Follow these steps for perfect results
whole wheat flour
all-purpose flour
plus more for rolling
salt
butter
melted
corn oil
water
Combine whole wheat flour, all-purpose flour, and salt in a food processor.
Turn on the machine and slowly add water until the mixture forms a slightly sticky ball.
If the mixture is too dry, add more water; if too sticky, add flour.
Remove the dough, shape into a ball, wrap in plastic, and let rest for at least 20 minutes.
Pinch off pieces of dough and roll each into a 4-inch disk.
Brush each disk with melted butter or oil.
Roll each disk into a cigar shape, then coil it like a cinnamon bun.
Heat a griddle or skillet over medium heat.
Press one of the coils flat and roll it out into a thin disk.
Cook on the griddle until lightly browned on one side, then brush with butter.
Flip and brown the other side.
Continue until all breads are cooked.
Serve warm.
Expert advice for the best results
Resting the dough is crucial for a soft and pliable paratha.
Use a generous amount of butter or oil for a flaky texture.
Cook on medium heat to prevent burning.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated.
Serve hot on a plate, optionally with a dollop of butter.
Serve with yogurt or chutney.
Enjoy with Indian curries or lentil dishes.
Serve with a side of raita.
Warms the body
Discover the story behind this recipe
A staple bread in many South Asian countries.
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