This layered Indian flatbread is delicious and so easy to make that you’ll find yourself going back to this recipe over and over again. It has a rich flavor thanks to the ghee (a type of clarified butter that is popular in Indian cuisine). Once you learn to make this pan-fried bread, take it to the next level by serving it with your favorite chutney.
Recipe reprinted with permission from India: The Cookbook (c) Pushpesh Pant, courtesy of Phaidon.
- 2 Cups and 2 tablespoons all-purpose flour, divided, plus extra for dusting
- ¼ Teaspoon salt
- Scant ½ cup ghee, plus extra for cooking
Sift 2 cups of the flour and the salt into a large bowl, then gradually mix in enough water to make a soft dough. Knead on a lightly floured work surface for 5 minutes. Transfer to a lightly oiled bowl, cover with a damp cloth or tea (dish) towel, and set aside in a warm place for 30 minutes.
Melt the ghee in a pan and knead 2 tablespoons of it into the dough until the dough is soft and elastic. Put the remaining ghee in a bowl, add 2 tablespoons of flour, and mix to make a paste.
Divide the dough into 8–10 equal portions, then flatten each portion between the palms of your hands to make a small round. Roll each round out thinly on a lightly floured work surface and then fold it in half. Spread a little flour paste over the dough and then fold it lengthways in half again. Roll this strip like a pinwheel, keeping the folded edges outward and forming a cone shape, then press it with your hands to flatten and shape into a roti.
Heat a little ghee on a griddle, tawa, or in a heavy-based frying pan or skillet. Then, add a paratha and fry, trickling ghee a little at a time down the sides of the griddle or pan. Cook for a few minutes, turning once, until golden on both sides. Repeat with the remaining parathas.