooth, moist, and pliable. Dust with flour as needed to prevent sticking. Cover the dough with a moist kitchen towel or lid and allow it to rest for 30 minutes.
  3. Divide Dough: After resting, divide the dough into six equal portions and shape each into a round ball. The dough should be easy to handle—if too hard, add water 1 tablespoon at a time; if sticky, add flour slightly.
  4. First Roll: Take one dough ball and roll it out into a 6-inch round disc using a rolling pin. Apply some oil on the surface and sprinkle some extra flour to prevent sticking during the folding.
  5. Shape and Fold: Fold the dough disc into your preferred shape to create layers. Options include:
    • Triangle: Fold half of the disc to make a semi-circle, oil and flour the surface, then fold again to form a triangle.
    • Square: Fold one third of the disc, oil and flour, then fold the opposite side over it; repeat folding with oil and flour to form a square.
    • Round: Create a layered round shape by making a cut from the center to periphery and rolling into a cone before flattening, or by jelly-roll style rolling and coiling, or pleating like a hand fan, coiling, and flattening. Apply a thin layer of oil and sprinkle flour between every fold and layer.
  6. Second Roll: Roll out the folded dough shapes evenly into an 8-inch flatbread about 1/8 inch thick, using minimal flour for dusting. Avoid pressing too hard to maintain the layers and use light, even pressure to prevent thinning out the dough.
  7. Preheat Skillet: Heat a skillet over medium-high heat until it’s hot enough—you can test this by placing your palm about 3 inches above the pan and feeling the heat.
  8. Cook Paratha: Place the rolled paratha on the hot skillet and cook for 1 to 2 minutes until bubbles appear and the surface changes color slightly.
  9. Flip and Oil: Flip the paratha over, apply about ¼ teaspoon oil evenly over the cooked side, and cook for 1 to 2 minutes until light golden brown. Flip again and apply another ¼ teaspoon oil on the other side.
  10. Second Flip and Cook Through: Continue flipping the paratha a couple more times, pressing gently with a spatula to encourage puffing. Cook until both sides have golden brown spots. Use medium heat for thorough cooking without burning.
  11. Finish and Serve: Repeat the cooking process for all remaining parathas. Transfer cooked parathas to a covered casserole or hot pot lined with paper towels, stacking and wrapping them to keep soft and moist. For best texture, cool slightly and gently crack flat to loosen layers before serving hot.

Notes

  • Adjust water carefully during dough preparation—a sticky or too hard dough affects texture.
  • Apply oil and sprinkle flour between folds to achieve layers and prevent sticking.
  • Maintain medium heat while cooking to avoid burning outside or undercooking inside.
  • Press gently with a spatula to encourage puffing and layering during cooking.
  • Store parathas stacked and wrapped to preserve softness before serving.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipekind.com/layered-indian-paratha-recipe/