Paratha is a layered flatbread common in Indian cuisine that are irresistible when still warm from the grill and so easy to make at home! The recipe could not be simpler! The dough is pretty much just flour and water and it’s rolled out, brushed with ghee and folded up before being rolled out again. The folding and the ghee creates the layers in the flatbread which get all nice and flaky and crispy when it’s grilled! Paratha are great as a side or as a sandwich, taco shell, etc.
Layered, light and flaky goodness! Yum!
Parathas make great taco shells as hown in these thai lemongrass chicken banh mi paratha tacos.
Flat bread that is folded, rolled out and grilled to make it light, layered, flaky and crispy.
- 2 cups whole wheat flour
- 2 teaspoons oil (optional)
- 1/2 teaspoon salt
- 1/2 cup water
- ghee (or oil) as needed
- Mix the flour, oil, salt and water until it forms a dough and kneed it for a minute.
- Split the dough into 6 equal pieces, form balls, roll them out to 4-6 inches in diameter discs, brush them with ghee (or oil), fold them in half 2 times, form balls and roll them bock out into 4-6 inch discs.
- Lightly brush the discs with ghee (or oil) and grill over medium-high heat in a cast iron skillet or on the grill until they turn lightly golden brown and start to puff up a bit, about 20-60 seconds per side.
Isadora Guidoni says
They remind me of tapiocas – which is a good thing! Looking forward to taste them!
Mary Ann says
Can the paratha recipe be made with almond or other nut flower to make them gluten free?
Karen Brashears says
Why whole wheat flour? Seems it would make the flat bread heavy