Layered Paratha

This layered Indian flatbread is delicious and so easy to make that you’ll find yourself going back to this recipe...
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Layered Paratha
Andy Sewell, courtesy of Phaidon

Layered Paratha

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.

8
Servings
44
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups and 2 tablespoons all-purpose flour, divided, plus extra for dusting
  • ¼ Teaspoon salt
  • Scant ½ cup ghee, plus extra for cooking

Directions

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.

Nutritional Facts

Carbohydrate, by difference
11g
8%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
3mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
6mg
1%
Sodium, Na
3mg
0%
Water
38g
1%

Paratha Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Paratha Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.