Flaky South Asian Paratha (Indian Flatbread) Recipe
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This Paratha recipe yields flaky, layered South Asian flatbreads made with all-purpose flour, ghee, and a simple resting and rolling technique to develop distinct layers and a tender yet crispy texture. The dough is rested for softness, then rolled and layered with ghee for flakiness before being pan-cooked in a skillet to golden perfection. These versatile flatbreads make a perfect accompaniment to curries, dals, or can be enjoyed plain.
Ingredients
Instructions
In a large bowl, whisk together the flour and kosher salt until combined. Add the vegetable oil and rub it evenly into the flour mixture for about 5 minutes to create a crumbly texture. Make a well in the center, pour in warm water, and mix with your fingers until dough just comes together. Knead the dough until it forms a sticky ball, about 5 minutes. Cover with plastic wrap or a moist towel and let rest at room temperature for at least 1 hour or refrigerate up to 24 hours.
After resting, divide dough into 8 equal pieces. Working with one piece at a time, roll it out on a floured surface as thin as possible (about 16 inches by 10 inches), ensuring the dough is paper-thin and translucent.
Using a small offset spatula, spread 1 tablespoon softened ghee evenly over the rolled-out dough. Lightly sprinkle a pinch of flour over the ghee. Roll the dough sheet from the top into a long log, then coil each end inward until they meet in the center. Fold and press the coils together firmly to form a layered dough ball. Repeat with remaining portions. Cover and rest coils for at least 1 hour or refrigerate up to 24 hours.
On a lightly floured surface, roll each coiled ball into a circle about 8 inches in diameter and roughly 1/8 inch thick. Dust with flour as needed to prevent sticking, rotating frequently to maintain even thickness. Use immediately or store between parchment layers wrapped in plastic for up to 3 days refrigerated.
Preheat a heavy bottom skillet over medium-low heat. Cook each paratha without oil for about 3 minutes per side until dusted dry and slightly cooked. Parathas can be stored at this stage, stacked with parchment and wrapped in plastic in the refrigerator for 1 week or freezer for 3 months.
Increase skillet heat to medium-high and add 1 tablespoon ghee. Cook each paratha for about 1 minute per side until golden brown and crispy. Once cooked, scrunch the paratha to release steam. Serve immediately or keep warm wrapped in a kitchen towel in a 250°F (120°C) oven for up to 1 hour.
