Soft Paratha
A simple, soft, and flaky Indian flatbread made with whole wheat flour, ghee, and a hint of ajwain. Perfect for tiffins and breakfast, these parathas stay soft for hours.
For 8 servings
Prepare the paratha dough.
- In a large mixing bowl, combine the whole wheat flour, ajwain, and salt.
- Add 1 teaspoon of ghee to the flour mixture.
- Rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs.
Knead to a soft dough.
Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft and pliable dough. The dough should be smooth and not sticky.
TIPUsing warm water helps activate the gluten and results in softer parathas.Rest the dough.
Cover the dough with a damp cloth or a lid and set it aside to rest for at least 15-20 minutes.
TIPResting allows the gluten to relax, which makes the parathas much easier to roll out and keeps them soft after cooking.Divide and shape the dough.
- After resting, knead the dough gently for one more minute.
- Divide it into 8 equal-sized balls.
- Take one ball, flatten it between your palms, and roll it into a small 3-inch circle.
- Apply a few drops of ghee on the surface and fold it into a semi-circle, then fold again to form a triangle.
TIPThis folding technique creates layers, making the paratha flaky and soft.Roll out the parathas.
Lightly dust the shaped dough with dry flour and roll it out evenly into a 6-inch triangle or circle, about 1/8 inch thick. Avoid pressing too hard to maintain the layers.
Cook the parathas.
- Heat a tawa (flat griddle) over medium-high heat.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30 seconds until small bubbles appear on the surface.
- Flip the paratha and cook the other side for another 30 seconds.
- Apply about 1/2 teaspoon of ghee on the top side, flip again, and press gently with a flat spatula to help it puff up.
- Apply ghee on the other side as well and cook until both sides have golden-brown spots.
TIPCook on medium-high heat. If the heat is too low, the parathas will become hard.Serve or store the parathas.
Repeat the rolling and cooking process for all the dough balls. Stack the cooked parathas in a casserole dish or wrap them in a clean kitchen towel to keep them soft and warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft dough, you can add 1-2 tablespoons of milk or yogurt while kneading.
- 2Don't skip the resting time for the dough; it's crucial for soft parathas.
- 3To pack for a lunchbox, let the parathas cool slightly before wrapping them in aluminum foil or a cloth to prevent them from getting soggy.
- 4You can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
- 5Pressing the paratha gently with a spatula while cooking helps it to puff up evenly.
Frequently asked questions
Yes, Soft Paratha is a healthy choice, especially when made with whole wheat flour. It provides complex carbohydrates for sustained energy and fiber for digestion. Portion control with ghee is key to keeping it low in calories.
