Pan Fried Whole Wheat Savory Bread
Submitted by jayjer
Savory whole wheat paratha spiced with garlic, ginger, green chili, turmeric, and cumin. Griddle-cooked and dry-fried for golden, flaky layers without deep frying.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis Indian flatbread packs serious flavor right into the dough. Whole wheat flour and oat bran give it a nutty, hearty base, while garlic, ginger, green chili, and fresh cilantro bring warmth and brightness to every bite.
The two-stage cooking method is what sets these apart. First, each round gets a quick griddle cook with a light smear of oil. Then a final dry fry in a nonstick skillet crisps the surface and creates those signature golden-brown spots. The result is a bread that’s flaky on the outside and soft within, without any deep frying.
Kneading until smooth is key here. The dough should feel pliable but not sticky. If it clings to your hands, dust with a little more flour. If it cracks when you roll it out, it needs a touch more water.
Pro Tips
- Keep finished paratha stacked and covered with a clean towel. They steam each other and stay soft.
- Roll evenly to about 5 inches so they cook uniformly on the griddle. Thick spots stay doughy.
- The green chili heat builds over time. Start with half a teaspoon if you’re sensitive to spice, then adjust next batch.
Variations
- Fold in grated paneer or crumbled feta before rolling for a stuffed version.
- Replace green chili with a pinch of red pepper flakes for a different heat profile.
- Add finely chopped spinach or fenugreek leaves (methi) to the dough for extra color and earthiness.
Ingredients
Directions
Preheat a griddle.
In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin.
Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
Gradually add water (a shade under ¾ cup) and make a pliable dough; knead until smooth.
Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary.
Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds. Place on a plate and smear each side with ¼ teaspoon of oil.
Cook remaining rounds as above and stack on the plate. Keep covered until ready to “fry".
Heat a nonstick skillet and “dry fry” the rounds, one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a plate and cover until ready to serve.
Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8 Paratha.
Comments
