Paratha is a type of flatbread that is popular in India and other parts of South Asia. It is made by rolling out dough into a thin circle, brushing it with oil or ghee (clarified butter), and then folding and rolling it again to create layers. The resulting dough is then cooked on a griddle or in a pan until it is golden and crispy.
Parathas can be served with a variety of accompaniments, such as yogurt, chutney, pickles, or curry. They are often enjoyed for breakfast, lunch, or dinner, and can be filled with a variety of ingredients such as vegetables, paneer (a type of Indian cheese), or meat.
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
2 tablespoons oil (for dough)
Oil or ghee (for cooking)
- In a mixing bowl, combine the flour and salt.
- Add the water and 2 tablespoons of oil, and mix until a dough forms.
- Knead the dough for about 5 minutes, until it becomes smooth and elastic.
- Cover the dough with a damp cloth and set it aside to rest for at least 15 minutes.
- Divide the dough into 8 equal-sized balls.
- On a floured surface, roll out each ball of dough into a circle about 6 inches in diameter.
- Heat a griddle or large pan over medium-high heat.
- Once hot, brush a little oil or ghee onto the surface of the griddle.
- Place a dough circle onto the griddle and cook for about 1 minute, or until small bubbles form on the surface.
- Flip the paratha and cook for an additional minute on the other side.
- Brush a little oil or ghee onto the surface of the paratha, then flip it again and cook for another minute.
- Repeat the process with the remaining dough circles.
- Serve the parathas hot, with your choice of accompaniments such as yogurt, chutney, or pickles.