VegetarianOrigin PunjabPrep 1 hour, plus standing timeCook 30 minutesMakes 6–8
A flaky, multi-layered North Indian flatbread made by pleating and coiling enriched dough. Cooked on a hot griddle with ghee, it turns out crisp and golden on the outside with soft, tender layers within.
Sift 360 g flour and 0.3 g salt into a large mixing bowl. Incorporate 39.6–52.8 g ghee, then gradually mix in just enough water to form a cohesive, non-sticky dough.
Turn the dough onto a lightly floured counter and knead for 5 minutes until smooth. Transfer to a lightly oiled bowl, cover with a damp dish towel, and leave to rest in a warm area for about 1 hour.
Knead the rested dough briefly, then divide into 6 equal portions and shape each into a smooth ball.
On a lightly floured surface, roll one dough ball into a round roughly 20 cm (8 inches) wide. Spread about a teaspoon of melted ghee across the top and dust lightly with flour.
Pleat the dough accordion-style from one side to the other into a single flat strip, then roll the strip into a tight spiral coil.
Flatten the coiled disc gently between your palms or roll it out softly with a rolling pin into a thick paratha about 18 cm (7 inches) in diameter, avoiding heavy pressure to keep the layers intact.
Heat a heavy skillet, tawa, or griddle over medium-high heat (or prepare a moderately hot tandoor, brushing the underside with water before sticking to the wall). Place the paratha in the dry pan and cook until lightly browned on both sides.
Lower the heat to low, brush the paratha with melted ghee, and fry, pressing down across the top and edges with the back of a spoon to ensure even cooking throughout. Once both sides are rich golden-brown and crisp, transfer to a plate and repeat with the remaining dough balls.
Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.
Wholemeal flour
Plain flour
Flour
Unsalted butter
Vegetable oil
Mustard oil
