The Ultimate Guide to Making Plain Paratha: A Versatile Indian Flatbread

Plain Paratha, a simple yet delicious Indian flatbread, is a staple in many households across India.

Known for its flaky, layered texture and slightly crispy exterior, paratha is often enjoyed with curries, vegetables, pickles, or even on its own with a dollop of butter or yogurt. While it might seem like just another flatbread, mastering the art of making the perfect paratha involves a delicate balance of technique, ingredients, and skill.

This guide will walk you through making soft, flaky, and perfectly golden parathas that can elevate any meal.

Ingredients:

• 2 cups whole wheat flour (atta, available in Indian grocery stores)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee (clarified butter, for the dough)
• 1/2 to 3/4 cup water (adjust as needed)
• 1/4 cup ghee or oil (for cooking the parathas)
• Extra flour for dusting

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the whole wheat flour and salt. Mix them together thoroughly.
• Add one tablespoon of oil or ghee. This helps make the parathas soft and adds a rich flavor.
• Start adding water gradually, little by little, mixing it with the flour. Use your hands to bring the dough together. The amount of water needed may vary depending on the quality of the flour, so add it slowly.
• Knead the dough until it is soft and pliable but not sticky. This should take about 5-7 minutes. The dough should spring back when pressed.
• Once the dough is ready, cover it with a damp cloth and let it rest for at least 20-30 minutes. Resting allows the gluten to relax, making the dough easier to roll out and giving the parathas a softer texture.

2. Divide and Shape the Dough:

• After the dough has rested, divide it into equal-sized portions, about the size of a small lemon. You should get approximately 8-10 balls from this quantity of dough, depending on the size of your parathas.
• Roll each portion between your palms to form a smooth ball. Flatten it slightly into a disc shape.

3. Rolling the Parathas:

• Take one dough ball and lightly dust it with some dry flour. This prevents the dough from sticking to the rolling pin and surface.
• Use a rolling pin to roll the dough into a circle about 6-7 inches in diameter. Keep the edges slightly thinner than the center to ensure even cooking.
• To create the classic flaky layers, apply a thin layer of ghee or oil on the rolled-out dough using your fingers or a brush. Sprinkle a pinch of dry flour over the greased surface.
• Fold the circle in half to form a semi-circle, and then fold again to form a triangle. This layering technique helps create the characteristic flakiness of parathas.
• Lightly dust the triangle with flour and roll it out again to a circle about 6-7 inches wide. Keep the thickness around 1/8 inch.

4. Cooking the Parathas:

• Heat a tawa or a flat skillet over medium-high heat. To check if the tawa is hot enough, sprinkle a few drops of water on it. If the water sizzles and evaporates quickly, the tawa is ready.
• Place the rolled-out paratha on the hot tawa. Cook it for about 30 seconds until you see bubbles forming on the surface.
• Flip the paratha using a spatula. Apply a teaspoon of ghee or oil on the top and spread it evenly. Press down lightly with the spatula to ensure the paratha cooks evenly.
• Flip the paratha again and apply ghee or oil on the other side. Cook until both sides are golden brown with dark spots, and the paratha is cooked through. Each paratha should take about 1-2 minutes per side.
• Remove the paratha from the tawa and place it on a plate. Repeat the process with the remaining dough balls.

5. Keep Warm and Serve:

• Stack the cooked parathas in a kitchen towel or a container lined with a cloth to keep them warm. This also helps retain their softness.
• Serve the parathas hot with a side of yogurt, pickles, curries, or enjoy them with a dollop of butter. Parathas can be paired with almost any dish, making them incredibly versatile.

Tips for the Best Plain Parathas:

1. Soft Dough: Knead the dough until it is soft and elastic. A well-kneaded dough is key to making soft parathas.
2. Resting Time: Allowing the dough to rest makes it easier to roll out and improves the texture of the parathas.
3. Even Heat: Cook parathas over medium-high heat to ensure they cook evenly without becoming too hard or burning. Adjust the heat if necessary.
4. Layering: For extra flaky parathas, repeat the folding and rolling process twice before cooking.
5. Ghee for Authentic Flavor: Using ghee instead of oil adds a rich, authentic flavor to the parathas.

Variations to Try:

1. Stuffed Parathas: Fill the dough with mashed potatoes (Aloo Paratha), spiced cauliflower (Gobi Paratha), or paneer (Paneer Paratha) before rolling and cooking.
2. Lachha Paratha: Roll the dough into a thin sheet, pleat it like a fan, and then roll it into a spiral. Roll out and cook for extra layers and flakiness.
3. Ajwain Paratha: Add a teaspoon of ajwain (carom seeds) to the dough for a unique flavor that aids digestion.
4. Methi Paratha: Mix finely chopped fresh fenugreek leaves into the dough for a nutritious and flavorful variation.
5. Garlic Butter Paratha: Brush cooked parathas with melted garlic butter for an aromatic twist.

Health Benefits of Parathas:

• Good Source of Carbohydrates: Whole wheat flour is a good source of complex carbohydrates, providing sustained energy.
• Fiber-Rich: Whole wheat flour adds dietary fiber, which aids in digestion and helps maintain blood sugar levels.
• Customizable Nutritional Value: By using less oil or opting for healthier fillings like vegetables and paneer, parathas can be made healthier.

Nutritional Information (Per Paratha):

• Calories: 120
• Protein: 3g
• Fat: 5g
• Carbohydrates: 16g
• Fiber: 2g
• Sugars: 0.5g
• Sodium: 75mg

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Plain Paratha Recipe Card

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Ingredients:

• 2 cups whole wheat flour (atta)
• 1/2 tsp salt
• 1 tbsp oil or ghee (for dough)
• 1/2 to 3/4 cup water (as needed)
• 1/4 cup ghee or oil (for cooking)
• Extra flour (for dusting)

Instructions:

1. Make Dough: Mix flour, salt, and oil. Gradually add water, kneading into a soft dough. Rest for 20-30 minutes.
2. Divide Dough: Divide into 8-10 balls, roll into smooth balls, and flatten slightly.
3. Roll Parathas: Dust with flour, roll into a 6-7 inch circle. Apply ghee, sprinkle flour, fold into a triangle, and roll again.
4. Cook Parathas: Heat tawa on medium-high. Cook paratha until bubbles form, flip, apply ghee, and cook both sides until golden brown.
5. Serve: Stack cooked parathas to keep warm. Serve hot with yogurt, pickle, or curries.