Paratha

Paratha is one of those Indian breads that looks simple but rewards good technique. Whole wheat dough rolled flat, spread with ghee, folded, and rolled again. That folding creates the layers. When the paratha hits a hot griddle with more ghee, those layers puff and separate, giving you a bread that’s crispy on the outside with a soft, flaky interior.

The dough starts as basic chapati dough: whole wheat flour and water, kneaded until smooth. Divide it into six balls and roll each one flat. Spread a thin, even layer of ghee across the surface, then fold the dough over itself. This traps the ghee between layers of dough, and when you roll it out again, you’re essentially creating a laminated flatbread.

Griddle temperature makes or breaks a paratha. Too cool and it steams and turns leathery. Hot enough and the ghee sizzles on contact, crisping the surface while the steam inside separates those layers. Spread ghee on the top side while the bottom cooks, then flip and fry until both sides are golden with dark spots.

Serve these immediately. The recipe says it directly: they lose their crispness if stored. That shatteringly crisp texture is the whole point.

Chef Tips

• Knead the dough well. Under-kneaded dough tears when you try to roll it thin and the layers won’t separate properly.
• Use ghee, not butter. Ghee can handle the griddle heat without burning, and it gives a nuttier flavor.
• Press down gently with a spatula or cloth while frying. This helps the paratha puff and cook evenly.

Variations

• Stuff with spiced mashed potato (aloo paratha) or paneer for a more substantial bread.
• Add ajwain (carom) seeds or cumin seeds to the dough for a fragrant twist.
• Brush with extra ghee and a sprinkle of flaky salt right off the griddle for a richer finish.